J MICHAEL'S
3210 THOMAS DR · PANAMA CITY BEACH · Bay County · FL 32408
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. 6-1-2025 **Repeat Violation**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- upright glass – cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook). **Repeat Violation**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- upright glass – cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook). See stop sale. **Repeat Violation** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold-Rice 105F, curry sauce 104F, gumbo 110F ( unplugged ). Cook reheated items above 166F. And plugged in unit. **Corrected On-Site**
Intermediate 4
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Month of may not in correct dated order.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided test strips to establishment. **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink by fryers and also stove area.
05-12-5Intermediate – Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Cold hold- upright glass – cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
Basic 9
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl with no handle stored in beans in upright glass cooler.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charger stored on food contact surface next to microwave.
14-11-5Basic – Equipment in poor repair. Reach in cooler ambient 55F. Cold hold- upright glass – cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
05-09-4Basic – No conspicuously located ambient air temperature thermometer in multiple holding units.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees by fryers and also stove area.
21-10-4Basic – Soiled dry wiping cloth in use at cutting board at make bar.
08B-12-5Basic – Stored food not covered. Beans and potato salad stored in glass upright cooler not covered.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cutting board at make bar.
Inspector observations synchronized from DBPR on September 9, 2026 12:14 PM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.