DirtyFLRestaurant Inspection Data

TAYLOR'S

Health inspection records show TAYLOR'S in PENSACOLA has 9 inspections with a food safety rating of 3.4/5. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 9 reports on file

7175 N DAVIS HWY, STE K

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 9 health inspection reports

All Inspection Reports

10/2/2025· 5mo ago

Visit ID: 13536758

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

10/1/2025· 5mo ago

Visit ID: 13534935

Follow-up Inspection Required

1 high, 5 basic

  • 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. Ice bin has mold-like substance on bottom of splash plate.
  • 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bags of trash behind and around dumpsters.
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Unbagged garbage, food debris, and cardboard boxes behind and around dumpster.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease leading from receptacle into parking lot.
  • 33-29-4:Basic - Grease receptacle lid open.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line since open (approximately 3.5 hours before) and prepared in previous days: diced tomatoes 53f, sliced cheese 63f, sliced turkey 68f. Upon observation, ice is developing on vents on the top area of coolers. Operators voluntarily disposed of items before 4 hours. Warning

7/9/2025· 8mo ago

Visit ID: 10866498

Met Inspection Standards

1 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruit stored over washed/cut ready to eat produce.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Jug of margarine stored in hand wash sink on cook line. Operator removed jug during inspection. Corrected On-Site

2/20/2025· 1y ago

Visit ID: 8834363

Met Inspection Standards

1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make line. Repeat Violation

9/18/2024· 1y 5mo ago

Visit ID: 8834085

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

7/19/2024· 1y 7mo ago

Visit ID: 8733084

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled with grease.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards throughout make line with deep grooves. Manager replaced cutting boards during inspection. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Per manager, air conditioning is broken and not properly functioning. Manager's ambient air thermometer reading 90f in kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee raw chicken over open container of chocolate chips in walk-in freezer. Manager moved chicken during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler, sliced ham at 46f, sliced turkey at 51f. Both items for 40 minutes. Violation marked on inspections on 8/22/23 and 12/22/23. Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify poached eggs as a raw/ undercooked item. Repeat Violation Warning

12/22/2023· 2y 2mo ago

Visit ID: 8480096

Met Inspection Standards

1 high, 3 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler at 45f for 2 hours. Operator replaced lid for cooler. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Several handwashing sinks used for other purposes. Observed wait staff rinse serving tray. Observed kitchen staff rinse knife. Observed dumped coffee grounds in hand wash sink at server's station.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified as raw or undercooked on menu. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink by kitchen line missing soap. Operator filled soap dispenser during inspection. Corrected On-Site

10/23/2023· 2y 4mo ago

Visit ID: 8479719

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

8/22/2023· 2y 6mo ago

Visit ID: 8354578

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make lines have deep grooves.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on rack next to make line
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over fish area missing light shield
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad line (ambient cooling for 3 hours): diced tomatoes 45f, grilled chicken 54f/ cook line (ambient cooling for 2 hours): sliced tomatoes 45f, diced tomatoes 44f Operator closed lids to help cool off items **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided operator hand out **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs missing identifiers for undercooked food
  • 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