The Ruby Slipper Cafe

509 S Palafox St, Pensacola, FL 32502 · Permanent Food Service · License 2706336

A
Grade A
Safety score 91 of 100
Latest visit: Jul 15, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 15 routine inspection
    1 high priority (no follow-up needed), 1 intermediate, 3 basic
    -9
  • Safety score91

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

5 violations found
  1. First visitJul 15, 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.

    5 violations found:

    • 1 High priority
    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      chicken 48/51/52f Items held less than 4hrs inside kitchen next to fryer station.

    Intermediate1

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.

      At all stations, operator placed paper towels at stations.

    Basic3

    • Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.

      Ingredient bins in kitchen.

    • Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.

      Hand washing station in kitchen at entrance.

    • Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.

    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.

Most cited

Labeling, date marking and consumer advisory1
Food out of temperature1
Plumbing and backflow prevention1
Handwash sinks and supplies1
Other sanitary and safe operation1