DirtyFLRestaurant Inspection Data

RC HOSPITALITY SOLUTIONS (TIDEWATER WAVES BAR & GRILL)

Food safety records indicate RC HOSPITALITY SOLUTIONS (TIDEWATER WAVES BAR & GRILL) in PANAMA CITY BEACH has 5 inspections with a 1.7/5 overall rating. Recent inspections indicate some food safety concerns.

16819 FRONT BEACH RD

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/18/2025

Inspection #: Visit ID: 10942154

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At bar and near electrical panel.
  • 16-15-4:Basic - Grease/residue build up on dish racks.
  • 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. Upright 2 door cooler: sausage gravy 49F, per employee item cooling overnight. 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. Upright 2 door cooler: sausage gravy 49F, per employee item cooling overnight. 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. Grill drawers:raw chicken breasts 49F, cooked pepper mix 45F, per employee items in cooler over night, see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers:raw chicken breasts 49F, cooked pepper mix 45F, per employee items in cooler over night, see stop sale.

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10696287

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryers, food debris around make table.
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cook line make table. Employee removed soiled towel during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter and jalapeños. Eggs moved to bottom at time of inspection. Corrected On-Site

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8718879

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table surface. Manager removed and stored on crate on floor. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw burgers 49F and raw chicken 49F at 3:40pm held since 9 am in reach in unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers 49F and raw chicken 49F. Manager threw away. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on soda machine behind nozzles and on ice scoop at ice machine. Manager cleaned both during inspection. Corrected On-Site

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8563576

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and fire suppression pipes with a build up of dust.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Observed gun holster in floor.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over biscuits in reach in cooler. Employee moved eggs to another cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken at 46F held overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 46F. Employee states it has been in cooler overnight.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8340641

  • 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. Mahi cook line reach in cooler.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on the floor next the ice machine.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and season container are not labeled with a common name.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. .
  • 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.