Pensacola Mexican restaurant cited for roaches multiple times over multiple days
Here's the breakdown of recent restaurant inspections in Escambia and Santa Rosa counties for the week of April 8-14. 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 received an administrative complaint, five restaurants received at least one high priority violation and 16 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.
One restaurants receive administrative complaint
El Patron
830 Navy Blvd.
Inspection details: Initial inspection on April 9, with two follow-up inspections on April 10 and an additional inspection on April 11Follow-up inspection: Violations require further review but are not an immediate threat to the public. The restaurant complied with a follow-up inspection on April 11 and met inspections standards.
Total violations: From initial inspection: Nine total violations with one administrative complaint
Details of high priority violations:
From April 9 inspection: Basic - Dead roaches on premises. Observed eight dead roaches in the following locations: six on floor under make line, one on floor in employee bathroom, and one in back dry stock. **Admin Complaint**
From first April 10 inspection: Basic - Dead roaches on premises. Observed two dead roaches on floor at make line in kitchen. **Admin Complaint**
High Priority - Roach activity present as evidenced by live roaches found. Observed three live roaches in the following locations: one on floor under dish machine in kitchen, one on floor of make line in kitchen, and one on wall at entrance of kitchen. **Admin Complaint**
From second April 10 inspection: Basic - From initial inspection : Basic - Dead roaches on premises. Observed 8 dead roaches in the following locations: 6 on floor under make line, 1 on floor in employee bathroom, and 1 in back dry stock. **Admin Complaint**
From follow-up inspection April 10: During callback, observed two dead roaches on floor of make line in kitchen. **Admin Complaint**
From April 11 inspection: Basic - From initial inspection : Basic - Dead roaches on premises. Observed two dead roaches on floor at make line in kitchen. **Admin Complaint**
From follow-up inspection April 11: During callback, observed two dead roaches in following locations: one at make line in kitchen and one under 3 compartment sink in dish washing area. **Admin Complaint**
High Priority - From initial inspection: High Priority - Roach activity present as evidenced by live roaches found. Observed three live roaches in the following locations: one on floor under dish machine in kitchen, one on floor of make line in kitchen, and one on wall at entrance of kitchen. **Admin Complaint**
From follow-up inspection April 11: During callback, no live roaches observed.
Five restaurants receive high priority violations:
Mariachi’s Express Mexican Grill
8207 Navarre Parkway
Inspection details: Routine Inspection on April 9Follow-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, with four high-priority violations
Details of high priority violations:
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 steaks stored over box of churros in large ice chest near back door to kitchen.
High Priority - Stop sale issued on time/temperature control for safety food due to temperature abuse. Salsa in walk in cooler and at prep bar 48 degrees Fahrenheit for 24 hours, in walk-in cooler salsa 48 degrees Fahrenheit/44 degrees Fahrenheit /49 degrees Fahrenheit more than 24 hours. Salsa at prep bar 49 degrees Fahrenheit.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within four hours. Salsa in walk in cooler and at prep bar 48 degrees Fahrenheit for 24 hours, in walk in cooler Salsa 48 degrees Fahrenheit /44 degrees Fahrenheit /49 degrees Fahrenheit more than 24 hours. Salsa at prep bar 49 degrees Fahrenheit.
High Priority - Toxic substance/chemical improperly stored. Pesticide stored on dry storage shelf next to salsa behind walk in cooler. Employee properly stored item during inspection. **Corrected On-Site**
Comfort Inn Deli
8080 N. Davis Highway
Inspection details: Routine Inspection on April 10Follow-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 total violations, with one high-priority violation
Details of high priority violations:
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No automatic vacuum breakers connected to splitter at mop sink.
Jumping Lomo Peruvian Cuisine
501 S. Palafox St.
Inspection details: Routine Inspection on April 12Follow-up inspection: Violations required further review but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on April 15.
