DirtyFLRestaurant Inspection Data

THE WHARF

Health inspection records show THE WHARF in PANAMA CITY BEACH has 6 inspections with a food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 6 reports on file

9902 South Thomas Drive
Florida, 32408
Bay County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

10/2/2025· 5mo ago

Visit ID: 10932945

Met Inspection Standards

3 high, 1 int, 2 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks on shelf and on top of ice cream container in walk-in freezer. Manager removed and discarded drinks during inspection. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of fry station reach-in-cooler.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shrimp cooked at approximately 12:30 per manager down to 79F at 4:20, see stop sale.
  • 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 0ppm. Manager primed machine at time of inspection, tested at 100ppm chlorine. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shrimp cooked at approximately 12:30 per manager down to 79F at 4:20, see stop sale.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in bar cooler not date marked, per employee milk opened within 1 week. Voluntarily discarded at time of inspection.

6/4/2025· 9mo ago

Visit ID: 10799008

Met Inspection Standards

3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at make bar.
  • 21-10-4:Basic - Soiled dry wiping cloth in use and stored on cutting board at make bar on cook line.
  • 21-30-4:Basic - Wiping cloth used for food spills also used for other purposes. Cloth used under tea urn dispenser in wait station.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 2 sinks on make bar/ cook line blocked with trash cans. Sink by mop sink blocked with shelf and food tubs.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by mop sink. Chef stocked paper towels. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at wait station 76F.

3/20/2025· 11mo ago

Visit ID: 10798979

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

3/13/2025· 12mo ago

Visit ID: 8771907

Follow-up Inspection Required

1 high

  • 08B-01-4:High Priority - Self-service desert buffet lacking adequate sneezeguards or other proper protection from contamination. Donuts, pudding, and parfaits unprotected. Warning

3/11/2024· 2y ago

Visit ID: 8526248

Met Inspection Standards

2 high, 1 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar between three compartment sink and table. Employee removed knives and placed in dish area for cleaning and relocating. **Corrective Action Taken**
  • 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 10ppm chlorine. Manager primed machine, tested at 100ppm. Corrected On-Site Repeat Violation
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Biscuits on soup table at buffet not protected. Manager placed lid on pa of biscuits. Corrected On-Site

10/13/2023· 2y 5mo ago

Visit ID: 8371614

Met Inspection Standards

2 high, 1 int

  • 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 10ppm. Machine primed. Tested at 100ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cole slaw 50F, ranch dressing 52F, less than 2 hours per manager. Provided Time as a Public Health Control form to manager. Filled out at time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in dish area handwash sink. Manager removed bucket at time of inspection. Corrected On-Site