DirtyFLRestaurant Inspection Data

ZAXBY'S

ZAXBY'S maintains a 4.0/5 food safety rating based on 7 health department inspections in PENSACOLA. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 7 reports on file

121 East Nine Mile Road
Pensacola, Florida, 32534
Escambia County County

Overall Food Safety Rating

★★★★☆ (4.0/5)
Based on 7 health inspection reports

All Inspection Reports

10/17/2025· 4mo ago

Visit ID: 13497342

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

8/19/2025· 6mo ago

Visit ID: 13466617

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors behind shake mixer soiled with spilled soda syrup. Floors in prep/ ware washing area are soiled with coagulated grease.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make line reach-in coolers: shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time, Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line reach-in coolers: salad lettuce 46f for 2 hours, shredded cheese 44f for undetermined amount of time, raw chicken tenders 46f for undetermined amount of time. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Asian coleslaw at 46f ambient cooling for 3.5 hours in central make line reach-in cooler. Compared to other items' temperatures, Asian coleslaw did not appear to be cooling down in time. Instructed operators to use ice to help Asian coleslaw rapidly chill. After 30 minutes, temperature only made it to 45f. See stop sale. Warning
  • 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/ 7 food handlers present, no certified food manager present.

6/20/2025· 8mo ago

Visit ID: 10863927

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

6/19/2025· 8mo ago

Visit ID: 10863632

Facility Temporarily Closed

1 high, 1 basic

  • 35A-03-4:Basic - Dead roaches on premises. Upon inspection observed two dead roaches on the floor by mop sink area in the kitchen. Warning
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Upon inspection observed two live maggots in the following locations: one on the floor under the handsink in the kitchen area and one on the floor under the cold hold drawers/flat top grill in kitchen. Warning

8/8/2024· 1y 7mo ago

Visit ID: 8775060

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside reach in freezer on main cook line.

2/29/2024· 2y ago

Visit ID: 8622271

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

10/2/2023· 2y 5mo ago

Visit ID: 8374236

Met Inspection Standards

3 basic

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Upon inspection observed floor in the back of grill and fryers with accumulation of grease in kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upon inspection observed water in the bottom of reach in cooler on kitchen make line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Upon inspection observed wall in the back of grill and and fryers with accumulation of grease in kitchen