ALICE'S ON BAYVIEW
1000 Bayview Avenue
Panama City, Florida, 32401
Bay County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 11/14/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board in bar. Operator discarded cutting board at time of inspection. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Jug of oil stored on floor. Employee placed jug on milk crate at time of inspection. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in salad station cooler. Employee discarded drink at time of inspection. Corrected On-Site
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Door behind bar.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused steam table and coffee maker behind walk-in cooler.
- 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. Trista and Chris expired.
Food safety inspection conducted on 11/14/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 1/3/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In fry station.
- 36-22-4:Basic - Floor area(s) covered with standing water. Under/behind ice machine.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored in pan with dirty water. Employee sent items to dish pit for washing. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris under steam table. Soiled water pooled inside ice scoop pa.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink in dish pit.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Behind dish washer.
- 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. New sanitizer hooked up to machine and primed. Tested at 100ppm. 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 salad cooling 60F to 57F in 50 mins. Employee took chicken salad to walk-in for better cooling. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dark build up in grooves of soda gun nozzle. Bartender removed nozzle and placed in dirty dish areas. **Corrective Action Taken**
Food safety inspection conducted on 1/3/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 7/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/26/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : 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. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale. - From follow-up inspection 2023-07-26: Salad station: cooked pasta 51F, pasta in unit over night. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale. Fry station counter: egg wash 61F, Expo on counter: house made blue cheese dressing 47F, butter packets ambient temp76F, per employee less than 4 hours. All items moved to freezer for rapid chilling at time of inspection. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-07-26: Expo blue cheese dressing 41F, Salad station: cole slaw 40F, sliced tomatoes 41F, cooked pasta 51F, pasta in unit over night, see stop sale. Fry station: egg wash 48F, less than 2 hours. **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired food handler certificates provided. Observed 3 cooks, 1 bartender, 2 servers hired over 60 days. Warning - From follow-up inspection 2023-07-26: Operator working to get all employees trained. **Time Extended**
Food safety inspection conducted on 7/26/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 7/25/2023
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-12-5:Basic - Ice scoop in pan with dirty water at the bottom. Manager washed all items at time of inspection. Corrected On-Site
- 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-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. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale. Fry station counter: egg wash 61F, Expo on counter: house made blue cheese dressing 47F, butter packets ambient temp76F, per employee less than 4 hours. All items moved to freezer for rapid chilling at time of inspection. **Corrective Action Taken** Repeat Violation Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked prime rib in freezer in vacuum sealed bag. Operator states no longer vacuum sealing products and no longer using previously vacuum sealed products since previous inspection. Operator voluntarily discarded all items at time of inspection. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked prime rib and raw beef steaks in vacuum sealed bag in freezer. Operator states no longer vacuum sealing products and no longer using previously vacuum sealed products since previous inspection. Operator voluntarily discarded all items at time of inspection. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired food handler certificates provided. Observed 3 cooks, 1 bartender, 2 servers hired over 60 days. Warning
Food safety inspection conducted on 7/25/2023 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).