200 South, Taco Agave, Blend
200 S Palafox St, Pensacola, FL 32502 · Permanent Food Service · License 2706281
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in coolers and cold drawer see stop sale. Shelled eggs 47°F Bacon 46°F Shredded cheese 46°F. Pico 46°F Sliced tomato 46°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Stop sale: Shelled eggs 47°F Bacon 46°F Shredded cheese 46°F. Pico 46°F Sliced tomato 46°F.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing at bar.
Strainer stored in hand sink. Manager removed strainer from hand sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink in women's restroom.
( blower in disrepair ).
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and ware wash area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.