ANDY'S FLOUR POWER CAFÉ AND BAKERY
2629 THOMAS DR, Panama City Beach FL 32408 · 850-230-0014
Last inspected Jul 29, 2026 · 9 visits since October 2023
SEP 24
MAY 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46F, in egg station. Operator chose to hold items on time. Items marked during inspection.
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Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 cooks, 1 bartender, 1 pastry employee, and approximately 5 servers on shift without a certified food manager.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles and vents throughout the kitchen soiled. Operator working on cleaning them.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food stored over deli meats in walk in cooler, and over chilled glasses for guests in server station cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used to dispense the flour from the big container in dry storage area with handle touching food item.
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in ladies bathroom used by employees, per operator.
Stored food not covered. Pitchers with water and tea on both tables next to host stand uncovered. Operator covered them at the time of inspection.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed food held in a maketable on time per operator with no written procedures. This inspector provided TPHC form during inspection.
Non-pitting surface rust on food-contact equipment. Shelves in the dry storage area with the presence of rust.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance present in the ice machine located on the service station.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks located in the area adjacent to the ware washing station not adequately secured.
No handwashing sign provided at a hand sink used by food employees. At the sink in the line cooking area, next to the door that leads to the dining area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan vent cover in the Walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall between lowboy cooler and handwashing sink located at the kitchen entrance. Dust presence observed on the wall and ceiling above the maketable adjacent to the window area between the kitchen and the server station.
Worn, torn and/or soiled floor. Observed soiled and torn floor in the Walk in Cooler.
Jul 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink in dish area does not have enough water pressure to properly wash hands. Operator repaired knobs during inspection and corrected issue.
Ceiling and wall soiled with accumulated dust over cook line make table.
In-use ice scoop stored on soiled surface between uses. Ice scoops in pan with dirty water. Operator had scoop and pan washed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on walk-in cooler door around gasket area. Dirty water observed inside ice scoop pan. Grease/residue build up on flyer splash guard and back splash area.
Walk-in cooler shelves with rust that has pitted the surface.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 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. Observed DM with 0 ppm chlorine, and that bottle was emptied. Operator replaced chlorine bottle and primed DM, chlorine tested at 100 ppm.
Proof of required state approved employee training not available 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 accumulation of dust on vents over make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and cell phone on cutting board in prep area. Observed employee speakers, cell phone and thermos on shelf above make table. Operator moved items.
Food stored on floor. Observed milk stored in crate on floor in walk in cooler. Observed cooking oil and salad dressing stored on floor in storage room. Operator moved items to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Handwashing sink near dish washing station soiled with dirt and mold like substance.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 8 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. Ice bath: ham 58F, tomatoes 50F, at 11:30, per operator ham set out at 7am, see stop sale. Sauté station reach in: sliced tomatoes 47F, feta cheese 48F, ham 47F, roasted red peppers 49F, per manger items in unit over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ham 58F, tomatoes 50F, at 11:30, per operator ham set out at 7am, see stop sale, tomatoes less than 2 hours, placed in walk-in to cook down. Manager at time of inspection unable to locate written plan for time as a public health control. Sauté station reach in: sliced tomatoes 47F, feta cheese 48F, ham 47F, roasted red peppers 49F, per manger items in unit over 4 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on ice scoop in server station. Manager had item washed at time of inspection.
Mold like substance on wall and ceiling in dry storage. Walk-in cooler floor soiled.
Carbon dioxide/helium tanks not adequately secured. Manager secured tanks with chain at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Dust build up on fan guards. Exterior of trash can in prep area heavy soiled. Interior of biscuit storage speed rack soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Portable fire extinguisher is inaccessible. For reporting purposes only. K class extinguisher obstructed by make table lids by mixers. Manager moved items at time of inspection.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46F, in egg station. Operator chose to hold items on time. Items marked during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In dish pit.
Cutting board has cut marks and is no longer cleanable. In left window station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Server station reach in shelves, walk-in cooler shelves, table under panini press.
Oct 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp sanitizing dish machine tested at 135F at dish surface.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door expo cooler: cut tomatoes 46F, Omelette station: cooked onions 54F, diced tomatoes 50F, per manager all items approximately 2 hours. Placed in walk-in cooler during inspection. New temps: cut tomatoes 43F, cooked onions 42F, diced tomatoes 43F,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding: sausage gravy 126F, per operator approximately 2 hours. Heat turned up at time of inspection.
Handwash sink used for purposes other than handwashing. Jacket and other personal items stored on top of bar handwash sink. Items moved at time of inspection.
Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in bar ice well. Manager replaced cup with scoop.
Grease build up on floors in walk-in cooler and freezer. Mold like substance on wall in dish pit.
In-use utensil in egg station stored in standing water less than 135 degrees Fahrenheit, temped at 71F. Utensils stored on egg cartons. Server station ice scoop stored in pan with dust/debris inside. All utensils cleaned and relocated to clean surfaces.
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.