DirtyFLRestaurant Inspection Data

SUNSET GRILLE AT HOLIDAY HARBOR

Based on 6 health inspections, SUNSET GRILLE AT HOLIDAY HARBOR in PENSACOLA has earned a 3.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

14050 CANAL A WAY

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

3/27/2026· 2w ago

Visit ID: 13585637

Met Inspection Standards

1 high

  • 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. Upon inspection, observed dish machine chlorine reading of 0ppm. Observed sanitizer bottle was empty. Manager replaced bottle during inspection and 100ppm reading was observed. Corrected On-Site

12/1/2025· 4mo ago

Visit ID: 10937290

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

5/1/2025· 11mo ago

Visit ID: 10744377

Met Inspection Standards

1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for shrimp at reach-in cooler on make line, and pico in walk-in cooler. Operator removed bowls during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by 3 compartment sink in back area usd for storing container lids. Operator removed lids during inspection. Corrected On-Site

12/16/2024· 1y 4mo ago

Visit ID: 8721297

Met Inspection Standards

1 basic

  • 08B-38-4:Basic - Food stored on floor. Observed container of food on floor in walk-in cooler. Operator placed container on shelf during inspection. Corrected On-Site

6/4/2024· 1y 10mo ago

Visit ID: 8617047

Met Inspection Standards

2 high

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed red fish 47F (7 hrs) in reach in cooler in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash 62F (1hr) and red fish 47F (7 hrs). Instructed operator to put more ice on egg wash to rapid chill. See stop sale.

2/21/2024· 2y 1mo ago

Visit ID: 8343372

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 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 and speaker on top of reach in freezer on make line.
  • 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. Observed rice at 75F (cook cool 9:30am) in walk in cooler. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice at 75F (cook cool 9:30am) in walk in cooler.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date on opened milk over 24hrs in server station line in kitchen.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed fish on cook line and was told by cook that it was trigger fish. When going into walk in freezer, observed unicorn fish and was told by cook that it was supposed to be their trigger fish. Unicorn fish represented on menu as trigger fish. Admin Complaint