DirtyFLRestaurant Inspection Data

MADDIE'S LA CASITA MEXICAN RESTAURANT & CUSTARD ICE CREAM

MADDIE'S LA CASITA MEXICAN RESTAURANT & CUSTARD ICE CREAM has 7 health inspections on file for its PANAMA CITY location, with an overall rating of 3.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

561 Harrison Avenue
Panama City, Florida, 32401
Bay County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/5/2026· 2mo ago

Visit ID: 13460662

Met Inspection Standards

1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Serving cup inside of the pico.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry, back area by mop sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk.

8/18/2025· 6mo ago

Visit ID: 13460265

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

7/14/2025· 8mo ago

Visit ID: 10882319

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 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. Observed employee set up three compartment sink sanitizer 200ppm Corrected On-Site Warning
  • 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. Pulled pork,rice chicken held over 24 hours no date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

2/18/2025· 1y ago

Visit ID: 8820564

Met Inspection Standards

1 int, 1 basic

  • 24-14-4:Basic - Knife stored between equipment on the cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

7/2/2024· 1y 8mo ago

Visit ID: 8737274

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil on the kitchen floor. Manager removed item off the floor and stored it correctly. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled towel and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands on the cook line. Observed employee removed the soiled towel Corrected On-Site**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed on the front line a red bucket inside the employee hand sink. Manager removed bucket from the employee hand sink. Corrected On-Site

1/22/2024· 2y 1mo ago

Visit ID: 8493365

Met Inspection Standards

2 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stove door. Employee removed tongs and stored them correctly. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink,by the three compartment sink. Employee put paper towels at the employee hand sink. Corrected On-Site
  • 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.beef,beans standing reach in coolers.

9/6/2023· 2y 6mo ago

Visit ID: 8388795

Met Inspection Standards

1 int, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch. Employee removed his watch. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook. Observed restraint was given to cook . Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.