Goat Lips Deli and Coffee House
2811 Copter Rd, Pensacola, FL 32514 · Permanent Food Service · License 2705852
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (fixed by the Oct 2 follow-up), 3 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 · 2 visitsRoutine inspection
- Follow-up visitOct 2, 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 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Upon inspection, diced tomatoes 52f ambient cooling 3.5 hours. After 30 minutes, tomatoes only reached 45f.
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Upon inspection, diced tomatoes 52f ambient cooling 3.5 hours. After 30 minutes, tomatoes only reached 45f. See stop sale.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 live flying insects above 3 compartment sink.
Basic3
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches next to door in storage room off of kitchen. Operator cleaned up dead roaches during inspection.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Holes in floor at bar.
Hole in or other damage to wall.
Wall under beer taps missing boards, insulation damaged and visible. Baseboards under 3 compartment sink water damaged.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.