Holiday Inn
7813 N Davis Hwy, Pensacola, FL 32514 · Permanent Food Service · License 2705977
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 Aug 21 routine inspection2 high priority (fixed by the Oct 21 follow-up), 1 intermediate-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 21, 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 visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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.
At cold food buffet: yogurt cups at 47f and salsa at 48f for between 3 to 4 hours, but indeterminable overall. Upon observation, cooler top was turned off, but operator is unaware of when it was switched off today. Stop sale issued due to undetermined amount of time out of temperature control.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cold food buffet: yogurt cups at 47f and salsa at 48f for between 3 to 4 hours, but indeterminable overall. Upon observation, cooler top was turned off, but operator is unaware of when it was switched off today. Stop sale issued due to undetermined amount of time out of temperature control. See stop sale.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Upon inspection, operators unable to provide proof of food handler training and confirmed no new food handlers working less than 60 days.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 20, 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
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.