DirtyFLRestaurant Inspection Data

BOARDWALK BEACH HOTEL AND CONVENTION CENTER

Health inspection records show BOARDWALK BEACH HOTEL AND CONVENTION CENTER in PANAMA CITY BEACH has 7 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 6 months ago · 7 reports on file

9400 South Thomas Drive
Florida, 32408
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

9/3/2025· 6mo ago

Visit ID: 13477269

Met Inspection Standards

1 int, 3 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of produce stored on the floor in walk in cooler 1. Operator placed boxes of produce on shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in front freezer.
  • 08B-12-5:Basic - Stored food not covered. Observed open bag of uncooked macaroni on top of oven. Operator discarded bag of macaroni. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced tomatoes in reach in cooler not labeled. Per operator tomatoes were cut yesterday morning. Operator placed label with date and identification on container. Corrected On-Site

4/25/2025· 10mo ago

Visit ID: 10825703

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

4/23/2025· 10mo ago

Visit ID: 9001847

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine/bin located in kitchen area and front counter.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered trash cans in women's bathroom.
  • 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. Cheese Sauce dated 4-12-25, Chili Sauce dated 3-19-25. See stop sale.
  • 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. Reach in cooler milk 49F, hotdog 49F, Sausage 54F, Burger patties 52F, Cooked eggs 52F, Sliced Turkey 53F, Roast Beef 50F, Ham 54F, Cooked chicken breast 52F, sliced tomatoes 48F, mozzarella cheese 49F, Swiss cheese 52F. Per person in charge items in cooler overnight. See stop sale.
  • 01B-24-5:High Priority - Stop sale issued on ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheese Sauce dated 4-12-25, Chili Sauce dated 3-19-25
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler milk 49F, hotdog 49F, Sausage 54F, Burger patties 52F, Cooked eggs 52F, Sliced Turkey 53F, Roast Beef 50F, Ham 54F, Cooked chicken breast 52F, sliced tomatoes 48F, mozzarella cheese 49F, Swiss cheese 52F. Per person in charge items in cooler overnight. See stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pot with water in grill area hand wash sink.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 73F at front counter and kitchen. Hot turned on at time of inspection, temperature of 100F, at front counter and 106F, in kitchen. Corrected On-Site

10/11/2024· 1y 5mo ago

Visit ID: 8784160

Met Inspection Standards

1 high, 2 basic

  • 10-12-5:Basic - Dirty water at bottom of ice scoop holster. Manager sent scoop and holster to dish pit for washing. **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under ice machines.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside on hot water faucet in covered walkway.
  • 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. Manager placed tank outside. Corrected On-Site

3/21/2024· 1y 11mo ago

Visit ID: 8470433

Met Inspection Standards

1 high

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Machine primed and tested at 50ppm. Corrected On-Site

8/15/2023· 2y 7mo ago

Visit ID: 8470030

Met Inspection Standards

2 high

  • 01B-02-5:High Priority - - From initial inspection : 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. Cookline make table cooler: ham 54F, sliced American cheese 55F, sliced Swiss 55F, Turkey 54F, cut tomatoes 51F, roast beef 52F, shredded cabbage 55F, All items on unit over night per manager. See stop sale - From follow-up inspection 2023-08-15: Sliced cheese 51F, over night per manager. All other foods held in walk-in. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table cooler: ham 54F, sliced American cheese 55F, sliced Swiss 55F, Turkey 54F, cut tomatoes 51F, roast beef 52F, shredded cabbage 55F, All items on unit over night per manager. See stop sale Warning - From follow-up inspection 2023-08-15: Sliced cheese 51F, over night per manager. Cooler placed out of service All other foods held in walk-in. **Time Extended**

8/11/2023· 2y 7mo ago

Visit ID: 8382600

Follow-up Inspection Required

2 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior doors to bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance growing on speed rack. Speed rack removed at time of inspection and cleaned. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Burgers in walk-in freezer. Covered at time of inspection. Corrected On-Site
  • 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. Cookline make table cooler: ham 54F, sliced American cheese 55F, sliced Swiss 55F, Turkey 54F, cut tomatoes 51F, roast beef 52F, shredded cabbage 55F, All items on unit over night per manager. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table cooler: ham 54F, sliced American cheese 55F, sliced Swiss 55F, Turkey 54F, cut tomatoes 51F, roast beef 52F, shredded cabbage 55F, All items on unit over night per manager. See stop sale Warning