Super Chix Pensacola

5100 N 9 Ave Ste E540A, Pensacola, FL 32504 · Permanent Food Service · License 2706645

A
Grade A
Safety score 95 of 100
Latest visit: Aug 6, 2026

What drove the grade

Warewashing sanitizing solution exceeding the maximum concentration allowed.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 6 routine inspection
    1 high priority (fixed on the spot), 2 basic
    -5
  • Safety score95

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitAug 6, 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:

    • 1 High priority
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.

      Upon inspection, 3 compartment sink quaternary sanitizer reading 500ppm. Per manufacturer instructions, sanitizer is to be 150-400ppm. Operator filled sanitizer sink with regular water and brought sanitizer down to 400ppm and called for recalibration of dispenser.

      Fixed on the spot

    Basic2

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      Single use plastic cups and bowls used for scoops for seasoning, coleslaw, and dessert toppings. Operators removed cups and bowls during inspection.

      Fixed on the spot

      Equipment in poor repair.

      Upon inspection, dish machine digital display is damaged and unable to display information. Per operator, display has been broken for a week. Operator requested repairs during inspection.

    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.

Most cited

Food-contact surfaces designed and maintained2
Chemicals and toxic substances1