Rock N Roll Sushi Pensacola
1531 E Nine Mile Rd Ste A6, Pensacola, FL 32514 · Permanent Food Service · License 2706403
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 14 complaint inspection3 high priority (no follow-up needed), 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 14, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Salmon and tuna in sushi reach-in cooler freshly cut over 4 hours ago at 53f and 44f, respectively.
Stop Sale issued due to food not being in a wholesome, sound condition.
Snapper thawed out in reach-in cooler not removed from bag barring label to remove before thawing.
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Salmon and tuna in sushi reach-in cooler freshly cut over 4 hours ago at 53f and 44f, respectively. See stop sale.
Basic1
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Snapper thawed out in reach-in cooler not removed from bag barring label to remove before thawing. See stop sale.
Earlier inspections 1
A95Complaint inspection3 violations, 1 high priority No follow-up needed
- First visitAug 10, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
3 compartment sink quaternary sanitizer reading 500ppm. Operator corrected sanitizer to 200ppm during inspection.
Fixed on the spot
Basic2
Code 29, Plumbing and backflow prevention: Standing water on floor.
Standing water behind reaching cooler and dry goods in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Accumulation of food debris under beer cooler, drink machine, and reach-in coolers in kitchen.
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.