DirtyFLRestaurant Inspection Data

PANAMA PIZZERIA EAST END

Thomas Drive
Florida, 32408
Bay County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10721156

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Ac duct vent cover missing in kitchen.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling at kitchen entry.
  • 21-05-5:Basic - Cloth used as a food-contact surface under bread and garlic butter in wait station.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board at make bar.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in Parmesan cheese at make bar.
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cutting board at make table.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in pizza kitchen heavier stained/soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8731910

  • 14-11-5:Basic - Equipment in poor repair. Lid on short chest freezer in poor repair.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Slimes substance inside soda gun holster at bar. Manager cleaned holster at time of inspection. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, upright glass door cooler on cookline.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, by expo window on cook line.
  • 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. Ground beef 46F at 3:30, per manager product was cooked at approximately 8:00am. See stop sale.
  • 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. On ice: garlic in oil52F at 4:00pm per manger, oil set out approximately 10:30am. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice: garlic in oil52F at 4:00pm per manger, oil set out approximately 10:30am. See stop sale.

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8458142

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small bowl used as scoop in Parmesan cheese. Cook replaced bowl with scoop with handle. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Chest freezer by mixer, lid broken.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer soiled, dust build up on soufflé cup caddy.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By sauté station.
  • 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 0 ppm. No chlorine connected to machine. Chlorine hooked up to machine at time of inspection tested at 100ppm Corrected On-Site
  • 22-02-4:Intermediate - Dust build up on bowls on cook line over sauté make table. Cook sent items to dish pit for washing. **Corrective Action Taken**

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8388411

  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed cracks in corners of multiple dough pans.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Dirty water inside scoop holster on side of ice machine. Scoop and holster washed at time of inspection. Corrected On-Site
  • 08B-54-4:Basic - Soap dispenser installed over food prep sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pizza counter: pizza sauce 47F, Pizza make table: mozzarella cheese 69F sitting on top of other items. Items out approximately 1 hour per employee. Both items returned to temperature control. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Quaternary sanitizer bucket stored on table by pasta. Sanitizer removed from table at time of inspection. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooling from 12:40, 88F at 1:10, down to 80F at 2:10, improper rate of cooling. Employee took lids off of pans for better cooling. **Corrective Action Taken**
  • 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. 1 dishwasher working, no proof of reporting agreement. Provided blank form to establishment. Employee signed agreement at time of inspection. Corrected On-Site