La Quinta Pensacola
7750 N Davis Hwy, Pensacola, FL 32514 · Permanent Food Service · License 2706726
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 5 complaint inspection2 high priority (no follow-up needed), 5 basic-11
- Safety score89
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 visitAug 5, 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.
7 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.
In reach-in cooler in kitchen held overnight: butter pats 63f, yogurt 65f.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler in kitchen held overnight: butter pats 63f, yogurt 65f. See stop sale.
Basic5
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Upon inspection, reach-in cooler in kitchen holding ambient temperature of 65f. Per operator, cooler stopped working properly yesterday evening.
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
Closed paper products under buffet table stored on floor.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap beneath exterior door to breakfast area.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Appearance of wood rot along wall floor junction under window leading to kitchen.
Hole in or other damage to wall.
Hole in wall under 3 compartment sink and hand washing sink.
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.