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 8-14, 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.
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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 8-14 inspections and no violations were found.
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which Bay County restaurants had high priority violations?
Captain Anderson's
5551 N Lagoon Dr., Panama City Beach
Complaint inspection on July 10
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Eight total violations, with five high-priority violations
- High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Grilled grouper final temperature of 140 degrees Fahrenheit, cook returned snapper to grill, cooked to 150 degrees Fahrenheit, **Corrected On-Site**
- 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. Large dishwasher machine maximum temperature reached 157 degrees Fahrenheit at dish surface. **Warning**
- High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over whipped cream and mozzarella cheese. Raw beef stored over butter sauce. All items rearranged appropriately at time of inspection. **Corrected On-Site**
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese at 55 degrees Fahrenheit on counter. Returned to refrigeration at time of inspection. Salad station counter crab meat at 58 degrees Fahrenheit. Returned to cold hold unit at time of inspection. **Corrective Action Taken** **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Bottle of Windex stored over roux. Windex relocated at time of inspection. **Corrected On-Site**
Hammerhead Fred's
8752 Thomas Dr., Panama City Beach
Complaint inspection on July 9
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Six total violations, with one high-priority violation
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on grill area make table at 52 degrees Fahrenheit. Mahi in flat top cooler drawers at 47 degrees Fahrenheit. Manager moved chicken to freezer for rapid cooling and placed ice on mahi. New temperatures: chicken at 41 degrees Fahrenheit, mahi 39 degrees Fahrenheit. **Corrected On-Site**
Ihop #36-173
1101 E. 23rd St., Panama City
Complaint inspection on July 11
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
11 total violations, with three high-priority violations
- High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Five live flying insects in dish room. **Admin Complaint**
- 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. Raw chicken at 47 degrees Fahrenheit, raw burger patties at 44 degrees Fahrenheit, sausage patties at 45 degrees Fahrenheit, sausage links at 44 degrees Fahrenheit, sirloin steak at 50 degrees Fahrenheit, cooked turkey at 47 degrees Fahrenheit, shredded cheese at 47 degrees Fahrenheit. See stop sale.
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 47 degrees Fahrenheit, raw burger patties at 44 degrees Fahrenheit, sausage patties at 45 degrees Fahrenheit, sausage links at 44 degrees Fahrenheit, sirloin steak at 50 degrees Fahrenheit, cooked turkey at 47 degrees Fahrenheit, shredded cheese at 47 degrees Fahrenheit. See stop sale. Server expo area: pan of butter at 46 degrees Fahrenheit, butter packs at 52 degrees Fahrenheit. Pan of butter voluntarily discarded. Butter packs sent to walk-in for chilling. **Warning**
Papa Joe's
Mobile food dispensing vehicle
Routine Inspection on July 11
Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.
Two total violations, with one high-priority violation
- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in steam table at 102 degrees Fahrenheit. Employee returned rice to microwave for reheating, **Corrective Action Taken**
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.
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