CHANS WINE WORLD/CRAFT BAR
15600 PANAMA CITY BEACH PKY UNIT 180
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen and back door to dining area.
- 36-22-4:Basic - Floor area(s) covered with standing water. Near three compartment sink area.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout cook line and dish area. **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of chest freezer lid rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on exterior of flour bins
- 08B-12-5:Basic - Stored food not covered. Fries on speed rack uncovered. Per chef, fries cooked previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brussel sprout topping made with cooked apples and onions 53F, per manager topping in location above make table for approximately 2 hours. Moved to walk-in cooler at time of inspection. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed serve safe certificate for Max Morrison expired 2-12-25
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of potato material on French fry cutter. **Repeat Violation**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine has a high temperature rinse, no irreversible thermometer or temperature strips available.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Per manager bottle contains sanitizer. Manager labeled bottle at time of inspection. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 3/13/2025 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 10/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
4
Intermediate
6
Basic
6
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in seasoning. Manager removed. **Corrected On-Site**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on wall next to dish rack and over kitchen line. **Repeat Violation**
- 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 tuna in ROP package with no way for air to escape. Manager threw tuna away. **Corrective Action Taken** **Repeat Violation**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from coffee cup in expo area of kitchen. Also left on counter. Employee threw tea out. **Corrected On-Site**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed tiles broken or missing throughout kitchen. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knives stored in between equipment and wall. Employee removed and took to 3 compartment sink to be washed. **Corrective Action Taken**
- 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. Observed 0ppm chlorine on low temp dish machine. Manager primed machine and retested at 100 ppm chlorine. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 47F and burgers 47F. Also had tuna in ROP pack with no way for contained air to release.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 47F and burgers 47F. **Repeat Violation**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed glas cleaner and degreaser stored on rack with bar supplies. Manager moved both bottles. **Corrected On-Site**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed Manager on duty Scott Plumbley's certificate expired in June.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine and soda nozzles at bar with mold like substance.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in prep area with knife and scrubbing pads in it. Also both hand wash sinks at bar used as dump sink. **Repeat Violation**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation is being handles on previous callback as warning.
- 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.
Food safety inspection conducted on 8/22/2024 revealed 16 total violations (4 high priority, 6 intermediate, 6 basic).
Inspection on 8/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).