DirtyFLRestaurant Inspection Data

SALTWATER GRILL

SALTWATER GRILL maintains a 2.7/5 food safety rating based on 5 health department inspections in PANAMA CITY BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

11040 HUTCHISON BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13614445

Follow-up Inspection Required

1 int

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu not marked. Warning - From follow-up inspection 2026-01-16: 58 days remaining on 60-day callback. **Time Extended** - From follow-up inspection 2026-01-20: 54 days remaining on 60-day callback. **Time Extended**

1/16/2026· 1mo ago

Visit ID: 13612720

Follow-up Inspection Required

1 high, 1 int

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: lobster 45F, grit cakes 49F, Cole slaw 52F, feta 52F, Grill: New York strips 47F, grouper 48F, lamb 52F, per manager all items out for less than 1 hour. Items transferred to colder unit during inspection. Cooked shrimp in sushi cooler 48F, per employee item in cooler over night, sees top sale. Warning - From follow-up inspection 2026-01-16: Grill cooler temperatures: grouper 38F, New York Strip 42F, lamb chops 43F. Sushi station: cooked onions 37F. Fry station: lobster 43F, feta cheese 54F, grit cakes 46F, fish dip 44F. Per employee items in cooler approximately 20 minutes. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu not marked. Warning - From follow-up inspection 2026-01-16: 58 days remaining on 60-day callback. **Time Extended**

1/14/2026· 1mo ago

Visit ID: 10937347

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks with out hair restraints. Cooks obtained hair restraints during inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up around gasket area of reach in coolers in sauté and desert stations. Spillage around edges of ice bin at bar.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Imitation crab meat opened 1-3-26, not used by 1-14-26. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi upright: cooked shrimp 48F, per employee item in cooler over night, sees top sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: lobster 45F, grit cakes 49F, Cole slaw 52F, feta 52F, Grill: New York strips 47F, grouper 48F, lamb 52F, per manager all items out for less than 1 hour. Items transferred to colder unit during inspection. Cooked shrimp in sushi cooler 48F, per employee item in cooler over night, sees top sale. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu not marked. Warning
  • 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. Observed expired certificate for Shanique.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in west server station, maximum temp 66F.

5/30/2025· 9mo ago

Visit ID: 10838665

Met Inspection Standards

1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Bin of bread dough stored on floor in walk in cooler.
  • 08B-12-5:Basic - Stored food not covered. Breaded chicken stored in walk in freezer not covered. Crab cakes cooling in walk in cooler not covered.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager is in process of adding asterisks to raw or under cooked items on menu and will reprint menus. **Corrective Action Taken**

4/2/2025· 11mo ago

Visit ID: 8736033

Met Inspection Standards

1 high, 2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine by the office.
  • 36-36-4:Basic - Ceiling tile missing,in the waitress station.
  • 36-24-5:Basic - Hole in or other damage to wall,underneath employee hand sink heading into waitress station close to the bar.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the bar area employee hand sink.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Employee hand sink by the mop sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning,in the drying area.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
  • 41-17-4:Intermediate - Employee soap bottle not labeled located in the bar area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and the oven on the cook line and cutting board on the cook line.