AMERICAN CHARLIE LLC
473 N RICHARD JACKSON BLVD, Panama City Beach FL 32407 · 850-238-8340
Last inspected Aug 3, 2026 · 17 visits since November 2023
DEC 24
MAY 25
OCT 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grouper 52F, red fish 58F and hot dogs 61F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2018051588 | Sep 28, 2018 | Jan 24, 2019 | $400 |
Inspection history
17 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced: ranch dressing 56F, blue cheese dressing 61F. Per manager dressings out over 4 hours. Sandwich cooler: shredded cheddar 51F, Cole 49F, per employee items in cooler over night, see stop sale. Oyster walk-in cooler: garlic herb butter 48F, per manager butter in cooler overnight. See stop sale. Iced on fry station: egg wash 71F, half and half 74F, per employee items placed out over 4 hours ago. See stop sale.
Jul 31, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Iced: ranch dressing 56F, blue cheese dressing 61F. Per manager dressings out over 4 hours. Sandwich cooler: shredded cheddar 51F, Cole 49F, per employee items in cooler over night, see stop sale. Oyster walk-in cooler: garlic herb butter 48F, per manager butter in cooler overnight. See stop sale. Iced on fry station: egg wash 71F, half and half 74F, per employee items placed out over 4 hours ago. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced: ranch dressing 56F, blue cheese dressing 61F. Per manager dressings out over 4 hours. Sandwich cooler: shredded cheddar 51F, Cole 49F, per employee items in cooler over night, see stop sale. Oyster walk-in cooler: garlic herb butter 48F, per manager butter in cooler overnight. See stop sale. Iced on fry station: egg wash 71F, half and half 74F, per employee items placed out over 4 hours ago. See stop sale.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
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. New bucket of sanitizer connected to machine and primed. Tested at 100ppm.
Hand wash sink leaking onto floor in prep area. Manager placed bucket under sink to catch water.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pimento cheese in walk-in from 7-18-26. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper in vacuum sealed bags in walk-in cooler. See stop sale.
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. Iced: ranch dressing 56F, blue cheese dressing 61F. Per manager dressings out over 4 hours. Sandwich cooler: shredded cheddar 51F, Cole 49F, per employee items in cooler over night, see stop sale. Oyster walk-in cooler: garlic herb butter 48F, per manager butter in cooler overnight. See stop sale. Iced on fry station: egg wash 71F, half and half 74F, per employee items placed out over 4 hours ago. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced: ranch dressing 56F, blue cheese dressing 61F. Per manager dressings out over 4 hours. Sandwich cooler: shredded cheddar 51F, Cole 49F, per employee items in cooler over night, see stop sale. Oyster walk-in cooler: garlic herb butter 48F, per manager butter in cooler overnight. See stop sale. Iced on fry station: egg wash 71F, half and half 74F, per employee items placed out over 4 hours ago. See stop sale.
Clam/mussel/oyster tags not marked with last date served.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sign posted during inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper in vacuum sealed bags in walk-in cooler. See stop sale.
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
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. Bar dish machine tested at 0ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: chicken 46F, Grill: pimento cheese 47F. Per manager items in coolers for approximately 3 hours. Manager voluntarily discarded pimento cheese and placed chicken on ice for rapid chilling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: grits 113F, mashed potatoes 121F, per manager items in steam table for approximately 2 hours. Employee reheated items during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb outside back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on slicer. Employee cleaned slicer at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink on back line. Restocked at time of inspection.
Floor soiled/has accumulation of debris. Grease build up at threshold of walk-in cooler door. Grease and food debris on drain outside beer walk-in cooler.
Dec 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority6 Intermediate1 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station: Cole slaw 47F, per employee item was pulled from walk-in Les than 1 hour ago. Item was double panned in make table. Employee placed single pan of product directly in make table for better cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb by back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Food/debris on can opener blade. Item cleaned during inspection.
Manager or person in charge lacking proof of food manager certification. No certification for Mike Howe.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips for dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk-in cooler, per manager item was made 10-12-25, not date marked by 10-15-25.
Spray bottle containing toxic substance not labeled. No labels on blue substance and green substance on cleaning cart. No label on blue substance on chemical shelf.
Stored food not covered. Fish thawing on speed rack in walk-in cooler and an opened pound of butter on shelf in walk-in cooler. Manager voluntarily discarded butter and covered fish during inspection.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 manager Zienden Sayles.
May 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. Can of baked apples heavily dented with sharped creases in dented area. See stop sale.
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. Manager connected new container of chlorine to machine, tested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw beef over onions, raw fish over chicken stock in inside walkin cooler. Raw animal food stored over or with unwashed produce. Raw eggs stored over avocados in outside walk-in cooler. Manager rearranged all items appropriately.
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. Flat top station cooler: roast beef 54F, raw mahi 58F, sliced provolone 64F, small raw shrimp 48F, large raw shrimp 58F, pico de gallo 61F, cole slaw 60F, shredded cheese 54F, per manager these items in cooler for an undetermined amount of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top station cooler: roast beef 54F, raw mahi 58F, sliced provolone 64F, small raw shrimp 48F, large raw shrimp 58F, pico de gallo 61F, cole slaw 60F, shredded cheese 54F, per manager these items in cooler for an undetermined amount of time. See stop sale.
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 manager Zienden Sayles.
In-use ice scoop stored on soiled surface between uses. Observed dirty water inside pan used for ice scoops. Manager had items washed at time of inspection.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued due to adulteration of food product. Observed ice crystals from condensation on lid and walls of freezer that have fallen into uncovered ice cubes. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station ice bath: cooked chicken wings 50F, per employee, wings in this location less than 1 hour. Wings moved to reach in cooler at time of inspection.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Eco lab sink and surface sanitizer tested at 848/2258 DDBSA/Lactic acid using establishment's test strips. Employee diluted solution during inspection, retested at 700/1875.
No paper towels or mechanical hand drying device provided at handwash sink. In employee women's room. Manager restocked at time of inspection.
Spray bottle containing toxic substance not labeled. Per manager unlabeled spray bottles contain degreaser. Employee labels bottles at time of inspection.
Ice scoop handle in contact with ice in bar ice wells. Manager removed handles from ice at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
Stored food not covered. Uncovered Ice cubes for bar drinks stored in expo area chest freezer. Observed ice crystals from condensation on lid and walls of freezer that have fallen into uncovered ice cubes. See stop sale.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 52F, red fish 58F and hot dogs 61F.
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grouper 52F, red fish 58F and hot dogs 61F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 52F, red fish 58F and hot dogs 61F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents on ceiling in kitchen with dust build up.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper thawed in sealed bag with instructions to open bag before thawing.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two open top cups on prep tables. Manager asked employees to throw away.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives stored in water at 54F.
Nov 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale.
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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. Bar dishwasher tested at 0ppm chlorine, manager primed machine at time of inspection. Tested at 100ppm.
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. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: cooked beans 51F, pico de gallo 50F, blue cheese 54F, Flat top station: pico de gallo 52F, raw shrimp 51F, cole slaw 51F, Grill station: sliced tomatoes 51F, blue cheese 52F, hot dogs 50F, per employee all items in cold hold units over 4 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Leaking water meter outside back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Interior of ice scoop holster.
Stored food not covered. Ice cubes for bar drinks in walk-in freezer not covered. Manager covered ice cubes.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.