DirtyFLRestaurant Inspection Data

MISSION BBQ

With 12 documented inspections, MISSION BBQ in PANAMA CITY has achieved a 3.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 12 reports on file

Semoran Boulevard
Orlando, Florida, 32822
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 12 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13481800

Met Inspection Standards

3 high, 4 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of food scale on prep table.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Lids and pans not properly air dried at the ware washing area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top oven on the cooking line.
  • 42-01-4:Basic - Multiple wet mops not stored in a manner to allow the mop to dry.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausages in the sham adjacent to the ovens in the cooking line at 127F, 132F, 128F, for hot holding.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausages in the sham adjacent to the ovens in the cooking line at 127F, 132F, 128F, for hot holding. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets next to seasoning shakers on the cooking line. Manager removed tablets and stored them appropriately at the time of inspection. Corrected On-Site
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Printed a copy. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer adjacent to the walk in cooler soiled with debris and buildup. Dicer stored above preparation table with the presence of debris and buildup.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at male guest restroom. At the time of inspection, manager refilled the paper towels. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided the respective form to be photocopied and signed by all the employees. **Corrective Action Taken**

8/21/2025· 6mo ago

Visit ID: 13481458

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

8/4/2025· 7mo ago

Visit ID: 10942786

Follow-up Inspection Required

1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed box of raspberry tea stored on the floor in the dry storage area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bins containing sugar, flour and bread crumbs not labeled. Employee labeled containers during inspection. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

2/18/2025· 1y ago

Visit ID: 10782078

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

2/18/2025· 1y ago

Visit ID: 10776265

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

2/10/2025· 1y 1mo ago

Visit ID: 8785437

Follow-up Inspection Required

3 high, 1 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. Observed pan of brisket scraps for baked beans in pan on ice, 78F at 2:36, per manager pan scraps started going in pan at 11:00am. 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. Observed pan of brisket scraps for baked beans in pan on ice, 78F at 2:36, per manager pan scraps started going in pan at 11:00am. See stop sale.
  • 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 chlorine. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle hanging on shelf in dish pit. Per manager bottle contains bleach. Contents of bottle voluntarily discarded at time of inspection. Corrected On-Site

9/19/2024· 1y 5mo ago

Visit ID: 8835460

Met Inspection Standards

3 high

  • 01B-01-4:High Priority - Dented/rusted cans present. Dented can of green beans with sharp creases. See stop sale.
  • 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. Butter packs 74F at 4:15pm, per manager product set out at noon. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs 74F at 4:15pm, per manager product set out at noon. See stop sale. Provided manager with time as a public health control form for written plan.

7/24/2024· 1y 7mo ago

Visit ID: 8832525

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

7/18/2024· 1y 7mo ago

Visit ID: 8831642

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Maximum dishwasher surface temperature 151F, machine gauge 178F. Warning - From follow-up inspection 2024-07-18: Dish machine technicians working on machine at time of callback. **Time Extended**

7/17/2024· 1y 7mo ago

Visit ID: 8830122

Facility Temporarily Closed

3 high, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on outside of ice bucket. Manager sent bucket to dish area for washing. **Corrective Action Taken**
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's bottle of water stored on top of pan of potato salad. Employee discarded drink at time of inspection. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Maximum dishwasher surface temperature 151F, machine gauge 178F. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties stored over pork ribs in walk-in cooler. Manager rearranged items at time of inspection. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by a total of 2 live roaches found in the following locations: 1 live underneath front meat cutting table, 1 live on floor by front counter hand wash sink. Warning

11/29/2023· 2y 3mo ago

Visit ID: 8438627

Met Inspection Standards

1 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. On make line coming from under hand wash sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump sanitizer bucket water in hand wash sink on make line.

7/6/2023· 2y 8mo ago

Visit ID: 8390755

Met Inspection Standards

1 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on front counter reach in cooler gasket. Employee cleaned at time of inspection. Corrected On-Site Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on interior of ice bucket. Employee cleaned at time of inspection. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.