DirtyFLRestaurant Inspection Data

HUNT & GATHER RAW BAR

HUNT & GATHER RAW BAR maintains a 3.9/5 food safety rating based on 7 health department inspections in PANAMA CITY BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

Front Beach Road
Florida, 32407
Bay County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 7 health inspection reports

All Inspection Reports

4/2/2026· 2w ago

Visit ID: 13550538

Met Inspection Standards

3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of bar cooler and gasket area of bar cooler soiled. Walk-in cooler shelves soiled.
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw egg white used in some liquor drinks, not disclosed as raw. Operator printed new menus with items marked. Corrected On-Site
  • 16-06-4:Intermediate - No detergent in bar dish machine. New detergent connected to machine at time of inspection. 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.

10/15/2025· 6mo ago

Visit ID: 10955773

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at oyster bar. Employees began cleaning bin at time of inspection. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at oyster station tested at 0 ppm. Operator made new solution, tested at 200ppm quat. Corrected On-Site

5/2/2025· 11mo ago

Visit ID: 10713190

Met Inspection Standards

2 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over cabbage slaw in reach in. Employe moved oysters to bottom.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Bolonasie in walk-in cooler date marked 4-22-25, see stop sale.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags being marked for day shucked. Discussed with operator.

11/5/2024· 1y 5mo ago

Visit ID: 8781575

Met Inspection Standards

1 int, 1 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives and spatula stored between pan and shelf. Owner moved utensils to dish area. Corrected On-Site
  • 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. Observed new cook without employee illness form. Owner had employee sign during inspection. Corrected On-Site

2/13/2024· 2y 2mo ago

Visit ID: 8555797

Met Inspection Standards

2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one cook with no hair restraint. Manager gave cook hat. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth at bar not in solution. Employee added bucket and put wash cloth in it. Corrected On-Site

1/16/2024· 2y 3mo ago

Visit ID: 8555568

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

11/17/2023· 2y 5mo ago

Visit ID: 8390552

Follow-up Inspection Required

2 int

  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked lamb vacuum sealed on site. Establishment requires a HACCP plan and variance. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Restocked at time of inspection. Corrected On-Site