DirtyFLRestaurant Inspection Data

C LEVEL GRILL

Health inspection records show C LEVEL GRILL in PANAMA CITY BEACH has 6 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 6 reports on file

8014 FRONT BEACH RD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13549316

Met Inspection Standards

1 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Exposed insulation on underside of fry station make table lid, held together with duct tape.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door to prep room. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Open case of okra in walk-in freezer. Employee closed case during inspection. Corrected On-Site
  • 36-10-4:Basic - Worn floors in kitchen.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Maximum temperature 76F at prep room hand wash sink. Repeat Violation

10/14/2025· 6mo ago

Visit ID: 10959243

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Broken knob on inside of walk-in freezer door.
  • 35B-01-4:Basic - Exterior door to kitchen has a gap at the threshold.
  • 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 0ppm. Sanitizer connected to machine during inspection. Machine primed, tested at 100ppm chlorine. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cheese stored in plastic thank you bag.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water from prep room hand wash sink. 80F maximum temperature from cold side.

5/8/2025· 11mo ago

Visit ID: 10747823

Met Inspection Standards

1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Removed during inspection. Corrected On-Site
  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at bar. Soap provided at time of inspection. Corrected On-Site

12/19/2024· 1y 3mo ago

Visit ID: 8791239

Met Inspection Standards

2 high, 1 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glasses stacked while still wet.
  • 08B-38-4:Basic - Food stored on floor. Observed cut potatoes stored on floor in prep room. Employee put on shelf. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature. Tuna dip at 46F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna dip at 46F held overnight. Kitchen manager threw away. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled white spray bottle. Employee labeled during inspection. Corrected On-Site

1/26/2024· 2y 2mo ago

Visit ID: 8511078

Met Inspection Standards

2 high, 2 int

  • 09-01-4: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 bare hand contact with burger dressing. Employee threw away food , washed hands and put on gloves. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a pan of raw chicken stored over pork. Manager moved chicken to bottom shelf. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap at sink in prep area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with no label. Manager labeled during inspection. Corrected On-Site

9/27/2023· 2y 6mo ago

Visit ID: 8389816

Met Inspection Standards

1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cups and styrofoam bowls in sauce, salad dressings and seasonings. Employee removed bowls. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coat and purse on top of food on dry storage shelf. Manager moved all items. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed tarter sauce, cocktail sauce and shrimp on floor in walk in cooler. Manager put items on shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris. Manager took can opener to dish washer. **Corrective Action Taken**