EL WEIRDO
Based on 8 health inspections, EL WEIRDO in PANAMA CITY has earned a 3.9/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 3 months ago · 8 reports on file
24 WEST OAK AVENUE
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 8 health inspection reports
All Inspection Reports
12/11/2025· 3mo ago
Visit ID: 13587661
Met Inspection Standards- N/A:No Violations Were Observed
12/3/2025· 3mo ago
Visit ID: 10942170
Follow-up Inspection Required2 high
- 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. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over sodas. Raw pork moved at time of inspection. Corrected On-Site
6/4/2025· 9mo ago
Visit ID: 10708357
Met Inspection Standards- N/A:No Violations Were Observed
10/30/2024· 1y 4mo ago
Visit ID: 8740970
Met Inspection Standards- N/A:No Violations Were Observed
3/8/2024· 2y ago
Visit ID: 8536353
Met Inspection Standards1 int, 1 basic
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed chorizo and bean dip in bags over 48 hours. Bags opened at time of inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottles of orange force not labeled. Labeled at time of inspection. Corrected On-Site
1/31/2024· 2y 1mo ago
Visit ID: 8582310
Met Inspection Standards- N/A:No Violations Were Observed
12/28/2023· 2y 2mo ago
Visit ID: 8536140
Follow-up Inspection Required2 int
- 03G-43-1:Intermediate - - From initial inspection : 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 chicken, cooked beef, cooked pork, bean dip, corn dip. Warning - From follow-up inspection 2023-12-28: Establishment working to get Haccp and variance completed. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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 chicken, cooked beef, cooked pork, bean dip, corn dip. Warning - From follow-up inspection 2023-12-28: Establishment working to get Haccp and variance request completed. **Time Extended**
10/25/2023· 2y 4mo ago
Visit ID: 8389145
Follow-up Inspection Required3 high, 2 int
- 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. cooked beef 74F in walk-in cooler at 4:10pm cooked and cut at approximately 9am, see stop sale.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef 74F in walk-in cooler at 4:10pm cooked and cut at approximately 9am,
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23, paid at time of inspection, verified payment with district 6 office. Corrected On-Site
- 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 chicken, cooked beef, cooked pork, bean dip, corn dip. Warning
- 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 chicken, cooked beef, cooked pork, bean dip, corn dip. Warning