HOLI INDIAN GRILL
HOLI INDIAN GRILL maintains a 2.1/5 food safety rating based on 7 health department inspections in PANAMA CITY. Food safety practices have remained consistent.
Last inspection: 2 months ago · 7 reports on file
3212 West 23rd Street
Panama City, Florida, 32405
Bay County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
All Inspection Reports
12/17/2025· 2mo ago
Visit ID: 10870195
Met Inspection Standards1 high, 2 int, 9 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In the ice machine in the kitchen area, and in the ice bin in the server drink station.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes stored in the ware wash area. They were removed during the inspection by a worker. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor underneath the counters inside the bar area.
- 08B-31-4:Basic - Food stored in undrained ice. Mint leaves' bag stored inside of the ice bin in the bar area.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drying racks with the presence of dusty shelves next to the double door upright freezer.
- 08B-12-5:Basic - Stored food not covered. Frozen lamb in the upright freezer uncovered. Was covered properly by worker during inspection.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas around the kitchen and ware washing area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area by the handwashing sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to ready to eat food in the Walk In Cooler in the bottom shelf at the left. Corrected by worker during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in the ware wash area used to hang a dust pan.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rusty shelves storing plates intended for costumer use in the area adjacent to the ware wash area.
1/8/2025· 1y 2mo ago
Visit ID: 10716543
Met Inspection Standards2 high, 2 int, 4 basic
- 06-09-1:Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
- 14-11-5:Basic - Equipment in poor repair. Missing fan guards on freezer fans.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust by hand wash sink near naan ovens
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bottle of truffle oil not labeled. Employee labeled bottle at time of inspection. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot bucket used for storing sauces. Person in charge discarded item during inspection. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in reduced oxygen bags.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 3 cooks and 3 servers.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Restocked at time of inspection. Corrected On-Site
11/8/2024· 1y 4mo ago
Visit ID: 10715662
Met Inspection Standards- N/A:No Violations Were Observed
11/7/2024· 1y 4mo ago
Visit ID: 10715531
Facility Temporarily Closed2 high, 6 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance on curtain of ice machine.
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole behind soda syrups in dry storage area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between twin make tables.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand wash sink near soda syrups.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and hood vents soiled with an accumulation of grease and dust.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed rice and lamb curry thawing at room temperature.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over red cabbage. Food handler moved eggs to bottom shelf. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 31 rodent droppings in the following locations: approximately 20 underneath soda syrups, approximately three on cooking pan near soda syrups, and approximately eight underneath dish washing machine. Warning
2/8/2024· 2y 1mo ago
Visit ID: 8531310
Met Inspection Standards2 high, 2 int, 2 basic
- 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of lemon juice not labeled.
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar 3 compartment sink Tested below 50 ppm. Chlorine added. Corrected to 100ppm. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw chicken stored in plastic grocery bags.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under side of mixer head. Cleaned at time of inspection. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for Kristy Anzaldi.
10/27/2023· 2y 4mo ago
Visit ID: 8531146
Met Inspection Standards- N/A:No Violations Were Observed
10/19/2023· 2y 4mo ago
Visit ID: 8356044
Follow-up Inspection Required2 high, 6 int, 2 basic
- 08B-12-5:Basic - Stored food not covered. Frozen curry sauce in walk-in freezer uncovered. Employee covered at time of inspection. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. Sauté reach in: cooked goat 59F, onion sauce 56F, per employee on station 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. Sauté reach in: cooked goat 59F, onion sauce 56F, per employee on station over 4 hours, see stop sale.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Discussed washing hands in designated sink with employee.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooling under counter for one hour, 104F at 2:15, moved to walk-in cooler, down to 100F at 2:45. Employee spread rice out on sheet pans for better cooling. **Corrective Action Taken**
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed rinse gauge on machine reach 196F. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mens room. Restocked at time of inspection. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at prep area hand wash sink due to broken knob.