BAYOU ON THE BEACH CAFE
11115 HUTCHISON BLVD · PANAMA CITY BEACH · Bay County · FL 32407
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed, and put away a pan without sanitizing. Discussed with employee. Employee brought pan back to dish area to be properly washed, rinsed, and sanitized. **Corrected On-Site**
01B-02-5High 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. Reach in: spicy crab dip 48F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48F, per employee fish brought to cooler over 4 hours prior. See stop sale
01B-38-5High Priority – Stop sale issued due to time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw shrimp 47F, per employee shrimp began thawing over 4 hours prior.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in: spicy crab dip 48F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48F, per employee fish brought to cooler over 4 hours prior. See stop sale
03D-07-5High Priority – Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw shrimp 47F, per employee shrimp began thawing over 4 hours prior.
Intermediate 6
55-01-5Intermediate – Basic – Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment charging more if paying with credit card. Not properly disclosed on menu.
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Some tags not marked.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Food/debris in crevices of slicer.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at cook line handwash sink. Restocked at time of inspection. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at oyster bar handwash sink. Restocked during inspection. **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy crab dip not dated. Per manager product made 4 days prior.
Basic 5
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Storage freezer handle area soiled.
36-34-5Basic – Ceiling/ceiling tiles/vents and wall soiled with accumulated dust over cook line. Grease buildup on shelf over make table.
36-22-4Basic – Floor area(s) covered with standing water. Water pooled on floor in walk-in cooler.
36-11-4Basic – Floor in walk-in cooler not maintained smooth and durable. Floor made of asphalt type material, hole in floor near door.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oyster trough soiled.
Inspector observations synchronized from DBPR on August 20, 2026 2:45 PM.
Violation category totals
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.