Pensacola Greyhound Park
951 Dog Track Rd, Pensacola, FL 32506 · Permanent Food Service · License 2701085
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 Sep 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic-10
- Safety score90
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 visitSep 22, 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.
6 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.
Reach in sandwich prep cooler shredded cheese at 45f with door opened frequently less than 1 hour.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw in shell eggs stored over commercially processed salad dressings, informed and corrected on site.
Fixed on the spot
Basic4
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In concession area. Hand washing signs provided to operator.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed dust buildup on fan behind counter,dust buildup on the ceiling tiles and walls in concession area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed two CO2 tanks not properly secured, informed and corrected on site
Fixed on the spot
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.