You can use the database to search by county or by restaurant name.
Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.
For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Bay County restaurant inspections site.
Here’s the breakdown for recent health inspections in Bay County for the week of July 29 to Aug. 4, 2024. Please note that some more recent, follow-up inspections may not be included here.
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
For full restaurant inspection details, visit our Bay County restaurant inspection site.
Which Bay County restaurants got perfect scores on their health inspections?
These restaurants met all standards during their July 29 to Aug. 4 inspections and no violations were found.
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Angels BBQ & Catering Of Pc, 6034-B E. Highway 98, Panama City
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Cava Mezze Grill, 15620 Panama City Beach Pkwy., Panama City Beach
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Chick Fil A, 11428 Panama City Beach Pkwy., Panama City Beach**
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Chili’s Grill and Bar, 845 E. 23rd St., Panama City**
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Dat Cajun Place, 2705 Thomas Dr., Panama City Beach**
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Domino’s Pizza #3865, 272 S. Arnold Rd., Panama City Beach
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Next Step Computers, 6807 E. Hwy. 22, Panama City
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O’Charley’s #317, 311 E. 23rd St., Panama City**
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Peppers Mexican Grill and Cantina, 2061 Martin Luther King Jr. Blvd, Panama City**
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Sandpiper Beacon Beach Resort’s Coconuts, 17458 Front Beach Rd., Panama City Beach**
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Soo Trucking Delicious, Mobile food dispensing vehicle
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Stingrays , 7205 Thomas Dr., Panama City Beach**
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Taco Bell, 17120 Panama City Beach Pkwy., Panama City Beach
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Taylor’s Breakfast and Lunch, 1114 Thomas Dr., Panama City**
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which Bay County restaurants had high-priority violations?
4031 Thomas Dr., Panama City Beach
Routine inspection on Aug. 1
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Three total violations, with one high-priority violation
1110 Beck Ave., Panama City
Routine inspection on Aug. 2
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Six total violations, with three high-priority violations
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High Priority – Employee washed hands with no soap. Observed oyster shucker wash hands with no soap. Discussed with employee, employee washed hands with soap. **Corrected On-Site**
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High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual ware washing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Employee made new solution, retested at 300ppm quaternary. **Corrected On-Site**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On stove: heavy cream 69 degrees Fahrenheit, imperial cream sauce 70 degrees Fahrenheit, per manager out less than two hours. Oven to freezer for rapid chilling at time of inspection. Heavy cream down to 56 degrees Fahrenheit, imperial 52 degrees Fahrenheit, in 39 minutes **Corrective Action Taken** **Repeat Violation**
11428 Panama City Beach Pkwy., Panama City Beach
Routine inspection on July 29
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Six total violations, with two high-priority violations
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High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live small flying insect insects in kitchen area by dishwasher area and one dining room area. **Warning**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold holding cut lettuce 49 degrees Fahrenheit, mixed cheese 44 degrees Fahrenheit, American cheese 45 degrees Fahrenheit **Warning**
8525 Thomas Dr., Panama City Beach
Routine inspection on July 30
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Nine total violations, with two high-priority violations
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High Priority – Displayed food not properly protected from contamination. No sneeze guard for toppings at front counter by register. **Warning**
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High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash ice cream scoop in hand wash sink. No sanitizer step. Discussed with employee, employee washed, rinsed, and sanitized scoops in three compartment sink. **Corrected On-Site**
2705 Thomas Dr., Panama City Beach
Routine inspection on Aug. 1
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Seven total violations, with four high-priority violations
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High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Crawfish étouffée 52 degrees Fahrenheit, cooling over night. See stop sale.
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High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Crawfish étouffée 52 degrees Fahrenheit, cooling over night. See stop sale.
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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 160 degrees Fahrenheit. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired. Dish surface temp 152 degrees Fahrenheit, manager connected chlorine and primed machine, tested at 100ppm. **Corrected On-Site**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw shucked oysters 55 degrees Fahrenheit, fry station one door reach in: buttermilk 50 degrees Fahrenheit, pork shoulders 52 degrees Fahrenheit, per manager all items less than one hour. Placed items in different cooler at time of inspection **Corrective Action Taken** **Warning**
9860 S. Thomas Dr. Retail #8, Panama City Beach
Routine inspection on July 30
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Four total violations, with one high-priority violation
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High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over liquid egg, chopped onions and mushrooms in cook line cooler. Eggs move to bottom of cooler at time of inspection. **Corrected On-Site**
9 Harrison Ave., Panama City
Routine inspection on Aug. 1
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Eight total violations, with one high-priority violation
4100 U.S. 98, Panama City
Routine inspection on Aug. 2
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Four total violations, with two high-priority violations
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High Priority – Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Tested at 0ppm. **Warning**
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High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over corn in reach in cooler. Employee moved eggs to bottom. **Corrected On-Site**
311 E. 23rd St., Panama City
Complaint inspection on July 30
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
10 total violations, with two high-priority violations
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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: blue cheese crumbles 48 degrees Fahrenheit, sliced pepper jack cheese 49 degrees Fahrenheit, per manager items in cooler over night. See stop sale.
