DirtyFLRestaurant Inspection Data

THE BREAK ROOM

THE BREAK ROOM in PANAMA CITY BEACH has 5 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 5 reports on file

2727 Joan Avenue
Florida, 32408
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

10/29/2025· 4mo ago

Visit ID: 10924794

Met Inspection Standards

1 high, 3 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in dirty pan on top of ice machine. Employee cleaned scoop and placed in clean pan. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty/dirty pan for ice scoop.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind building.

6/12/2025· 9mo ago

Visit ID: 8870216

Met Inspection Standards

1 int, 1 basic

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky fly tape over prep table. Owner removed Sticky fly tape. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed empty sanitation bucket upside down in handwashing sick. Sanitation bucket removed from sink. Corrected On-Site

8/23/2024· 1y 6mo ago

Visit ID: 8788089

Met Inspection Standards

1 high, 3 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By side of long make table.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on make table. Employee discarded drink at time of inspection. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Uninverted togo boxes in top of upright reach in by door to kitchen. Employee inverted items at time of inspection. Corrected On-Site
  • 01B-07-4:High Priority - Food with mold-like growth. Mold observed on premade pizza crust in reach in cooler. Mold observed on hamburger bun on make table. See stop sale.

1/25/2024· 2y 1mo ago

Visit ID: 8442036

Met Inspection Standards

2 high, 1 int, 1 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Debris inside container used to ice scoop storage. Items washed at time of inspection. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink tested at 10ppm. Employee added sanitizer, corrected to 100ppm chlorine. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over peach cobbler. Items rearranged appropriately at time of inspection. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Restocked at time of inspection. Corrected On-Site

7/11/2023· 2y 8mo ago

Visit ID: 8391018

Met Inspection Standards

2 high, 1 int, 1 basic

  • 10-13-5:Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop on top of outside ice machine. Employee put ice scoop in dish pit for cleaning and relocating. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sliced ham opened 7-1, not discarded by 7-11. Onions pickled in House over 7 days ago. See stop sale.
  • 03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Onions pickled in house with hot vinegar, kept more than 7 days.