DirtyFLRestaurant Inspection Data

DAT CAJUN PLACE

With 7 documented inspections, DAT CAJUN PLACE in PANAMA CITY BEACH has achieved a 2.3/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

Thomas Drive
Florida, 32408
Bay County County

Overall Food Safety Rating

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

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13639794

Met Inspection Standards

4 high, 7 basic

  • 22-16-4:Basic - Bar reach in coolers interiors soiled.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cooking line wearing a watch.
  • 14-11-5:Basic - Equipment in poor repair. Broken gasket in hot holding sham in appetizer station.
  • 14-69-4:Basic - Ice buildup on the floor under the fans in outside walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in expo line in standing water at 69F. Manager took utensil to ware washing area at the time of inspection. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Double sliding doors reach in cooler in bar area, used for chilled glasses.
  • 10-08-5:Basic - Two ice scoop handles in contact with ice at the bar. Manager appropriately stored them at the time of inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over coleslaw and portioned salsa cups in salad station reach in cooler. Manager removed tuna at the 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. Sliced green tomatoes in appetizer station at 47F. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Bread pudding in hot holding sham in appetizer station at 115F. Per manager, item placed in oven for reheating for 3 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced green tomatoes in appetizer station at 47F. Per manager, tomatoes stored overnight. See stop sale. Bloody Mary mix in bar walk in cooler at 46F. Per manager, item in walk in cooler for 20 minutes.
  • 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. Bread pudding in hot holding sham in appetizer station at 115F. Per manager, item placed in oven for reheating for 3 hours. See stop sale.
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Large gas tanks in storage building at the back of the establishment. For reporting purposes only.

11/18/2025· 4mo ago

Visit ID: 10903351

Met Inspection Standards

2 high, 4 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Bags of crawfish seasoning on floor in storage building.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. Crawfish salad in walk-in cooler from 11-6 not used by 11-18. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk iced on fry station counter 46F, per manager buttermilk out approximately 1 hour. Ice water added to ice bath, corrected to 41F. Boudin balls on app station counter 62F, per manager item placed on counter approximately 2 hours prior. All Boudin heated and placed in hot holding during inspection. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for pre-shucked oysters being marked for the day the oysters were shucked.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No certification provided for Okeito
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer behind bar unlabeled. Employee labeled bottle at time of inspection. Corrected On-Site

6/2/2025· 10mo ago

Visit ID: 8847276

Met Inspection Standards

4 basic

  • 08B-38-4:Basic - Food stored on floor. Bins of red beans cooling and French fries stored on floor in walk in freezer. Manager placed red beans on shelf. **Corrective Action Taken** Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at oyster bar. Manager placed a sign at sink. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use at breader station under flour and milk bath.
  • 08B-12-5:Basic - Stored food not covered. Multiple pans of sauce and reaped beans stored in walk in cooler and freezer not covered. Repeat Violation

8/2/2024· 1y 8mo ago

Visit ID: 8847183

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

8/1/2024· 1y 8mo ago

Visit ID: 8721157

Follow-up Inspection Required

4 high, 2 int, 1 basic

  • 24-06-4:Basic - Clean glass stored on dusty side of oyster bar ice machine. Manager cleaned glasses and ice machine at time of inspection. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crawfish étouffée 52F, cooling over night. See stop sale.
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crawfish étouffée 52F, cooling over night. See stop sale.
  • 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. Dish surface temp 152F, manager connected chlorine and primed machine, tested at 100ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw shucked oysters 55F, Fry station 1 door reach in: buttermilk 50F, pork shoulders 52F, per manager all items less than. 1 hour. Placed items in different cooler at time of inspection **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on under side of slicer blade guard. Employee cleaned at time of inspection. Corrected On-Site
  • 16-06-4:Intermediate - No cleaning agent provided at dish machine at bar. Manager connected detergent to machine and primed detergent. Corrected On-Site

11/30/2023· 2y 4mo ago

Visit ID: 8561228

Met Inspection Standards

1 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed pickles and wings on floor of walk in cooler and shrimp on floor of walk in freezer. Manager put all items in both coolers on shelves. Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks with food contact side upright. Manager had employee put handles up and run back through dish machine. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed sauces in walk in cooler and beans in hot well not covered. Manager had employee cover everything. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spaghetti noodles at 90F. Manager stated only out for 3 hours and put spaghetti back in walk in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle holders behind bar and ice machines in back of restraint with mold like substance inside. Manager had employees clean holders and ice machines. **Corrective Action Taken**

8/1/2023· 2y 8mo ago

Visit ID: 8343216

Met Inspection Standards

2 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish rack over clean squeeze bottles. Drink removed at time of inspection. Corrected On-Site
  • 10-13-5:Basic - In-use ice paddle for ice machine located outside not stored in a protected manner between uses. Items brought inside and washed and relocated. Corrected On-Site
  • 36-10-4:Basic - Soiled floors/carpeting. Debris on floor in front of bar dishwasher.
  • 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. Boiled shrimp in app station 55F, per manager over night. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright oyster station cooler: shredded cheddar 44F, moved to freezer at time of inspection for rapid cooling. Retemped at 40F. Boiled shrimp in app station 55F, per manager over night. See stop sale.