Casa Luvia LLC
7748 N Davis Hwy, Pensacola, FL 32526 · Permanent Food Service · License 2702496
What drove the grade
Operator failed to comply with a Stop Sale Notice.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed by the Oct 27 follow-up), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Operator failed to comply with a Stop Sale Notice.
Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Observed the following TCS items in the walk in cooler out of temperature Chicken 48°F, beef 50°F, chicken 49°F, chicken 49°F
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed the following TCS items in the walk in cooler out of temperature Chicken 48°F, beef 50°F, chicken 49°F, chicken 49°F
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed shrimp thawing in handwashing sink. Operator removed shrimp during inspection.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp thawing in handwashing sink/at room temperature. Advised operator that cold running water is the proper way to thaw food. Operator placed shrimp under cool running water during inspection.
Fixed on the spot
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.