DirtyFLRestaurant Inspection Data

ENZOS ITALIAN RESTAURANT LLC

ENZOS ITALIAN RESTAURANT LLC maintains a 3.2/5 food safety rating based on 8 health department inspections in PANAMA CITY. Food safety practices have remained consistent.

Last inspection: 3 months ago · 8 reports on file

1322 Beck Avenue
Panama City, Florida, 32401
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

12/2/2025· 3mo ago

Visit ID: 10944405

Met Inspection Standards

1 int, 5 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty pan on clean dish self. Manager cleaned utensils and pan at time of inspection. Corrected On-Site
  • 33-11-4:Basic - Drain plug on dumpster has a hole in it.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Employee removed cell phone during inspection. Corrected On-Site
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels stored on top of dusty/debris laden oven. Items cleaned at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust/debris on top of oven.
  • 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. Derik expired 11-1-25.

5/30/2025· 9mo ago

Visit ID: 8882704

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in upright reach in cooler blocked cheese at 53F, and raw chicken at 51F, cooling per operator at 2 hours. Operator moved all items from reach in cooler to walk in cooler for rapid cooling. **Corrective Action Taken**

9/6/2024· 1y 6mo ago

Visit ID: 8790642

Met Inspection Standards

2 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and debris build up under flat top.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over pickles in walk-in cooler. Manager relocated eggs at time of inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in front of 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.

1/3/2024· 2y 2mo ago

Visit ID: 8443312

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over dough making area.
  • 24-05-4:Basic - Forks in expo area not inverted. Inverted at 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. Front upright cooler: Tiramisu 47F, red velvet cheese cake 46F, per employee, less than 1 hour. Items moved to colder unit at time of inspection. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back splash on mixer soiled. Cleaned at time of inspection. Corrected On-Site

11/15/2023· 2y 3mo ago

Visit ID: 8497457

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

9/12/2023· 2y 6mo ago

Visit ID: 8444077

Follow-up Inspection Required

1 basic

  • 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 58 units on license, counted 68 units. Provided seating change form. Warning - From follow-up inspection 2023-07-13: Seating increase form not yet completed. **Time Extended** - From follow-up inspection 2023-09-12: Manager states she has filled the form out and sent in on September 8, 2023. She is driving and cannot show proof at this time. **Time Extended**

7/13/2023· 2y 8mo ago

Visit ID: 8443088

Follow-up Inspection Required

1 int, 1 basic

  • 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 58 units on license, counted 68 units. Provided seating change form. Warning - From follow-up inspection 2023-07-13: Seating increase form not yet completed. **Time Extended**
  • 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. Observed certificate for Jessica Silva from 360 training/Learn2Serve, certificate is for completion of training course only. Warning - From follow-up inspection 2023-07-13: No manager certificate provided. **Time Extended**

7/12/2023· 2y 8mo ago

Visit ID: 8389119

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. 58 units on license, counted 68 units. Provided seating change form. Warning
  • 14-69-4:Basic - Ice buildup on walk-in freezer floor. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Grease/food debris on wall and side of oven near pizza cutting table. Repeat Violation
  • 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. Cook line make table cooler: pineapples from can 64F, sliced ham 63F, artichokes from can 64F, meat balls 63F, diced tomatoes 68F, all items in unit per manager over 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cooler: pineapples from can 64F, sliced ham 63F, artichokes from can 64F, meat balls 63F, diced tomatoes 68F, all items in unit per manager over 4 hours. pizza sauce 54F, cooked chicken 62F, raw sausage 46F, shredded mozzarella 64F, less than 4 hours per manager. Warning
  • 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. Observed certificate for Jessica Silva from 360 training/Learn2Serve, certificate is for completion of training course only. Warning