Surestay Studio

7230 Plantation Rd, Pensacola, FL 32504
Other
Last inspected: Mar 4, 2026
90
Score
Low Risk

Across the available record, Surestay Studio has six inspections on file, the first dated 2022. The most recent visit was on Mar 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Recent visits have produced comparable findings, with counts hovering near one violation per visit.

By comparison, the average Pensacola facility scores 95, putting Surestay Studio on the weaker side. There isn't much in the file that would give a customer pause.

6
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Sep 18, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in back of kitchen highest temperature is 79f.
27-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer located in reach-in cooler by dishmachine.
05-09-4
86
Apr 23, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-03-05: Operator has books ordered and going through training with employees when able. Time extended to original callback date. **Time Extended**
53B-02-5
90
Feb 20, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg patties and ham in hot holding unit at 95f for 1 hour.
03B-01-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Minimum temperature achieved 158.2f. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Folded eggs in reach in cooler at 44f for 3 hours. Asked to keep fridge closed. After 20 minutes folded eggs at 43f. **Corrected On-Site**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
58
Nov 30, 2022
Food-Licensing Inspection
No violations found.
100

Frequently Asked Questions

When was Surestay Studio last inspected?

The most recent health inspection at Surestay Studio on file is from Mar 4, 2026. The public record contains six inspections in total.

How does Surestay Studio compare to other restaurants in Pensacola?

Surestay Studio most recently scored 90 out of 100, which is lower than the Pensacola average of 95.

Has Surestay Studio's inspection record improved over time?

Results have been roughly steady. Inspections at Surestay Studio have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Surestay Studio 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 Surestay Studio inspected?

Based on the inspection history on file, Surestay Studio is inspected around two times per year on average.