BAREFOOT ON THE BEACH
11073 FRONT BEACH ROAD, Panama City Beach FL 32407 · 850-249-2442
Last inspected Mar 25, 2026 · 10 visits since July 2023
FEB 24
OCT 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen. Repeat violation from 6-21-23.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025074791 | Sep 25, 2025 | Nov 19, 2025 | $200 |
| 6--2023042505 | Jul 12, 2023 | Aug 16, 2023 | $200 |
| 6--2020050237 | Oct 15, 2020 | Dec 3, 2020 | $600 |
| 6--2019042647 | Aug 12, 2019 | Sep 3, 2019 | $800 |
| 6--2019031461 | Apr 24, 2019 | Jul 11, 2019 | $160 |
Inspection history
10 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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: Chicken tenders 47F, per employee tenders in cooler over night, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: Chicken tenders 47F, per employee tenders in cooler over night, see stop sale.
Exterior door has a gap at the threshold that opens to the outside. Kitchen door by three compartment sink.
Floor soiled in walk-in cooler. Ceiling soiled in kitchen.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled sprayer on three compartment sink.
Standing water in bottom of reach-in-cooler on cook line.
Working containers of food removed from original container not identified by common name. Sugar bin not labeled. Employee labeled bin during inspection.
Sep 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Approximately 20 live, small flying insects and approximately 30 insect larvae found in reach in beer cooler at open air bar. Employee states unit is unused and cans of beer contained inside are to be discarded. Employee discarded beers, cleaned interior of cooler and removed all insects and insect larvae during inspection..
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Approximately 20 live, small flying insects and approximately 30 insect larvae found in reach in beer cooler at open air bar. Employee states unit is unused and cans of beer contained inside are to be discarded. Employee discarded beers, cleaned interior of cooler and removed all insects and insect larvae during inspection..
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 chlorine and 0ppm quaternary sanitizer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove hot holding: Macaroni and cheese 130F, per employee, item holding on stove approximately 1.5 hours. Employee increased heat in double boiler during inspection and reheated to 176F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar soiled. Bartender cleaned at time of inspection.
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 Angela Barkman.
Buildup of food debris/soil residue on equipment door handles. Fry station reach in cooler door handles soiled.
Current Hotel and Restaurant license not displayed. Displaying license that expired 6-1-25
Employee beverage container on side of make table on cook line. Drinks removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones and bracelet on cook line prep table. Items removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer back splash and splash guards soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of beer cooler at bar soiled. Employee cleaned interior of cooler during inspection.
Standing water in bottom of fry station reach-in-cooler.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 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.
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. Shredded cabbage 45F, American cheese 45F, feta cheese 45F, cream cheese 45F, shredded lettuce 46F, per employee items in walk-in overnight, see stop sale. Cabbage slaw 47F at 3:45, per manager item in walk-in since approximately 8:00am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cabbage 45F, American cheese 45F, feta cheese 45F, cream cheese 45F, shredded lettuce 46F, per employee items in walk-in overnight, see stop sale. Cabbage slaw 47F at 3:45, per manager item in walk-in since approximately 8:00am
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Tuna dip made using precooked cold tuna prepared at 12:30pm 48F at 4:40 see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna dip made using precooked cold tuna prepared at 12:30pm 48F at 4:40 see stop sale.
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/. Observed 2 cooks, 1 server, and 1 bartender.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled over heat lamp area in kitchen. Walk-in cooler fan guard soiled.
Current Hotel and Restaurant license not displayed. Manager located and posted license during inspection.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Observe scratched non stick pans.
Exterior door has a gap at the threshold that opens to the outside. Under both doors to kitchen.
Ice buildup in walk-in freezer on back of fan unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on cook line reach in cooler gaskets.
Standing water in bottom of fry station reach-in-cooler.
Worn, torn and/or soiled floors/carpeting. Floor in walk-in cooler n disrepair.
Oct 7, 2024Inspection 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 ▾
Presence of insects, rodents, or other pests. Observed ants in large container of sugar. Kitchen employee took out to garbage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside holsters of bar guns, inside the bar guns, in ice chute of soda machine and on pull thaw rack in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen with mold like substance.
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 employee in kitchen doing expo with drinking from open top drink. Employee threw it away.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in water at 68F.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers at bar containing beer and liquor bottles with build up of soil residue.
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed hamburgers stored over ranch dressing in walk in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen. Employee found hand soap bottle and put at hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with build up of mold like substance. Also ice scoops at bar stored in holders with food residue.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen with a build up of dust on them as well as ceiling tiles. Also one ceiling tile missing over food prep area.
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 thawed mahi mahi with no hole in package but instructions on package.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in kitchen with build up of liquid substance. Also reach in coolers at bar.
Jul 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen. Repeat violation from 6-21-23.
Jul 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from outside and begin handling clean dishes, no hand wash. Discussed with employee, employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen. Repeat violation from 6-21-23.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders stored over ranch dressing, and raw mahi stored over cooked chicken wings. Items rearranged appropriately during inspection.
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. Grill drawers: cooked chicken wings 48F, raw chicken 47F, per cook over night, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: cooked chicken wings 48F, raw chicken 47F, per cook over night, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat lamp hot holding: cooked potatoes 111F, less than 1 hour per employee. Reheated in fryer at time of inspection.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up on dried grease on interior on flyers. Build up of residue in groves of soda gun nozzle.
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. Per manager 2 bartenders hired over 60 days, no proof of food handler training.
Condensation or other drainage not disposed of according to law. Observed condensation dripping from AC vents in kitchen, dripping on floor and expo table. No contamination observed.
Equipment in poor repair. Prep sink split on the side.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on fry station cart. Mold like substance on interior of soda gun holster at bar.
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.