Pedro's Tacos and Tequila Bar

6233 N Davis Hwy, Pensacola, FL 32504 · Permanent Food Service · License 2704608

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
3 high priority (no follow-up needed, 1 repeat), 1 intermediate, 4 basic (3 repeats)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

8 violations found

First visitAug 20, 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.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What 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.
  Chicken in reach-in cooler under grill at 55f for over 4 hours. Salsa in walk-in cooler at 45f ambient cooling over 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken in reach-in cooler under grill at 55f for over 4 hours. See stop sale.
  Repeat violation
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Salsa in walk-in cooler at 45f ambient cooling over 4 hours. See stop sale.
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic4
- 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. Reach-in coolers under grill have gaskets in poor repair and missing seals.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe leaking at back hand washing sink.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Gap around back door. 2 holes along one side.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles and vent soiled with mold like substance in margarita room behind bar.
  Repeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.