McDonald`s #16238
5 S Blue Angel Pkwy, Pensacola, FL 32506 · Permanent Food Service · License 2705277
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (no follow-up needed), 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed shredded lettuce 44f in low boy reach-in cooler kitchen area, less than 4 hours. Manager stated cooler door opened frequently for restocking purposes.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Upon inspection, observed opened package of breaded chicken stored on top of package of French fries in cook line low boy reach-in freezer # 1.
Basic2
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Upon inspection, observed standing water/liquid in front counter low boy reach-in cooler # 2.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Upon inspection, observed missing wall tiles near front drive through window at establishment.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.