Village Inn, 1600 E Nine Mile Rd, Pensacola, FL - Restaurant inspection findings and violations

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Business Info

Name: VILLAGE INN
Type: Permanent Food Service
Address: 1600 E Nine Mile Rd, Pensacola, FL 32514
License #: 2705663
Total inspections: 12
Last inspection: 01/13/2011

Restaurant representatives - add corrected or new information about Village Inn, 1600 E Nine Mile Rd, Pensacola, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Observed soil buildup inside ice bin.
  • Critical. Observed buildup of soiled material on mixer head.
  • Fogging device not maintained/cleaned as required. Portable cart.
  • Equipment and utensils not properly air-dried.
  • Floors not maintained smooth and durable. Grouting worn/missing in high traffic areas.
  • Observed grease accumulated under cooking equipment.
  • Wall not smooth and easily cleanable. Wall tiles cracked/missing.
01/13/2011Complaint FullInspection Completed - No Further Action
  • Critical. Wholesome, sound condition
  • Critical. Original container: properly labeled, date marking
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
  • Critical. Thermometers provided and conspicuously placed
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Foods handled with minimum contact
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
  • Clean clothes, hair restraints
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Non-food contact surfaces designed, constructed, maintained, installed, located
  • Critical. Thermometers, gauges, test kits provided
  • Wiping cloths clean, used properly, stored
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Non-food contact surfaces clean
  • Storage/handling of clean equipment, utensils
  • Storage/handling of clean equipment, utensils
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Outside storage area clean, enclosure properly constructed
  • Critical. Presence of insects/rodents. Animals prohibited
  • Floors properly constructed, clean, drained, coved
  • Critical. Toxic items properly stored
  • Critical. Toxic items labeled and used properly
08/03/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
4/27/2010Routine - FoodCall Back - Complied
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SALAD DRESSINGS AT 50 degrees at salad bar. CB: Salad dressing 47 degrees.
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 50 degrees F at refrigerated drawers below grill.CB: COLD FOOD AT 50 cegrees/steak/ham.
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Olives in RIC (SALAD)CB: cheese/olives at 47 degrees f.
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburger at 54 degrees below grill.
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerated drawers, under grill.CB Ham 48/Steak 50.
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad unit.CB: olives 48/cheese 48.
  • Critical. Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches.
  • Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
  • Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
  • Critical. Violation: 22-17-1 Observed soiled walk-in cooler gaskets.
  • Violation: 42-03-1 Wet mop not hung to dry.
4/8/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at main prep unit.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Blueberries at 48 in main prep table.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken at 48 at main prep table.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 50 degrees in main prep table.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage at 50 dEgrees f in main prep table.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Olives in main prep at 50.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham at 50 degrees F at refrigerated drawers below grill.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hamburger at 54 degrees below grill.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Olives in RIC (SALAD)
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SALAD DRESSINGS AT 50 degrees at salad bar.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Main preparation table.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refrigerated drawers, under grill.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad unit.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches.
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soiled walk-in cooler gaskets.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed soil buildup inside ice bin. Inside door.
  • Critical. Observed buildup of soiled material on mixer head.
  • Critical. Observed buildup of soiled material on shake mixer head.
  • Critical. Observed dish racks stored on floir.
  • Observed build-up of grease on nonfood-contact surface. Between equipmwnt/under.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside of RUC handles.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Forks/dishes.
  • Plumbing system in disrepair. Drain under main prep not draining.
  • Critical. Observed handwash sink used for purposes other than handwashing. Handwash sink had tea destainer stored on sink.
  • Critical. Observed handwash sink used for purposes other than handwashing. Observed utensil stored on HW sink.
  • Critical. Observed handwash sink used for purposes other than handwashing. Ice innhw tub at waitress station.
  • Observed garbage on the ground and/or pad around dumpster.
  • Observed food debris accumulated on kitchen floor. Under RIC/prep table.
  • Critical. Observed toxic item improperly stored. Corrected On Site.
  • Wet mop not hung to dry.
4/5/2010Routine - FoodWarning Issued
  • Critical. Observed food stored on floor.
  • Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Corrected On Site.
  • Observed employee with no beard guard/restraint.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed soiled walk-in cooler gaskets.
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. Drain in dishwash area.
  • Observed residue build-up on nonfood-contact surface. Outside of food tubs.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Observed personal care item stored with food.
12/31/2009Routine - FoodInspection Completed - No Further Action
  • Critical. No conspicuously located thermometer in holding unit.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. Mop sink.
  • Observed residue build-up on nonfood-contact surface. White food containers.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Observed live gnats in kitchen.
10/13/2009Routine - FoodInspection Completed - No Further Action
No report available. 5/22/2009Routine - FoodCall Back - Complied
No report available. 5/21/2009Routine - FoodWarning Issued
No report available. 12/1/2008Routine - FoodInspection Completed - No Further Action
No report available. 7/29/2008Routine - FoodCall Back - Complied
No report available. 7/28/2008Routine - FoodWarning Issued

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