DirtyFLRestaurant Inspection Data

EURASIAN BISTRO

With 6 inspections documented, EURASIAN BISTRO maintains a 4.1/5 food safety rating in PENSACOLA. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 6 reports on file

10015 N DAVIS HWY STE 600

Overall Food Safety Rating

★★★★☆ (4.1/5)
Based on 6 health inspection reports

All Inspection Reports

10/21/2025· 4mo ago

Visit ID: 10889052

Met Inspection Standards

1 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup along door of walk-in freezer, and layer of ice in bottom of reach-in freezer at server station.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with dried food debris on back of blade and in between blade and guard.

2/27/2025· 1y ago

Visit ID: 8847399

Met Inspection Standards

2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for several items throughout restaurant. Operator removed items during inspection. Corrected On-Site
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Per operator, walk-in cooler is currently down for repairs. Operator has left door open to attached walk-in freezer to keep unit cold. Instructed operator to place items in ice bath to keep items cold in addition to cold air from walk-in freezer.

8/1/2024· 1y 7mo ago

Visit ID: 8740543

Met Inspection Standards
  • N/A:No Violations Were Observed

4/3/2024· 1y 11mo ago

Visit ID: 8570141

Met Inspection Standards
  • N/A:No Violations Were Observed

12/12/2023· 2y 3mo ago

Visit ID: 8569977

Met Inspection Standards
  • N/A:No Violations Were Observed

12/8/2023· 2y 3mo ago

Visit ID: 8389079

Follow-up Inspection Required

5 high

  • 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. One container of noodles on prep table at 71f for 3 hours. See stop sale.
  • 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 walk-in freezer over beef. Chicken not in original container.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding unit with Cooked chicken at 116f, and cooked pork at 108f. Both items out for more than 2 hours. One container of noodles on prep table at 71f for 3 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 56f for 30 minutes, butter 50f for 1 and a half hours, shell eggs 54f (ambient air) for 3 hours. Manager moved items to walk-in cooler to quickly cool items. **Corrective Action Taken** Warning
  • 03B-01-6: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 116f, and cooked pork at 108f. Both items out for more than 2 hours. See stop sale.