ZAXBY'S
121 E NINE MILE RD, Pensacola FL 32534 · 850-912-8686
Last inspected Jul 16, 2026 · 8 visits since October 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Upon inspection observed two live maggots in the following locations: one on the floor under the handsink in the kitchen area and one on the floor under the cold hold drawers/flat top grill in kitchen.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025049022 | Jun 19, 2025 | Aug 14, 2025 | $400 |
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make line reach-in coolers: shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time, Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line reach-in coolers: salad lettuce 46f for 2 hours, shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 food handlers present, no certified food manager present.
Floor soiled/has accumulation of debris. Floors behind shake mixer soiled with spilled soda syrup. Floors in prep/ ware washing area are soiled with coagulated grease.
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 2 findings ▾
Presence of insects, rodents, or other pests. Upon inspection observed two live maggots in the following locations: one on the floor under the handsink in the kitchen area and one on the floor under the cold hold drawers/flat top grill in kitchen.
Dead roaches on premises. Upon inspection observed two dead roaches on the floor by mop sink area in the kitchen.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside reach in freezer on main cook line.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Floor not cleaned when the least amount of food is exposed. Upon inspection observed floor in the back of grill and fryers with accumulation of grease in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Upon inspection observed water in the bottom of reach in cooler on kitchen make line.
Wall soiled with accumulated grease, food debris, and/or dust. Upon inspection observed wall in the back of grill and and fryers with accumulation of grease in kitchen
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.