DirtyFLRestaurant Inspection Data

JIMMY BUFFETT'S MARGARITAVILLE

Food safety records indicate JIMMY BUFFETT'S MARGARITAVILLE in PANAMA CITY BEACH has 10 inspections with a 3.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

16230 Front Beach Road
Florida, 32413
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 10 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13597448

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

12/16/2025· 2mo ago

Visit ID: 13596428

Follow-up Inspection Required

1 int

  • 27-16-4:Intermediate - - From initial inspection : Intermediate - No hot water. Temperature of 62F achieved. Manager states water heater will be installed tomorrow. Warning - From follow-up inspection 2025-12-16: Water heater being installed at time of callback. **Time Extended**

12/15/2025· 2mo ago

Visit ID: 13594988

Follow-up Inspection Required

3 int, 1 basic

  • 36-17-5:Basic - Floor tiles in disrepair in dish pit. Many loose tiles with trapped water underneath. Ceiling tile missing in dry storage.
  • 27-16-4:Intermediate - No hot water. Temperature of 62F achieved. Manager states water heater will be installed tomorrow. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by walk-in cooler. Restocked at time of inspection. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink by walkin cooler not working/unable to dispense soap. Fixed and working properly at time of inspection. Corrected On-Site

7/8/2025· 8mo ago

Visit ID: 10921415

Met Inspection Standards

4 high, 3 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles in upstairs men's room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed racks in walk-in cooler.
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment; dry storage.
  • 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. Bar dish washer tested at 10ppm. Chlorine and detergent lines were switched. Manager corrected lines during inspection and primed machine. Tested at 100ppm 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. Broiler station: Swiss cheese 61F, per manager unknown amount of time. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broiler station: Swiss cheese 61F, per manager unknown amount of time. See stop sale. Grill drawer: burger 52F, establishment has documentation that burgers were 35F approximately 2 hours prior. Burgers moved to walk-in cooler for cooling. **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink and in dish pit.

5/6/2025· 10mo ago

Visit ID: 10824630

Met Inspection Standards

2 high

  • 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. Cilantro butter 49F, shredded lettuce 49F, items on station since approximately 9am. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cilantro butter 49F, shredded lettuce 49F, items on station since approximately 9am. See stop sale.

4/9/2025· 11mo ago

Visit ID: 8768754

Met Inspection Standards

2 high, 2 int, 4 basic

  • 36-36-4:Basic - Ceiling tile missing in dry storage area. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Manager stated cutting boards are in order. **Corrective Action Taken**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in walk in freezer.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid and Thawed under no cold running water. Thawing- ribs 59F (3:09-4:09). Cook place ribs on and under ice. **Corrective Action Taken**
  • 03C-06-5:High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Cooking- ground beef burger 131F. Re cook- ( med well ) 157F. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Drawer- raw mahi 51F, raw shrimp 49F, raw salmon 47F ( 1:00-3:45). Chef placed ice on food. Recheck mahi 43F, shrimp 41F, salmon 39F. Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Fruit and vegetable wash hose drains into hand wash sink. Manager moved hose over to the prep sink area. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooking- ground beef burger 131F. Re cook- ( med well ) 157F. Cook used thermometer to check temp after inspector checked cook temp on first cook. Corrected On-Site

9/23/2024· 1y 5mo ago

Visit ID: 8895739

Met Inspection Standards

2 int, 1 basic

  • 36-36-4:Basic - Ceiling tile missing.two missing ceiling tiles in dry storage area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bar gun and two dish racks with mold like substance. Manager had dishwasher throw racks away and had bartender clean soda gun. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server area. Manager had employee stock paper towels. Corrected On-Site

2/8/2024· 2y 1mo ago

Visit ID: 8370543

Met Inspection Standards

1 int, 1 basic

  • 08B-12-5:Basic - Stored food not covered. Observed chili and black beans not covered in hot hold unit. Manager covered all food in hot hold unit. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

10/31/2023· 2y 4mo ago

Visit ID: 8538123

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

10/27/2023· 2y 4mo ago

Visit ID: 8521678

Follow-up Inspection Required

1 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above prep area with food and dust debris.
  • 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 salmon in ROP packaging thawed with no slit in package to let air out. Manager took fish to prep person who immediately put slit in salmon packs. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed two cambros stacked that were still wet. Manager separated the cambros to dry properly. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen side area. One landed on cutting board and manager immediately took to dish area to be cleaned and sanitized. Warning