Pensacola doughnut shop temporarily closed after health inspection
Pensacola doughnut shop temporarily closed after health inspection
Brittany Misencik, Pensacola News JournalWed, May 6, 2026 at 9:07 AM UTC
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*Editor's note: During the week of April 13-19, the Department of Business and Professional Regulation Division of Hotels and Restaurants erroneously reported that Coastal Cajun Cuisine was temporarily closed. The DBPR has since identified and corrected the error, and the report has been in both the Department’s data management system and its public portal. The news Journal has its reporting to reflect the correction.)
Here's the breakdown of restaurant inspections in Escambia and Santa Rosa counties for the week of April 27-May 3. Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So, every week, we provide that information for you.
During the latest round of inspections by the Department of Business and Professional Regulation, one restaurants was temporarily closed, two restaurants received an administrative complaint, four Pensacola restaurants received high-priority violations and 26 restaurants received a perfect score.
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
One restaurant temporarily closedDelicious Donuts
702 Gulf Beach Highway
Inspection details: Routine Inspection on April 29
Follow-up inspection: Facility Temporarily Closed: Operations ordered stopped until violations were corrected. The restaurant complied with an emergency callback order on April 30.
Total violations: Nine total violations, with two high-priority violations
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Craw fish, pork and beef stored in deep freezer with hotdogs and sausage wraps served to public. Bamboo stored in upright cooler next to shell eggs served to the public.
Basic - Floor not cleaned when the least amount of food is exposed. Floors covered in flour in kitchen.
Basic - Food stored on floor. Bag of sugar stored on floor in hall to dry storage. Opened bag of Donut mix stored on floor on front line. Opened bag of flour stored on floor by dough mixer and three compartment sink.
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Basic - Stored food not covered. Sausage wraps, hot dog wraps, dough and biscuits stored in deep freezers in lobby not covered.
High Priority - Live, small flying insects found. Observed four flying insects in the following locations: one flying insect on dried dough on dough mixer blade stored in open bag of dough mix stored on floor in front of mixer and three compartment sink, one flying insect on utensils hanging from shelf at three compartment sink, one flying insect on donut display tray at front counter and one flying insect on donut tray on speed rack in kitchen. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw pork stored over hot dogs in deep freezer.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough mixer heavily soiled with food build up.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. **Corrected On-Site**
Two restaurants received an administrative complaintB’s Café
2301 N. Pace Blvd.
Inspection details: Routine inspection on April 30
Follow-up inspection: Violations require further review, but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Six total violations, with two high-priority violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and employees engaged in food preparation. Observed expired license June 1, 2025. **Admin Complaint**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200 parts per million. Corrected solution to 100 parts per million. **Corrected On-Site**
Union Public House
36 E. Garden St.
Inspection details: Routine Inspection on April 30
Follow-up inspection: Violations require further review, but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Eight total violations, with two high-priority violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment open operating and employees engaged in food preparation with expired license June 1, 2025. **Admin Complaint**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three-compartment sink quaternary solution, 500 parts per million. Manager corrected 200 parts per million. **Corrected On-Site**
Four Restaurants receive high-priority violationsBear Fruit Bowls and Coffee
Mobile food dispensing vehicle
Inspection details: Complaint Partial Inspection on April 30
Follow-up inspection: Violations require further review, but are not an immediate threat to the public. A follow-up inspection is still required.
Total violations: Three total violations, with one high-priority violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed milk 47 degrees Fahrenheit (less than four hours per employee) in upright reach-in cooler.
Bar515
4495 Chumuckla Highway, Pace
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Inspection details: Routine Inspection on April 29
Follow-up inspection: Violations require further review, but are not an immediate threat to the public. A time extension was given during a call back inspection on April 30. A follow-up inspection is still required.
Total violations: Four total violations, with three high-priority violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Upon inspection, cooked French fries were observed at 75 degrees Fahrenheit, cooling for approximately three hours per manager.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed raw steak 53 degrees Fahreneit, bruschetta mix 49 degrees Fahrenheit, meatballs 54 degrees Fahrenheit, tzatziki 52 degrees Fahrenheit, chimichurri with fresh garlic 50 degrees Fahrenheit, sriracha mayo 55 degrees Fahrenheit, pesto 46 degrees Fahrenheit, pesto mayo 45 degrees Fahrenheit, lemon garlic aioli 45 degrees Fahrenheit, pork belly 48 degrees Fahrenheit, cooked diced potatoes 50 degrees Fahrenheit in make bar cooler at establishment. All items have been in make bar cooler over four hours per manager. Also observed cooked French fries 75 degrees Fahrenheit cooling for approximately three hours per manager.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw steak 53 degrees Fahrenheit, bruschetta mix 49 degrees Fahrenheit, meatballs 54 degrees Fahrenheit, tzatziki 52 degrees Fahrenheit , chimichurri with fresh garlic 50 degrees Fahrenheit, sriracha mayo 55 degrees Fahrenheit, pesto 46 degrees Fahrenheit, pesto mayo 45 degrees Fahrenheit, lemon garlic aioli 45 degrees Fahrenheit, pork belly 48 degrees Fahrenheit ,cooked diced potatoes 50 degrees Fahrenheit in make bar cooler at establishment. All items have been in make bar cooler over four hours per manager. **Warning**
