DirtyFLRestaurant Inspection Data

LA MICHOACANA RESTAURANT, LLC

Based on 3 health inspections, LA MICHOACANA RESTAURANT, LLC in PANAMA CITY has earned a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 3 reports on file

4003 W HWY 98 STE E

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 10910105

Met Inspection Standards

5 high, 1 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of mold like substance inside of the ice machine in the outside storage.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Presence of dirty empty cups and food leftovers in a container at the bar area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Presence of employee's phone on top of the prep table at the kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In the bar chest cooler.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed dispensing handle stored inside the Horchata.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Unisex restroom.
  • 08B-12-5:Basic - Stored food not covered. Frozen meats stored uncovered in chest freezers at outside storage.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken thawing at room temperature in a bucket on the floor at the outside storage.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. T-shirt bags used as storage food bags for raw frozen chicken in the reach in freezer at the kitchen.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Soap buckets used as food storage containers in the outside storage, for the following foods: one container with 2 1/2 gallons of beans, two containers with 4 1/2 gallons of fajita beef, and one container with 2 1/2 gallons of fajita beef. Also, one more soap bucket used as food storage container in the kitchen reach in cooler for 1 gallon of Seafood Sauce.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored on shelf above raw fish.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh fish stored in bucket of water at 55F for 30 minutes.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking noted during inspection.

4/10/2025· 11mo ago

Visit ID: 10772358

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

2/4/2025· 1y 1mo ago

Visit ID: 10770705

Follow-up Inspection Required

3 high, 2 int

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Employee made new solution, tested at 100ppm. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on counter ambient temp 60F, per cook product on counter approximately 90 mins. Placed in cold holding during inspection. Discussed time as a public health control with manager and provided form for written plan. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top hot holding: chorizo 99F, per cook approximately 2 hours. Cook moved product to hot side of flat top to reheat. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 server and 2 cooks. Warning