COW RESTAURANT
South Palafox Street
Pensacola, Florida, 32502
Escambia County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/25/2025
High Priority
5
Intermediate
7
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on not in use warmer Warning
- 08B-38-4:Basic - Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer Corrected On-Site Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice bin by soda station Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F water at prep table Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0ppm Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at tall reach in cooler in kitchen Warning
- 08A-17-6: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. Frozen raw beef stored over bread at reach in freezer in kitchen Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine Warning
- 53A-05-6:Intermediate - 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/ Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink and cooks line Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at bar hand washing sink and women's bathroom hand washing sink Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink Warning
Food safety inspection conducted on 4/25/2025 revealed 18 total violations (5 high priority, 7 intermediate, 6 basic).
Inspection on 8/9/2024
High Priority
4
Intermediate
4
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice and pasta have cups instead of bowls
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen ribs in bus tub thawing on top of chest freezer
- 08A-17-6: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 ziploc stored over carpaccio and salmon
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine-60F and heavy whipping cream and half and half temping at 50F. Per operator cleaning was done on equipment and reach in cooler was unplugged less than an hour ago. Advised operator to move items to freezer for temperature recovery **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical in spray bottle stored over red onions on shelf by expedite window for bar Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter added
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at kitchen had ice cubes in the sink
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio not identified on menu Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese dip made yesterday not date marked
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle at bar expedite window not labeled
Food safety inspection conducted on 8/9/2024 revealed 10 total violations (4 high priority, 4 intermediate, 2 basic).
Inspection on 6/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish. - From follow-up inspection 2024-04-23: HIDDEN RAW INGREDIENTS **Time Extended**
Food safety inspection conducted on 4/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/19/2024
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 51-18-6:Basic - No copy of latest inspection report available.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm x 2.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1 and is 3 plus weeks past due. Please remit as soon as possible.
- 08A-17-6: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 over raw pork.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dirty rice and white rice both holding at 48-50f
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. When asked about temperature of child's menu, server replied it can be done to any temperature.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish.
- 53A-05-6:Intermediate - 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/ at least 5 employees working with no certified food manager present.
- 53B-01-5: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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Food safety inspection conducted on 4/19/2024 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/2/2023
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. salmon.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked, cooled. Advised rapid chill to 70 using ice bath and freezer.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage cooked day before, cooled and holding at 50 F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork Sausage cooked yesterday cold holding at 50f. Advised to discard
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water spigot for drinks is attached to hand wash sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Corrected On-Site
Food safety inspection conducted on 11/2/2023 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).