86 Forks Bar + Table
Last inspected: Sep 29, 2025
100
Score
Inspectors have visited 86 Forks Bar + Table 12 times, with records going back to 2022. On Sep 29, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
The pattern that stands out is “faucet/handle missing at plumbing fixture”, which has been cited two times.
Compared to the broader Pensacola restaurant scene, where the average is 95, this is a stronger showing. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 29, 2025
Routine - Food
No violations found.
100
Sep 25, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD OVER 4HRS- tofu 57F, kimchi 58F, cut cabbage 63F, cooked mushrooms 64F, shrimp 52F. See stop sale. **Warning** - From follow-up inspection 2025-09-25: During callback, observed the following temperatures in reach in cooler: HELD OVER 4HRS - tofu 52F, kimchi 56F, cut cabbage 58F, cooked mushrooms 57F, shrimp 34F. **Time Extended**
03A-02-5
86
Sep 22, 2025
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Feb 10, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD 2 HRS- cut cabbage 47F, kimchi 47F, tuna 45F. Operator began putting ice on items during inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-06: During callback, observed tuna 47F, kimchi 46F, cut cabbage 47F. **Time Extended**
03A-02-5
86
Feb 5, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD 2 HRS- cut cabbage 47F, kimchi 47F, tuna 45F. Operator began putting ice on items during inspection. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Faucet/handle missing at plumbing fixture. Observed broken faucet handles on hand washing sink in dish washing location.
29-09-4
82
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seafood skewers 54F (undetermined time), shrimp 56F (over 24hrs) in reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood skewers 54F (undetermined time), shrimp 56F (over 24hrs) in reach in cooler. See Stop Sale.
03A-02-5
Intermediate - No soap provided at handwash sink in back kitchen and cook line hand washing sink.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in back kitchen and cook line blocked.
31A-09-4
61
Jan 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed slime and mold like substance inside ice machine in kitchen.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Upon inspection observed deep groves on multiple cutting boards in main cook line. **Repeat Violation**
14-09-4
90
Jul 21, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- Drawers- pork belly 47F, raw shrimp 52F, beef sirloin filet 66F, duck filets 67F (11:45-5:00). Cold hold- make bar- ahi tuna 47F, cooked mushroom salad 46F, blue crab in buttermilk 45F, medium boiled eggs 47F, shredded chicken 44F ( 11:45-5:00 ). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Drawers- pork belly 47F, raw shrimp 52F, beef sirloin filet 66F, duck filets 67F (11:45-5:00). Cold hold- make bar- ahi tuna 47F, cooked mushroom salad 46F, blue crab in buttermilk 45F, medium boiled eggs 47F, shredded chicken 44F ( 11:45-5:00 ). **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
03F-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards soiled at make bar. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- blanched fries 69F ( 3:00-7:00 ).
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are heavily soiled with multiple deep grooves on multiple boards.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food contact table next to make bar.
12B-07-4
Basic - Food stored on floor. Oil stored on floor near hand wash sink on cook line. **Repeat Violation**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- 3 compartment sink- lamb leg 68F (3:30-4:51). Employee placed lamb in walk in cooler. **Corrective Action Taken**
06-06-5
Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand was sinks, sides of cook equipment heavily soiled.
23-03-4
Basic - Soiled dry wiping cloth in use and stored hanging from apron on employee.
21-10-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. Cloth on cutting board with ginger and tortillas stored on top of cloth.
21-05-5
30
Mar 9, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Front line hand wash sink used for storage of water container. Sink cleared during the inspection. Discussion conducted with Chef reference proper use of hand wash sinks / accessibility of hand wash sinks **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Line make bar cutting boards grooved and stained
22-02-4
Basic - Faucet/handle missing at plumbing fixture. Rear hand wash sink Cold water side
29-09-4
Basic - Waste line missing at soda gun holster. Front bar second soda gun
29-17-4
74
Oct 12, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
86
Frequently Asked Questions
When was 86 Forks Bar + Table last inspected?
The most recent health inspection at 86 Forks Bar + Table on file is from Sep 29, 2025. The public record contains 12 inspections in total.
What is the most common violation at 86 Forks Bar + Table?
Across the inspection record, “faucet/handle missing at plumbing fixture” has been cited two times, more than any other issue at 86 Forks Bar + Table.
How does 86 Forks Bar + Table compare to other restaurants in Pensacola?
86 Forks Bar + Table most recently scored 100 out of 100, which is higher than the Pensacola average of 95.
Has 86 Forks Bar + Table's inspection record improved over time?
Results have been roughly steady. Inspections at 86 Forks Bar + Table have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 86 Forks Bar + Table means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 86 Forks Bar + Table inspected?
Based on the inspection history on file, 86 Forks Bar + Table is inspected around four times per year on average.
Nearby Restaurants