DirtyFLRestaurant Inspection Data

BARBERITOS SOUTHWEST GRILLE & CANTINA

Food safety records indicate BARBERITOS SOUTHWEST GRILLE & CANTINA in PANAMA CITY has 13 inspections with a 3.7/5 overall rating. Food safety practices have remained consistent.

Last inspection: Yesterday · 13 reports on file

836 West 23rd Street
Panama City, Florida, 32405
Bay County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 13 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13672090

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, steak 49F at 3:08pm down to 46F at 3:59pm, diced tomatoes 45F at 3:07pm down to 42F at 3:58pm, pico at 52F at 3:07pm down to 43F at 3:58pm; in cooking line maketable, shredded cheese 42F, diced tomatoes 49F at 3:13pm down to 45F at 4:02pm, guacamole 47F at 3:13pm down to 42 at 4:02pm, lettuce 45F at 3:14pm down to 41F at 4:03pm, bean/corn mix 46F at 3:15pm down to 40F at 4:03pm. All food items were placed in iced baths by Operator at the time of inspection to lower temperatures. Repeat Violation Warning - From follow-up inspection 2026-04-10: Make table: Guacamole with tomatoes 50F, corn and bean mix 50F, diced tomatoes 47F, shredded lettuce 43F, shredded cheese 43F, pico de gallo 40F, per operator all items placed on make table approximately 2 hours prior. Walk-in cooler: raw steak 38F, diced tomatoes 37F, pico de gallo 37F, Admin Complaint - From follow-up inspection 2026-04-15: Walkin: diced tomatoes 38F, corn and bean mix 38F, Reach in: guacamole with tomatoes 38F, shredded cheese 38F, sour cream 38F, Admin Complaint

4/10/2026· 6d ago

Visit ID: 13670659

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, steak 49F at 3:08pm down to 46F at 3:59pm, diced tomatoes 45F at 3:07pm down to 42F at 3:58pm, pico at 52F at 3:07pm down to 43F at 3:58pm; in cooking line maketable, shredded cheese 42F, diced tomatoes 49F at 3:13pm down to 45F at 4:02pm, guacamole 47F at 3:13pm down to 42 at 4:02pm, lettuce 45F at 3:14pm down to 41F at 4:03pm, bean/corn mix 46F at 3:15pm down to 40F at 4:03pm. All food items were placed in iced baths by Operator at the time of inspection to lower temperatures. Repeat Violation Warning - From follow-up inspection 2026-04-10: Make table: Guacamole with tomatoes 50F, corn and bean mix 50F, diced tomatoes 47F, shredded lettuce 43F, shredded cheese 43F, pico de gallo 40F, per operator all items placed on make table approximately 2 hours prior. Walk-in cooler: raw steak 38F, diced tomatoes 37F, pico de gallo 37F, Admin Complaint

4/9/2026· 1w ago

Visit ID: 13579805

Follow-up Inspection Required

2 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 36-36-4:Basic - Ceiling vent cover missing close to the back exit door.
  • 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. Still frozen fish in reduced oxygen packages in walk in cooler with the intention of thawing while still in the bags. Operator removed all fish portions from individual reduced oxygen packages to appropriately and safely thaw the fish. Corrected On-Site
  • 36-34-5:Basic - Floor in walk in cooler has accumulation of food debris. Several ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw chicken in walk in cooler. Operator moved chicken to the bottom at the time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, steak 49F at 3:08pm down to 46F at 3:59pm, diced tomatoes 45F at 3:07pm down to 42F at 3:58pm, pico at 52F at 3:07pm down to 43F at 3:58pm; in cooking line maketable, shredded cheese 42F, diced tomatoes 49F at 3:13pm down to 45F at 4:02pm, guacamole 47F at 3:13pm down to 42 at 4:02pm, lettuce 45F at 3:14pm down to 41F at 4:03pm, bean/corn mix 46F at 3:15pm down to 40F at 4:03pm. All food items were placed in iced baths by Operator at the time of inspection to lower temperatures. Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles underneath cash register, and one next to three compartment sink in ware washing area.

11/20/2025· 4mo ago

Visit ID: 13579547

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

11/19/2025· 4mo ago

Visit ID: 10914173

Follow-up Inspection Required

2 high, 3 basic

  • 33-17-4:Basic - Garbage can in prep area soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on prep/dish cart.
  • 29-08-4:Basic - Plumbing system in disrepair. three compartment sink leaking into tub on floor under sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu 52F in front cooler. Per operator tofu in cooler over 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 44F, corn 45F, and milk 45F in walkin cooler, per operator approximately 1 hour. Items iced during inspection. Front line: Diced tomatoes 55F, corn 51F, and tofu 52F. Per operator diced tomatoes and corn in cooler approximately 1 hour. Items iced during inspection to bring temperature down. Per operator tofu in cooler over 4 hours. See stop sale. Warning

4/28/2025· 11mo ago

Visit ID: 10808277

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

3/27/2025· 1y ago

Visit ID: 10765176

Follow-up Inspection Required

1 int

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Suzanne Goldwire expired 11-4-24 Warning - From follow-up inspection 2025-03-27: Manager took test, has not received certificate yet. **Time Extended**

1/24/2025· 1y 2mo ago

Visit ID: 8831985

Follow-up Inspection Required

2 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks on front line with no hair restraint.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On inside of walk-in by door.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee using handwashing sink on front line to obtain water for sauce pot. Employee storing pitcher in hand wash sink.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Suzanne Goldwire expired 11-4-24 Warning

8/20/2024· 1y 7mo ago

Visit ID: 8831494

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

7/17/2024· 1y 9mo ago

Visit ID: 8777923

Follow-up Inspection Required

3 basic

  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Water dripping from dining room ceiling into bucket. Warning
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Pitted metal prep table in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelf. Grease build up on induction burner on front line. Grease/residue build up on panini press handles.

1/12/2024· 2y 3mo ago

Visit ID: 8376522

Met Inspection Standards

1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen near dish area.

7/11/2023· 2y 9mo ago

Visit ID: 8440538

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

7/10/2023· 2y 9mo ago

Visit ID: 8440298

Follow-up Inspection Required

4 high, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working front line.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle cash and credit card at register, began putting on gloves to work with food. Discussed with employee, employee washed hands. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on front line.
  • 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. Make table: corn and bean salsa 52F, diced tomatoes 52F, pico de Gallo 51F, per operator on line since approximately 10:30am, over 4 hours, see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: corn and bean salsa 52F, diced tomatoes 52F, pico de Gallo 51F, per operator on line since approximately 10:30am, over 4 hours, see stop sale. Warning