DirtyFLRestaurant Inspection Data

MIKE'S CAFE AND OYSTER BAR

Food safety records indicate MIKE'S CAFE AND OYSTER BAR in PANAMA CITY BCH has 7 inspections with a 2.3/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 days ago · 7 reports on file

17554 Front Beach Road
Florida, 32413
Whisper Dunes
Bay County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

4/14/2026· 2d ago

Visit ID: 13561756

Met Inspection Standards

3 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Secured during inspection. Corrected On-Site Repeat Violation
  • 21-16-4:Basic - Clean linens stored in improper location. Bags of linens stored outside. Linens moved inside during inspection. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Oyster station cooler has sections missing from interior lining. Repeat Violation
  • 01B-02-5: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. Oyster cooler: feta 50F, per employee feta in cooler overnight. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steamer station: casserole cream sauce 122F at 3:38pm per employee reheating since 1pm. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster cooler: feta 50F, per employee feta in cooler overnight. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steamer station: casserole cream sauce 122F at 3:38pm per employee reheating since 1pm. See stop sale.
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Inside storage room under office. Moved outside during inspection. Corrected On-Site

10/28/2025· 5mo ago

Visit ID: 10939590

Met Inspection Standards

1 high, 1 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in dry storage area.
  • 36-17-5:Basic - Flooring in disrepair in outside walk-in cooler, metal detached/coming up. Repeat Violation
  • 14-69-4:Basic - Ice buildup in seafood walk-in freezer. Repeat Violation
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair. Oyster station reach in cooler has sections missing from interior metal lining.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Rockefeller mix in walk-in cooler dated 10-20, not used by 10-28. See stop sale.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in bottle in grill area not labeled. Per manager bottle contains glass cleaner. Bottle labeled during inspection. Corrected On-Site

4/17/2025· 12mo ago

Visit ID: 8997661

Met Inspection Standards

1 high, 3 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine soiled at bottom chute .
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cold hold- upright- ROP mahi 38F, ROP red fish 41F thawed in sealed bag. See stop sale. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at make bar.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in walk in beer cooler under milk.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor in disrepair in walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Frog legs stored on floor in walk in freezer. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in some cold holding units.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees next to prep table and tortilla chips.
  • 21-30-4:Basic - Wiping cloth used for food spills also used for other purposes. Wet cloth stored under lettuce bin in reach in cooler on bottom.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cold hold- upright- ROP mahi 38F, ROP red fish 41F thawed in sealed package.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided test strips to establishment. Corrected On-Site
  • 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.

11/15/2024· 1y 5mo ago

Visit ID: 10721009

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

10/7/2024· 1y 6mo ago

Visit ID: 8790044

Follow-up Inspection Required

5 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler in oyster bar area with build up of dust on ceiling next to vents.
  • 08B-56-4:High Priority - Bottles stored in ice used for drinks. Observed 4 bottles of mixers at bar stored in ice used for drinks. Bartender removed bottles, melted ice and restocked. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed gumbo 52F in walk in cooler. Manager states made yesterday and held overnight. Manager also threw product away.
  • 01B-36-5: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. See stop sale. Observed gumbo 52F in walk in cooler. Manager states made yesterday and held overnight. Manager also threw product away.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 1, 2024. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over salad dressing in walk in cooler outside and raw shrimp stored over bread in reach in cooler in steam area. Employees moved all raw products to bottom shelf. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags dated with wrong dates.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container of spoons in hand wash sink next to dish area. Manager removed.

1/22/2024· 2y 2mo ago

Visit ID: 8351823

Met Inspection Standards

1 high, 1 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over crab cake mix in reach in drawer cooler. Employee put crab cakes in top drawer. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

7/12/2023· 2y 9mo ago

Visit ID: 8443006

Met Inspection Standards

2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense frozen vegetables. Manager removed bowl. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper still in ROP packaging without opening in walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed 3 cases of shrimp stored on floor in walk in freezer. Manager had employee put cases on shelves. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between pans and cutting board on open top refrigerator. Employee removed knife and put in dish are. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed convection oven with build up of food debris.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.