La Hacienda
8086 N Davis Hwy, Pensacola, FL 32514 · Permanent Food Service · License 2705908
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 Sep 3 routine inspection4 high priority (fixed by the Sep 4 follow-up)-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 visitSep 4, 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 visitSep 3, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Items ambient cooling over 4 hours: salsa at 44-46f in large bucket in server station reach-in cooler, sliced tomatoes at 46f in shallow ice bath by ovens, shredded cheese 47f-50f in walk-in cooler, diced tomatoes 46f in walk-in cooler. In walk-in cooler held overnight: enchilada sauce 48f, steak 48f, chicken 47f, shredded beef 50-60f. Raw shell eggs in walk-in cooler with an ambient air temperature of 50f since yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk-in cooler held overnight: enchilada sauce 48f, steak 48f, chicken 47f, shredded beef 50-60f. See stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shell eggs stored in walk-in cooler overnight with an ambient air temperature of 50f. See stop sale. Operator turned down cooler temperature and called in emergency services.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Items ambient cooling over 4 hours: salsa at 44-46f in large bucket in server station reach-in cooler, sliced tomatoes at 46f in shallow ice bath by ovens, shredded cheese 47f-50f in walk-in cooler, shredded beef 50f-60f in walk-in cooler, diced tomatoes 46f in walk-in cooler.
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.