RODIZIO GRILL PENSACOLA
605 E GREGORY ST
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
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 1/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/27/2025
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 1/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/27/2025
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Observed hand sink in dish washing location with pipe missing from wall as well as hand sink by make line with cold water not working.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork sausage over ketchup, and cooked rice in walk in cooler. Operator moved pork sausage to rack with other pork. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in the reach in cooler on make line: HELD OVER 24HRS - sirloin 47F, beef tenderloin 48F, chicken 52F, tri tip 45F, whole sirloin 47F, ham 45/50F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in the reach in cooler on make line: HELD OVER 24HRS - sirloin 47F, beef tenderloin 48F, chicken 52F, tri tip 45F, whole sirloin 47F, ham 45/50F. See stop sale. **Repeat Violation** **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. Observed the following at the buffet bar hot hold station: Held 1 1/2 hrs- fries 101F, bananas 101F, polenta 105F. **Repeat Violation** **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 1/27/2025 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 11/12/2024
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-05-4:Basic - Sanitizing solution not maintained clean. Observed staff dipping knives used to cut cooked meat in unclean sanitizer solution.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch cooked steak with bare hands. Instructed operator to have cook put steak back in cooker to bring up to temperature.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw lamb under raw chicken in walk in cooler. Operator moved lamb to a differ rack with meats of same cook temperature. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken hearts 52F (held over 24hrs) in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken hearts 52F (held over 24hrs) in walk in cooler. See Stop Sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes 117F (30min) at buffet line and ham 108/107F (30min) at hot hold line in kitchen.
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed cooked collard greens, rice, bean stew, mashed potatoes, stroganoff, beef stew, lamb stew, chicken soup in ROP package without time stamp. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed multiple hand washing sinks in kitchen without paper towels. **Repeat Violation**
- 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. **Warning**
Food safety inspection conducted on 11/12/2024 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).