DirtyFLRestaurant Inspection Data

HOLIDAY INN

HOLIDAY INN in PENSACOLA has 10 health inspections on record with an overall food safety rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 10 reports on file

7813 North Davis Highway
Pensacola, Florida, 32514
Escambia County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 10 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 10910329

Met Inspection Standards

3 high, 4 basic

  • 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. Reach-in cooler by door holding bacon at 52f held over night. Inspector left thermometer in cooler during inspection to get ambient reading. Thermometer reading ambient air at 49f.
  • 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 in lowboy reach-in cooler on cook line completely thawed in reduced oxygen packaged container bearing label to remove before thawing. See stop sale.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall at bottom of kitchen entrance door frame.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach-in cooler by door to buffet area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in lowboy reach-in cooler on cook line completely thawed in reduced oxygen packaged container bearing label to remove before thawing.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler in prep area at 48f, and raw bacon in reach-in cooler by door to buffet line at 52f. Per operator, both items were panned up last night and haven't been used for today's service.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in reach-in cooler in prep area at 48f, and raw bacon in reach-in cooler by door to buffet line at 52f. Per operator, both items were panned up last night and haven't been used for today's service. See stop sale.

2/28/2025· 1y ago

Visit ID: 8844705

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

10/31/2024· 1y 4mo ago

Visit ID: 8990654

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

9/30/2024· 1y 5mo ago

Visit ID: 8853897

Follow-up Inspection Required

1 int

  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days. Warning - From follow-up inspection 2024-08-08: Manager plans on having all food handlers food manager trained. Time extended to original callback date: 9/28/24. **Time Extended** - From follow-up inspection 2024-09-30: 2 employees left, 1 employee could not pass. Next class is scheduled, operator also has blank SafeStaff book. **Time Extended**

8/8/2024· 1y 7mo ago

Visit ID: 8844209

Follow-up Inspection Required

1 int

  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days. Warning - From follow-up inspection 2024-08-08: Manager plans on having all food handlers food manager trained. Time extended to original callback date: 9/28/24. **Time Extended**

7/30/2024· 1y 7mo ago

Visit ID: 8737965

Follow-up Inspection Required

3 high, 2 int

  • 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. Dishmachine stopped functioning during testing. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler at 50f stored overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in reach-in cooler at 50f stored overnight. See stop sale. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for food handlers working more than 60 days. Warning

4/5/2024· 1y 11mo ago

Visit ID: 8572869

Met Inspection Standards

3 high, 1 int

  • 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 Philly steak over raw fish in walk-in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce in reach-in cooler at 50f for more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at service bar at 49f for 1 hour. Cut lettuce in reach-in cooler at 50f for more than 4 hours. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

12/22/2023· 2y 2mo ago

Visit ID: 8573591

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

12/13/2023· 2y 3mo ago

Visit ID: 8572415

Follow-up Inspection Required

1 int

  • 53B-01-5: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. No proof of any training for employees provided. Warning - From follow-up inspection 2023-12-13: Establishment has books but certificates are not filled out. **Time Extended**

12/12/2023· 2y 3mo ago

Visit ID: 8359113

Follow-up Inspection Required

4 high, 2 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: All more than 4 hours: cheese 49f, shell eggs 49f (ambient air), noodles 47f, sliced ham 45f, chopped lettuce 53f, liquid egg 46f, heavy cream 46f, butter 48f
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: all more than 4 hours: cheese 49f, shell eggs 49f (ambient air), noodles 47f, sliced ham 45f, chopped lettuce 53f, liquid egg 46f, heavy cream 46f, butter 48f. Reach-in cooler: out for 1 hour: salsa 50f, cheese 50f/ chopped melon 49f (for 2 hours) 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 line: Roasted potatoes 131f (for 1 hour), grits 121f (for 3 hours), scrambled eggs 117f (for 30 minutes). Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One side of mop sink splitter attachment missing automatic vacuum breaker.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of any verified food manager provided. Warning
  • 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. No proof of any training for employees provided. Warning