BUSTER'S BRICK HOUSE PIZZA
5904 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
13 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come to cook line and begin putting on gloves to make a pizza, no hand wash. Discussed with employee. Employee washed hands. **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. Walk-in cooler: Bacon 55F, ricotta cheese 57F, feta cheese 57F, Swiss cheese 55F, mozzarella cheese 46F, 49F, 55F, 56F, 55F, 52F, Raw chicken 52F, Pizza station cooler: Italian sausage 57F, mozzarella 60F, Swiss cheese 63F, sour cream 57F, cooked chicken breast 58F, all items per employee over 4 hours, Cook line hot holding: butter 118F, per employee, over 4 hours. see stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Bacon 55F, ricotta cheese 57F, feta cheese 57F, Swiss cheese 55F, mozzarella cheese 46F, 49F, 55F, 56F, 55F, 52F, Raw chicken 52F, Pizza station cooler: Italian sausage 57F, mozzarella 60F, Swiss cheese 63F, sour cream 57F, cooked chicken breast 58F, all items per employee over 4 hours, see stop sale. **Repeat Violation** **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza presauced on shelf over make table. No time mark. Employee marked time at time of inspection. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot holding: butter 118F, per employee, over 4 hours. See stop sale.
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Pans stored in cook line hand wash sink. Items removed at time of inspection. **Corrected On-Site**
32-11-5Intermediate – Lack of toilet tissue at each toilet. No toilet paper in mens bathroom on the Hangar side. Restocked at time of inspection. **Corrected On-Site**
53A-02-7Intermediate – Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification for person in charge at time of inspection, Mikii Kumar. No certification provided for owner/manager of establishment Mike Patel. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In mens room on Hangar side. Restocked at time of inspection. **Corrected On-Site**
Basic 4
36-22-4Basic – Damp floor boards outside office.
36-64-5Basic – Objectionable odors in bathroom or other areas of the establishment. Near office.
29-20-5Basic – Standing water or very slow draining water in handwash sink, on cook line.
36-10-4Basic – Worn, torn and/or soiled floors/carpeting. Water damage to floor outside office, and in dining area outside kitchen and dish room. **Repeat Violation**
Inspector observations synchronized from DBPR on October 25, 2026 12:48 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.