CHOW TIME GRILL & BUFFET
2345 MARTIN LUTHER KING BLVD · PANAMA CITY · Bay County · FL 32405
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High 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 0 ppm. New chlorine connected to machine and primed, retested at 50 ppm chlorine. **Corrected On-Site**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed sushi employee washing plastic pans for sushi ingredients in 1 compartment sink at sushi bar. Discussed with manager. Manager had items sent to dish pit to be washed, rinsed and sanitized properly. **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. Wok station: cooked clams 58F, Clams approximately 5 hours per manager, see stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wok station: cooked clams 58F, raw shrimp 54F, Hibachi station upright: raw beef 45F, imitation crab meat 46F. Beef, imitation crab, and shrimp approximately 2 hours per manager, moved to walk-in cooler during inspection. Clams approximately 5 hours per manager, see stop sale. New temps on imitation crab meat 43F, raw beef 44F, raw shrimp 44F, **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 holding: clams 118F, approximately 20 minutes per employee. Employee voluntarily discarded at time of inspection. **Corrected On-Site**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on inside of grinder. Grinder sent to dish pit for washing. **Corrected On-Site** **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Chair in front of serve station hand wash sink. Employee moved at time of inspection. **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In hibachi station. Manager restocked at time of inspection. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 18, 2026 12:38 PM.
Violation category totals
1 observation(s)
2 observation(s)
3 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.