Total violations: Four total violations, with two high-priority violations
Details of high priority violations:
High Priority - Stop sale issued on time/temperature control for safety food due to temperature abuse. Observed the following temperature in back storage reach in cooler: Held over 24 hours - beef 53 degrees Fahrenheit, pork belly 56 degrees Fahrenheit, shell eggs 58 degrees Fahrenheit (ambient air), chicken 57 degrees Fahrenheit.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperature in back storage reach in cooler: Held over 24 hours - beef 53 degrees Fahrenheit, pork belly 56 degrees Fahrenheit, shell eggs 58 degrees Fahrenheit (ambient air), chicken 57 degrees Fahrenheit. See Stop sale. **Warning**
Popeyes Louisiana Kitchen #31
350 E. Nine Mile Road
Inspection details: Routine Inspection on April 11 and follow-up April 12Follow-up inspection: Violations required further review but are not an immediate threat to the public. The restaurant complied with a second follow-up inspection on April 12 and an additional follow-up inspection on April 13.
Total violations: Five total violations, with two high-priority violations on April 11 and three total violations with two high-priority violations on April 12
Details of high priority violations:
From April 11:
High Priority - Roach activity present as evidenced by live roaches found. One live roach observed climbing up wall and into ceiling by registers. **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Automatic vacuum breaker missing from splitter at mop sink.
From April 12:
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. SIx total live flying insects observed at front counter area. Five resting on ceiling above registers, and one flying low to the ground under hot holding units. **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Automatic vacuum breaker missing from one side of splitter at mop sink. **Repeat Violation**
Waffle House #252
6 S. New Warrington Road
Inspection details: Routine Inspection on April 11 and follow-up April 12Follow-up inspection: Violations required further review but are not an immediate threat to the public. The restaurant complied with a follow-up inspection on April 15.
Total violations: Three total violations, with two high-priority violations on April 11 and one high-priority violation on April 12
Details of high priority violations:
From April 11:
High Priority - Stop sale issued on time/temperature control for safety food due to temperature abuse. Observed the filling in reach in cooler on make line: sliced tomatoes 51 degrees Fahrenheit (over four hours), ham 51 degrees Fahrenheit (over four hours), cut lettuce (over four hours), cubed ham (over four hours, country ham 58 degrees Fahrenheit (over 24 hours), waffle batter 57/58 degrees Fahrenheit (over 24 hours.)
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in reach in cooler on make line: sliced tomatoes 51 degrees Fahrenheit (over 4 hrs), ham 51 degrees Fahrenheit (over four hours) cut lettuce (over four hours) cubed ham (over four hours), country ham 58 degrees Fahrenheit (over 24 hours), waffle batter 57/58 degrees Fahrenheit (over 24 hours). See stop sale. **Warning**
From April 12:
High Priority - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in reach in cooler on make line: sliced tomatoes 51 Fahrenheit (over four hours), ham 51 Fahrenheit (over four hours), cut lettuce (over four hours,) cubed ham (over four hours), country ham 58 Fahrenheit (over 24 hours), waffle batter 57/58 Fahrenheit (over 24 hours). See stop sale. **Warning** - From follow-up inspection 2024-04-12: During callback, observed the following temperatures in reach in cooler: sliced tomatoes 49 Fahrenheit, cubed ham 46 Fahrenheit, ham 51 Fahrenheit, cut lettuce 50 Fahrenheit, country ham 50 Fahrenheit, waffle batter 54 Fahrenheit. Operator put ice in cooler and maintenance is on site to work on cooler. **Time Extended** **Corrective Action Taken**
16 restaurants pass first inspection with zero violations:
1st Base Concessions, 301 W. Main St.
BBQ Cart 1, mobile
BBQ Cart 2, mobile
Champs Nashville Hot Chicken, 501 S. Palafox St.
Days Inn, 701 N. Palafox St.
Foodies Hangout, mobile
Graffiti Pizza, 210 S. Palafox St.
Hot Spot Barbecue, 901 E. La Rua St.
Jerry’s Drive In, 2815 E. Cervantes St.
Lupita’s Birria Truck, mobile
My Favorite Things, 2813 E. Cervantes St.
Pineapple Express, mobile
El Taco T, mobile
Papa Nalu Aloha Grill, 3499 Gulf Breeze Parkway
Waffle House 158, 831 Gulf Breeze Parkway
Ye Olde Brothers Brewery, 4458 Highway 87 S., Navarre
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: Escambia restaurant inspections: El Patron gets violation for roaches