Pensacola barbecue restaurant temporarily closed during this week's restaurant inspections
Here's the breakdown of recent restaurant inspections in Escambia and Santa Rosa counties for the week of Dec. 4-10. 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, one restaurant was closed temporarily, three restaurants received an administrative complaint, three additional restaurants received a high priority violation and 15 restaurants were awarded a perfect score on the first try. A full list of those restaurants who received a perfect score can be found at the bottom of this article.
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.
One restaurant closes temporarily
Sonny’s BBQ, 630 N. Navy Boulevard
Inspection details: Routine Inspection on Dec. 6
Follow-up inspection: Operations ordered stopped until violations were corrected. The restaurant complied with a follow-up inspection the next day with zero violations.
Total violations: Nine total violations, with three high-priority violationsDetails of high priority violations:
High Priority - Stop Sale issued due to adulteration of food product. Observed cookie dough and brownies in walk in freezer contaminated with ice from ice buildup.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean meat (pork and chicken mix) at 45 degrees Fahrenheit in walk in cooler held over 24 hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean meat (pork and chicken mix) at 45 degrees Fahrenheit in walk in cooler held over 24 hours. See stop sale. **Warning**
In addition to the high priority violations, the restaurant received two basic-level violations regarding the presence of roaches and rodents, including one dead rodent on a trap and six dead roaches on a trap in the back storage area of the kitchen.
Three restaurants receive an administrative complaint
Cousins Maine Lobster, mobile
Inspection details: Routine Inspection on Dec. 5
Follow-up inspection: Violations require further review, but are not an immediate threat to the public. Cousins Maine was initially inspected on Dec. 5 with five violations, and then a second time on Dec. 7 with one remaining violation. A follow-up inspection is still required.
Total violations: Five total violations, with two high-priority violationsDetails of high priority violations:
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15 live, small flying insects in the following locations: six live, flying insects on wall above mop sink inside kitchen, seven live, flying insects on drain underneath 3-compartment sink in kitchen, and two live, small flying insects on ceiling in kitchen **Warning**
High Priority - Pesticide-emitting strip present in food prep area. Fly sticky trap in kitchen table.
Rigos Tacos 2, mobile
Inspection details: Routine Inspection on Dec. 9
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: Nine total violations, with one high-priority violationDetails of high priority violations:
High Priority - Operating with an expired Division of Hotels and Restaurants. **Admin Complaint**
Thai Street Food Corp, mobile
Inspection details: Routine Inspection on Dec. 6
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: Eight total violations, with one high-priority violationDetails of high priority violations:
High Priority - Operating with an expired Division of Hotels and Restaurants license. 06/01/2023 **Admin Complaint**
Three restaurants receive high priority violations
Carrabba’s Italian Grill 311 N. Ninth Avenue
Inspection details: Routine Inspection on Dec. 7
Follow-up inspection: Violations required further review, but were not an immediate threat to the public. The restaurant complied with a follow-up inspection the next day with zero violations.
Total violations: Three total violations, with one high-priority violationDetails of high priority violations:
High Priority - Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Dish machine sanitizer level 0 parts per million. Operator discontinued use of dish machine and set up triple sink with quaternary sanitizer. **Warning**
Eurasian Bistro, 10015 N. Davis Highway Suite 600
Inspection details: Routine Inspection on Dec. 8
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: Five total violations, all of which were high priorityDetails of high priority violations:
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. One container of noodles on prep table at 71 degrees Fahrenheit for three hours. See stop sale.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in walk-in freezer over beef. Chicken not in original container.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding unit with Cooked chicken at 116 degrees Fahrenheit, and cooked pork at 108 degrees Fahrenheit. Both items out for more than two hours. One container of noodles on prep table at 71 degrees Fahrenheit for three hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 56 degrees Fahrenheit for 30 minutes, butter 50 degrees Fahrenheit for one and a half hours, shell eggs 54 degrees Fahrenheit (ambient air) for three hours. Manager moved items to walk-in cooler to quickly cool items. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit with Cooked chicken at 116 degrees Fahrenheit, and cooked pork at 108 degrees Fahrenheit. Both items out for more than two hours. See stop sale.
Grover’s Fingers and Wings, 9418 N. Davis Highway
Inspection details: Routine Inspection on Dec. 4
Follow-up inspection: Violations required further review but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on Dec. 6 with zero violations.
Total violations: Four total violations, all of which were high-priority Details of high priority violations:
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs in make line reach in cooler at 47 degrees Fahrenheit for one hour. Manager put lid on top of eggs to help cool them. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs in make line reach in cooler at 47 degrees Fahrenheit. Determined to have sat overnight above cooling line. Manager voluntarily disposed of eggs.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs in make line reach in cooler at 47 degrees Fahrenheit. Determined to have sat overnight above cooling line. Manager voluntarily disposed of eggs. See stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy at 110 degrees Fahrenheit, cheese at 125 degrees Fahrenheit, chili at 130 degrees Fahrenheit. All for 30 minutes. Upon observation, temperature control knob is broken. After 1 hour, retemped items: gravy at 177, cheese at 140 degrees Fahrenheit, chili at 155 degrees Fahrenheit **Warning** **Corrective Action Taken** **Warning*
15 restaurants receive perfect score
A Little Madness Brewing Company, 9838 N. Davis Highway
Arby’s, 9005 W. Highway 98
Basil and Sprout, 4711 Bayou Boulevard Suite 1
Bonefish Grill, 5025 N. 12 Avenue
Celestine, 514 N. Baylen St.
Ensley Lounge Grill, 8540 Elbert St.
Global Grill, 25 S. Palafox St.
House of Pho, 6245 N. Davis Highway Suite A
Hungry Howie’s Pizza and Subs, 610 N. Navy Boulevard
Lost Key Golf Club, 625 Lost Key Drive
Popeyes Louisiana Kitchen, 711 N. Navy Boulevard
Restaurant Iron, 22 N. Palafox Street
Let’s Eat, mobile
Stripes Pub and Grill, 1878 Andorra St.
Taco Bell, 3860 Highway 90, Pace
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 establishments.
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.
This article originally appeared on Pensacola News Journal: Pensacola barbecue restaurant closed during latest inspection
