Popular Pensacola seafood restaurant receives complaint over live roaches
Here's the breakdown of recent restaurant inspections in Escambia and Santa Rosa counties for the week of April 15-21. Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So, every week, we provide that information for you.
During the latest round of inspections from the Department of Business and Professional Regulation, four restaurants received an administrative complaint, three restaurants received at least one high priority violation and 23 restaurants passed their first inspection with zero violations.
Database: Escambia and Santa County restaurant inspections
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
Four restaurants receive administrative complaints
Fish House
600 S. Barracks St.
Inspection details: Routine Inspection on April 15 and follow-up inspection on April 16
Follow-up inspection: Violations require further review but are not an immediate threat to the public. The restaurant complied with an inspection on April 17.
Total violations: 10 total violations, with six high-priority violationsDetails of high priority violations:
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server touch (ready-to-eat) food with bare hands without hand washing.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees Fahrenheit or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager garnish food with bare hands; server place lettuce, tomato, and onions on burger with bare hands. See stop sale.
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No aquaculture observed for fresh fish served raw/undercooked. **Warning**
High Priority - Stop Sale issued due to adulteration of food product. Observed manager garnish food with bare hands; server place lettuce, tomato, and onions on burger with bare hands.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed stuffed flounder 44/48 degrees Fahrenheit (over 24 hours) in reach in cooler on make line.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed flounder 44/48 degrees Fahrenheit (over 24 hours) in reach in cooler on make line.
From April 16:
High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches behind bar on reach in freezer/countertop in The Fish House. **Admin Complaint**
Whiskey Joe’s
400 Quietwater Beach Road #13
Inspection details: Complaint Inspection on April 15
Follow-up inspection: Violations require further review but are not an immediate threat to the public. A time extension was given, but a follow-up inspection is still required.
Total violations: 14 total violations, with four high-priority violationsDetails of high priority violations:
High Priority - Grease interceptor/trap overflowing onto floor/ground. Upon complaint inspection observed grease on ground between grease traps. Repeat on violation April 4, 2024. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw 46 degrees Fahrenheit, salsa 45 degrees Fahrenheit, pico 46 degrees Fahrenheit, sour cream 56 degrees Fahrenheit, held more than four hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 46 degrees Fahrenheit, salsa 45 degrees Fahrenheit, pico 46 degrees Fahrenheit, sour cream 56 degrees Fahrenheit, held more than four hours. items held less than four hours: corn pico 50 degrees Fahrenheit, lettuce 53 degrees Fahrenheit, pico 50 degrees Fahrenheit. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 129/133/131 degrees Fahrenheit held less than four hours.
From April 16:
High Priority - From initial inspection: High Priority - Grease interceptor/trap overflowing onto floor/ground. Upon complaint inspection observed grease on ground between grease traps. Repeat on Violation April 4, 2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection April 16, 2024. No grease on ground by grease traps. **Admin Complaint**
La Cabana Mexican Kitchen
8708 Pensacola Blvd.
Inspection details: Inspection on April 16 and follow-up on April 17
Follow-up inspections: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Two intermediate violations with an administrative complaint
Details of high priority violations:
From April 16:
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Upon inspection observed person in charge Mariainez Chavez Rodriguez did not have manager certification, and no other manager certification for this establishment. Repeat violation from Dec. 19, 2023. **Repeat Violation** **Admin Complaint**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
From April 17:
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-17: Upon call back person in charged did not provide any CFM. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint** - From follow-up inspection April 17, 2024: Upon call back personal in charged did not provide any proof of employee training. **Admin Complaint**
Chick-fil-A
2430 Pensacola Regional Airport
Inspection details: Inspection on April 19
Follow-up inspection: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Three basic violations with one administrative complaint
Details of high priority violations:
Basic - Dead roaches on premises. Observed three dead roaches in the following locations: one on floor under reach-in cooler in prep area, one dead on floor under reach-in cooler next to the ice cream machine, and one next to floor drain under registers. Operator cleaned and sanitized area in prep area. **Corrective Action Taken** **Admin Complaint**
Three restaurant receive high priority violations:
HQ BBQ and Hot Pot
4958 Bayou Blvd.
Inspection details: Routine Inspection on April 16
Follow-up inspection: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: 11 total violations, with two high-priority violationsDetails of high priority violations:
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over tofu inside reach in cooler. Operator removed items. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Oysters with no tags.
Mugs and Jugs
Mobile
Inspection details: Routine Inspection on April 15
Follow-up inspection: Violations require further review but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Two total violations, with one high-priority violationDetails of high priority violations:
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No automatic vacuum breaker at hose bibb outside.
Outback Steakhouse
903 Airport Blvd, Pensacola
Inspection details: Routine Inspection on April 16
Follow-up inspection: Violations require further review but are not an immediate threat to the public. A time extension was given, and a follow-up inspection is still required.
Total violations: Seven total violations, with three high-priority violations
Details of high priority violations:
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160 degrees Fahrenheit. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired. Dish machine highest temperature achieved 148 degrees Fahrenheit. Operator began setting up three compartment sink and called in work order. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach in cooler at 60 degrees Fahrenheit for undetermined amount of time. Cheese on salad line at 44 degrees Fahrenheit for undetermined amount of time.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler at 60 degrees Fahrenheit for undetermined amount of time. Cheese on salad line at 44 degrees Fahrenheit for undetermined amount of time. Ribs on cook line at 66 degrees Fahrenheit for 1.5 hours. Shrimp in walk-in cooler at 50 degrees Fahrenheit for two hours. Mixed vegetables in walk-in cooler at 48 degrees Fahrenheit for one hour. **Repeat Violation** **Warning**
From April 17:
High Priority - From initial inspection: High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160 degrees Fahrenheit. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired. Dish machine highest temperature achieved 148 degrees Fahrenheit. Operator began setting up three compartments sink and called in work order. **Warning** - From follow-up inspection April 17, 2024: Time extended to original callback date. **Time Extended**
23 restaurants pass first inspection with zero violations:
3-D Eats, mobile
Cactus Cantina Downtown Pensacola, 601 E. Gregory St.
Cactus Flower Café, 3425 N. 12 Ave.
Deep Blue Seafood, mobile
Di Da Food Truck, mobile
Dog House Deli, 30 S. Palafox St.
Hip Pocket Deli, mobile
Nomadic Eats, mobile
Oyster Bay Boutique Hotel, 400 Bayfront Parkway
Pensacola Cooks, 4051 Barrancas Ave., Unit C
Salty Pearl Raw Bar, 13470 Perdido Key Drive
Smokeys Real Pit BBQ, 6475 W. Pensacola St.
Southern Grill and BBQ, mobile
The Meat Candy BBQ, mobile
The Ruby Slipper Café, 509 S. Palafox St.
Wing Stop #354, 5147 Bayou Blvd.
Charley’s Philly Steaks, 9360 Navarre Parkway
Creekside Kitchen, 8974 Tomahawk Landing Road
Locals Gon Gree, mobile
New Orleans Lagnappe, mobile
Taco Town, 5382 Stewart St.
Tonie’s Gumbo House and Café, mobile
Wendy’s Old-Fashioned Hamburgers, 3191 Gulf Breeze Parkway
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishment.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."
An emergency order − when a restaurant is closed by the inspector − is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
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This article originally appeared on Pensacola News Journal: Pensacola restaurant inspections: Fish House cited for roaches
