DirtyFLRestaurant Inspection Data

ANGELOS STEAK PIT

With 7 inspections documented, ANGELOS STEAK PIT maintains a 3.5/5 food safety rating in PANAMA CITY BCH. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 7 reports on file

9527 W HWY 98, PANAMA CITY BCH 324074149

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13528247

Met Inspection Standards

3 high, 1 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles, on east and west cook line reach in coolers.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink tested at 0ppm. Bartender made new solution, tested at 100 ppm. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened 4-1-26 not dated by 4-6-26. Bartender put date on milk at time of inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by dish machine.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in seafood room in recharge zone. Repeat Violation

9/23/2025· 6mo ago

Visit ID: 10935872

Met Inspection Standards

1 int, 2 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Build up of residue on shelves in east side grill reach in cooler.
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. Plastic steak markers stored in container with dust/debris. Employee cleaned container at time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in west side grill area hand wash sink. Pan removed during inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher located in seafood kitchen in recharge zone. Repeat Violation

6/4/2025· 10mo ago

Visit ID: 10801615

Met Inspection Standards

1 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On steak pit cook lines.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on reach in cooler gaskets on prep line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue built up inside soda gun nozzle at bar. Manager replaced dirty nozzle with clean nozzle at time of inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in prep room by bathrooms in recharge zone.

3/27/2025· 1y ago

Visit ID: 10801591

Met Inspection Standards
  • N/A:No Violations Were Observed

3/18/2025· 1y ago

Visit ID: 8744723

Follow-up Inspection Required

2 high, 3 int

  • 22-57-6: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. Irreversible thermometer reading 150F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. West dining room upright 1: rib eye 52F, filet mignon 52F, per manager items moved to cooler approximately 1 hour prior. Items iced at time of inspection. Corrected On-Site
  • 02C-03-5: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. Opened milk in walk-in cooler, no date mark. Per manager opened approximately 3 days prior. Marked with date during inspection. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink in East kitchen not working/unable to dispense soap. Batteries changed during inspection. Corrected On-Site

6/3/2024· 1y 10mo ago

Visit ID: 8639723

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in back prep kitchen with mold like substance. Repeat Violation

3/25/2024· 2y ago

Visit ID: 8363148

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice bin in kitchen prep area with mold like substance and one soda nozzle behind bar with build up of food debris.