PEDRO'S TACOS AND TEQUILA BAR
North Davis Highway
Pensacola, Florida, 32504
Heritage Apartments
Escambia County County
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for steak in walk-in cooler. Operator removed bowl during inspection. **Corrected On-Site** **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Tortilla shells stored on top of oven uncovered.
- 29-03-4:Basic - Water draining onto floor surface. Observed water from ceiling in walk-in cooler dripping onto floor.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak from hand wash sink in server area. Plumber has already been contracted to repair sink, but has not completed repairs.
Food safety inspection conducted on 2/21/2025 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 11/12/2024
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 11/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/11/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for diced tomatoes and several items in walk-in cooler. Operator removed bowls during inspection. **Corrected On-Site** **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between covers for reach-in coolers. Operator removed knives and swapped them out for clean ones. **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer observed in reach-in coolers and walk-in cooler.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Steak in walk-in cooler at 62f Cook Cooling 7 hours.
- 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. Chicken in walk-in cooler Cook Cooling for 7 hours at 81f.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine chlorine sanitizer reading 0ppm. Operator changed empty sanitizer bottle out during inspection, correcting to 50ppm. **Corrected On-Site** **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with tortillas. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink used to store bar equipment. Operator removed items during inspection. **Corrected On-Site** **Repeat Violation**
- 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/ No certified food manager present while more than 3 food handlers are present.
- 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 many food handling employees over 60 days. **Warning**
Food safety inspection conducted on 9/11/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).