Blackwater Bistro
5147 Elmira St.
Inspection details: Complaint Inspection on April 28
Follow-up inspection: Violations required further review, but were not an immediate threat to the public. The restaurant complied with a follow-up inspection on April 29.
Total violations: Three total, high priority violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed crab meat 44 degrees Fahrenheit (less than four hours per employee), raw salmon 45 degrees Fahrenheit (less than four hours per manager), cooked white rice 47 degrees Fahrenheit (less than four hours per manager) at establishment. **Warning**
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Upon inspection, observed sliced tomatoes 44 degrees Fahrenheit in reach-in cooler, over four hours per employee.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within four hours. Upon inspection, observed sliced tomatoes 44 degrees Fahrenheit in reach-in cooler, over four hours per employee.
McDonald’s
3540 Highway 90, Pace
Inspection details: Complaint Partial Inspection on April 28
Follow-up inspection: Violations require further review, but are not an immediate threat to the public. The restaurant complied with a follow-up inspection on April 29.
Total violations: Seven total violations with three high-priority violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Upon inspection, observed grill employee place raw beef patties on grill while wearing a glove. Employee then removed glove and placed paper liner in tray used for cooked burgers without washing hands. Employee was instructed to wash hands and change container and liner and did so during inspection. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed mocha base 58 degrees Fahrenheit, yogurt 60 degrees Fahrenheit, Carmel base 59 degrees Fahrenheit in lower frappe machine cooler, over four hours per manager.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed mocha base 58 degrees Fahrenheit, yogurt 60 degrees Fahrenheit, Carmel base 59 degrees Fahrenheit in lower frappe machine cooler, over four hours per manager. **Warning**
26 restaurants receive a perfect score -
Chick-Fil-A Bayou Blvd, 5020 Bayou Blvd, Pensacola
Cooks Soulfood Delight, Mobile food dispensing vehicle
Cutie Patootie Charcuterie & Sweets, Mobile food dispensing vehicle
Family Ty's Good Eats, 40 W. Nine Mile Road Unit H8, Pensacola
Gaby's Taqueria, Mobile food dispensing vehicle
Gary's Brewpub Kitchen, 3403 Gulf Beach Highway, Pensacola
Greek's Catering and Events Inc, Mobile food dispensing vehicle
Greeks Mini Trailer, Mobile food dispensing vehicle
Hot Spot Barbecue, Mobile food dispensing vehicle
Hot Spot Barbecue, Mobile food dispensing vehicle
Little Penguin Frozen Yogurt, 35 Via De Luna Drive, Pensacola Beach
Mr Shawarma, 6215 C N. Ninth Ave, Pensacola
Queen Sheba Delight, Mobile food dispensing vehicle
Ruby Tuesday, 545 N. Navy Blvd, Pensacola
Tocayos Mexican Restaurant, 732 N. Highway 29, Cantonment
Waffle House #1046, 7329 North Davis Highway, Pensacola
Bella Luna Italian Bistro, 7289 Navarra Parkway, Navarre
Chick-Fil-A at Gulf Breeze, 310 Gulf Breeze Parkway, Gulf Breeze
Juanas Pagodas and Sailors Grill, 1451 Navarre Beach Causeway, Navarre
Navarre Pier Funplex LLC dba. Windjammers on The Pier, Mobile food dispensing vehicle
Papa Nalu Aloha Grill, 3499 Gulf Breeze Parkway, Gulf Breeze
Saucyas Frozen Treats and Tasty Eats, 6511 Caroline St., Milton
Taste Of Thai, 2548 Gulf Breeze Parkway, Gulf Breeze
Waffle House #1262, 3340 Gulf Breeze Parkway, Gulf Breeze
Boards & Brie, catering
Creponne, Mobile food dispensing vehicle
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for the investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."
An emergency order when a restaurant is closed by the inspector is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
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This article originally appeared on Pensacola News Journal: Pensacola doughnut shop temporarily closed in inspection
Source: “AOL Entertainment”
