520 E 23 ST, Panama City, FL 32405
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Partial
Inspection Completed - No Further Action
Basic - Old food stuck to clean dishware/utensils. Plates with leftover food residue stacked with completely clean dishes at warewashing area and cooking line.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Printed and handed to the managers a poster with BIG 6. Corrective Action Taken
Intermediate - Establishment unable to access temperatures from continuous monitoring device.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance behind soda dispenser nozzles in the server area. Manager cleaned it out during inspection. Corrected On-Site
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. HACCP records incomplete. Multiple cooling temperatures missing on multiple days.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in the mop sink.
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head curled up in bottom of mop bucket.
Basic - Worn, torn and/or soiled floors/carpeting. Walk-in freezer floor in disrepair. Stainless steel floor covering coming off the floor by the door.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 47F, cheese slices 46F, cooked rice 57F. Whipped butter 71F.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 47F, rice 57F, cheese slices 46F. Whipped butter 71F. Manager discarded all items during inspection. Corrected On-Site Warning
Basic - Drain cover(s) missing at the mop sink.
Basic - Equipment and utensils not properly air-dried - wet stacked.
Basic - Interior of oven on cook line and back prep line has accumulation of black substance/grease/food debris.
Basic - Nonfood-contact fan guard in walk in cooler surface soiled with dust.
Basic - Stored food not covered. Baked biscuits and brownies not covered. Manager moved biscuits and brownies during inspection. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Presence of insects. Dead insects observed in light shield over employee break room. Light shield cleaned at time of inspection. Corrected On-Site
High Priority - Sink and Surface sanitizer tested with establishments test strips at 1.17/170 DDBSA/Lactic acid. Manager made new solution, tested at 400/1875 Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw on expo make table 46F, per manager Cole slaw placed out on make table approximately 90 minutes prior. Voluntarily discarded at time of inspection.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs on cook line counter, no time mark. Manager put tag with time on eggs at time of inspection. Corrected On-Site
Intermediate - Spray bottle labeled as multi surface cleaner, per manager bottle contains eco lab sink and surface cleaner. Manager labeled bottles correctly at time of inspection. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and speed rack in walk-in cooler soiled.
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning - From follow-up inspection 2024-11-25: Observed dish machine sanitizer, heat, still not working. Manager stated dish machine booster heater needs work according to Hobart technician. They have been called. Time Extended - From follow-up inspection 2024-12-02: Inspector's irreversible thermometer reading 138F at dish surface, establishment's temp strips did not change color digital display shows 67F for final rinse. Manager states machine was repaired and has been reading 187F Time Extended - From follow-up inspection 2024-12-03: Per manager, technician was at establishment yesterday, parts were ordered for machine. Technician will be back out today. Time Extended
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning - From follow-up inspection 2024-11-25: Observed dish machine sanitizer, heat, still not working. Manager stated dish machine booster heater needs work according to Hobart technician. They have been called. Time Extended - From follow-up inspection 2024-12-02: Inspector's irreversible thermometer reading 138F at dish surface, establishment's temp strips did not change color digital display shows 67F for final rinse. Manager states machine was repaired and has been reading 187F Time Extended
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : 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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning - From follow-up inspection 2024-11-25: Observed dish machine sanitizer, heat, still not working. Manager stated dish machine booster heater needs work according to Hobart technician. They have been called. Time Extended
Routine - Food
Warning Issued
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. Irreversible thermometer indicated a maximum temperature of 125F at dish surface. Digital display on machine reading 83F. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter made at approximately 9:30am 60F at 9:45, down to 57F at 11:10. Manager put batter in walk-in for better cooling. Corrective Action Taken
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of current certification for person in charge Ann Merryweather.
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Operator unable to produce records for October and September.
Intermediate - Water pressure lacking at fixtures that require the use of water due to water main break during inspection. Establishment voluntarily closed. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg cooler: liquid egg 51F, Salad station: shredded cheddar 45F, per manager less than 1 hour. Liquid eggs voluntarily discarded, pans added to closed gaps in make table for better cooling of shredded cheese. Corrective Action Taken
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked sausage on cook line, timer broken, no time mark. Manager voluntarily discarded at time of inspection.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake station: pancake made at 6:27, 57F at 9:57 down to 51/53F at 10:45. See stop sale
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake station: pancake made at 6:27, 57F at 9:57 down to 51/53F at 10:45. See stop sale
Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for manager on duty Ann Merriweather.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler soiled.
Basic - Water draining onto floor surface. Thawing ice from ice bath draining onto floor. Manager put pan under dripping water. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up trash from floor, continue working handling utensils, manager discussed with employee, employee washed hands. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plating pancakes and bushing off unwanted food particles with bare hands. Manager discussed with cook. Cook put on gloves for task. Corrected On-Site
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker required at non chemical side of splitter. Manager attached vacuum breaker at time of inspection. Corrected On-Site
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line egg reach in. Manager place ambient thermometer in unit at time of inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under side of mixer. Employee cleaned at time of inspection. Corrected On-Site
Basic - Condensation or other drainage not disposed of according to law. Water leak in ceiling in front of dish room
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vacuum sealer around heat strip. Employee cleaned at time of inspection. Corrected On-Site
Complaint Full
Call Back - Complied
Complaint Full
Warning Issued
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. Tested machine at 121F, machine display show sanitizer temperature at 120. Establishment to use three compartment sink for ware washing until repaired.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad station: roast beef 46F, cut lettuce 45F, baked potatoes 51F, cooked sweet potato 50F, all items in cooler over night per manager. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: roast beef 46F, cut lettuce 45F, baked potatoes 51F, cooked sweet potato 50F, all items in cooler over night per manager. See stop sale. Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sweet potatoes cooling in walk-in 87F down to 81F in 55 mins, in pan with lid on, manager had potatoes transferred to blast chiller, retemped at 55F in less than 2 total hours. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed. Discussed self print licenses with manager. Repeat Violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream utensils in water 125F, manager replaced with 152F water. Corrected On-Site Repeat Violation
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in fry station.
Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain under rethermalizer.
Basic - Stored food not covered. Bucket of ice cream in freezer with no lid, manager voluntarily discarded. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs and then grab a stack of plates. Manager discussed with employee. Employee washed hands and washed stack of plates. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw catfish over raw broccoli in tall 3 door reach in. Manager moved fish to bottom. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed. Provided flyer on self print licenses. Repeat Violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Desert station utensils stored in water 127F. Manager had water dumped and utensils cleaned and refilled utensil pan with hot water 135F. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook retrieved item from floor, continued cooking, no hand wash. Discussed with manager, cook washed hands. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed. Discussed self print licenses with manager.
Basic - Food stored on floor. Cases of potatoes on floor on dry storage. Employee put on shelf. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water on front line at 130. Employee refilled with 155F water. Corrected On-Site
Basic - Water leak in ceiling outside dish room