South Market
Last inspected: Oct 29, 2025
82
Score
Going back to 2022, South Market has 10 inspections in the public record. The latest inspection on file is from Oct 29, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
Looking across the full record, “clam/mussel/oyster tags not marked” is the recurring theme, flagged three times.
Restaurants in Pensacola average 95, so South Market trails the local norm. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 29, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
82
Jul 16, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Oct 16, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Test strip reading 0ppm. Ecolab was called and serviced dishmachine. Reading 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sink have items stored in them. Operator removed items during inspection. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in ware washing area soiled with mold-like substance.
36-34-5
Basic - Hole in or other damage to wall. Hole in wall under prep sink and wall across from walk-in meat cooler.
36-24-5
Basic - Water leaking from pipe and/or faucet/handle. Observed water leak at connector at mop sink chemical dispenser. Repaired during inspection. **Corrected On-Site**
29-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in kitchen in disrepair.
36-32-5
58
Jul 16, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 3, 2024
Complaint Full
No violations found.
100
Apr 2, 2024
Complaint Full
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 85f, held less than 4hrs. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reheat for more than 2hrs: cheese sauce 102f, grits 107f,
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links 57f, butter 55f, corn 63f, tomatoes 59f, Cole Slaw 57f, chicken 63f, beef patties 61f, meat loaf 66f all items held less than 4hrs. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheat for more than 2hrs: cheese sauce 102f, grits 107f. **Warning**
03E-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside upright reach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple handwashing stations throughout kitchen.
31B-04-4
Basic - Plumbing system in disrepair. Dish sink at bar next to establishment entrance/exit.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at bar next to kitchen entrance.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. At bar.
29-49-6
Basic - Water draining onto floor surface. Underneath dish sink at bar. Bar located near the entrance/exit of establishment.
29-03-4
Basic - Working containers of food removed from original container not identified by common name. White bins in back storage area in kitchen
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. Upright reach in cooler gaskets in kitchen.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in freezer.
08B-47-4
19
Aug 9, 2023
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Ceiling tile missing. Multiple ceiling tiles in back kitchen. Operator put up new tiles during inspection **Corrected On-Site**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Many ceiling tiles in kitchen missing
36-32-5
Basic - In-use wet wiping cloth/towel used under cutting board. Towels under cutting board on make line
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar and male rest room missing hand wash sign
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish pit area in back kitchen.
36-27-5
58
Mar 30, 2023
Complaint Partial
No violations found.
100
Nov 30, 2022
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection observed chlorine sanitizer test strips at 0ppm. Operator and inspector used chlorine sanitizer test strips multiple times. Operator contacted repair person and repairs made. Chlorine test 100ppm. **Corrective Action Taken**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. Upon inspection observed 1 live roach on floor by entry under hand washing sink. Operator exterminated roach and cleaned/sanitized area. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright reach in cooler-waffle batter 50f/Grill drawer reach in cooler- hamburger patties 44f, meatloaf 44/49f, steak 45-48f, prime rib 44f/prep line- Swiss cheese 48f cheese 50f. Operator removed food items of concern and placed in colder holding unit. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Upon inspection observed chemical bottle unlabeled stored on bottom shelf next to cooking oil bottle on bottle shelf cook line. Operator removed chemical bottle during inspection. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink upon entry of kitchen with glass rack stored in front and pots and pans stored in front of hand washing sink in ware washing area. Operator removed items blocking access during inspection. **Corrected On-Site**
31A-09-4
Basic - Duct tape used to repair nonfood-contact surface. Upon inspection observed reach in cooler left side of wait station with duct tape on handle.
14-71-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small metal bowl resting in potatoes under reach in cooler in cook line area. Operator removed small bowl during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Upon inspection observed water damage and leaking water in dry storage. No water observed leaking on food/food contact surfaces.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed jacket on cook line and music speakers on cook line. Operator removed jacket and speakers during inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Upon inspection observed employees in kitchen without beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed drinking glasses in wait station with moisture in between and stacked pans with moisture in between on clean equipment rack across from ware washing area.
24-08-4
Basic - Hole in or other damage to wall. Upon inspection observed wall in disrepair under prep table in prep area of kitchen.
36-24-5
27
Nov 3, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter 65f less than 4hrs
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk inside walk in cooler.
02C-03-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
74
Frequently Asked Questions
When was South Market last inspected?
The most recent health inspection at South Market on file is from Oct 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at South Market?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at South Market.
How does South Market compare to other restaurants in Pensacola?
South Market most recently scored 82 out of 100, which is lower than the Pensacola average of 95.
Has South Market's inspection record improved over time?
Yes. Recent inspections at South Market have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at South Market 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 South Market inspected?
Based on the inspection history on file, South Market is inspected around three times per year on average.
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