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: blue cheese crumbles 48 degrees Fahrenheit, sliced pepper jack cheese 49 degrees Fahrenheit, per manager items in cooler over night. See stop sale. In fry station drawers: raw chicken tenders 45 degrees Fahrenheit, raw catfish 41 degrees Fahrenheit, per manager less than four hours, sent to freezer at time of inspection. New temps after 30 minutes: chicken 36 degrees Fahrenheit, fish 40 degrees Fahrenheit, **Warning**
17458 Front Beach Rd., Panama City Beach
Complaint inspection on July 30
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
One total violation, with one high-priority violation
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High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler – Ambient shell eggs 44-45 degrees Fahrenheit, sliced cheese 46-45 degrees Fahrenheit, butter 45 degrees Fahrenheit, shredded cheese 45-46 degrees Fahrenheit ( Per manager less than four hrs. ) Produce and beer delivery to walk in cooler during the inspection. Manager advised to monitor walk in cooler temperatures closely to ensure that TCS foods are cold held at or below 41 degrees Fahrenheit **Warning** – From follow-up inspection July 3: Eggs shelled ambient 45 degrees Fahrenheit and butter 50 degrees Fahrenheit. No cheese in cooler at this time. Employee moved product inside to reach in cooler. **Time Extended**
7205 Thomas Dr. E103, Panama City Beach
Routine inspection on July 29
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Six total violations, with three high-priority violations
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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low reach in cooler by door way: shredded lettuce 52 degrees Fahrenheit, per employee lettuce in cooler over night, see stop sale. Low reach in two: hot dogs 57 degrees Fahrenheit, sliced cheddar 55 degrees Fahrenheit, sliced provolone 54 degrees Fahrenheit, Swiss cheese 52 degrees Fahrenheit, per employee sliced cheeses on make table over night, see stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within two hours. Reheated Chili 126 degrees Fahrenheit, reheated refried beans 120 degrees Fahrenheit, reheated ground beef 125 degrees Fahrenheit, and reheated pulled pork 121 degrees Fahrenheit; per employee items reheating since 9 a.m., not 165 degrees Fahrenheit, at 12:00. See stop sale
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low reach in cooler by door way: shredded lettuce 52 degrees Fahrenheit, per employee lettuce in cooler over night, see stop sale. shredded cheese 46 degrees Fahrenheit, per employee less than three hours, moved to colder unit at time of inspection. Low reach in two: hot dogs 57 degrees Fahrenheit, sliced cheddar 55 degrees Fahrenheit, sliced provolone 54 degrees Fahrenheit, Swiss cheese 52 degrees Fahrenheit, per employee sliced cheeses on make table over night, see stop sale. ham 52 degrees Fahrenheit, turkey 53 degrees Fahrenheit, per employee ham and turkey on make table less than three hours, moved to colder unit at time of inspection. **Warning**
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High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within two hours. Reheated Chili 126 degrees Fahrenheit, reheated refried beans 120 degrees Fahrenheit, reheated ground beef 125 degrees Fahrenheit, and reheated pulled pork 121 degrees Fahrenheit; per employee items reheating since 9 a.m., not 165 degrees Fahrenheit, at 12:00. See stop sale **Warning**
1114 Thomas Dr., Panama City
Routine inspection on Aug. 1
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Four total violations, with one high-priority violation
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Desert station: sour cream 52 degrees Fahrenheit, cinnamon butter 50 degrees Fahrenheit, diced tomatoes 47 degrees Fahrenheit, feta 48 degrees Fahrenheit, cooked chicken 47 degrees Fahrenheit. Per manager items in cooler less than four hours, voluntarily discarded at time of inspection. **Warning**
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: “Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.”
An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
This article originally appeared on The News Herald: Panama City area restaurant, food truck inspections July 29 to Aug. 4
Source Agencies
