BAYOU ON THE BEACH CAFE
11115 HUTCHISON BLVD, Panama City Beach FL 32407 · 850.249.3478
Last inspected Aug 19, 2026 · 12 visits since December 2023
MAY 25
JUN 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger meat stored over raw shrimp in walk in cooler. Employee moved hamburger meat to bottom shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate5 Basic
What the inspector wrote — 16 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed, and put away a pan without sanitizing. Discussed with employee. Employee brought pan back to dish area to be properly washed, rinsed, and sanitized.
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. Reach in: spicy crab dip 48F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48F, per employee fish brought to cooler over 4 hours prior. See stop sale
Stop sale issued due to time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw shrimp 47F, per employee shrimp began thawing over 4 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in: spicy crab dip 48F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48F, per employee fish brought to cooler over 4 hours prior. See stop sale
Show the remaining 12 findings ▾
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw shrimp 47F, per employee shrimp began thawing over 4 hours prior.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment charging more if paying with credit card. Not properly disclosed on menu.
Clam/mussel/oyster tags not marked with last date served. Some tags not marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Food/debris in crevices of slicer.
No paper towels or mechanical hand drying device provided at cook line handwash sink. Restocked at time of inspection.
No soap provided at oyster bar handwash sink. Restocked during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy crab dip not dated. Per manager product made 4 days prior.
Buildup of food debris/soil residue on equipment door handles. Storage freezer handle area soiled.
Ceiling/ceiling tiles/vents and wall soiled with accumulated dust over cook line. Grease buildup on shelf over make table.
Floor area(s) covered with standing water. Water pooled on floor in walk-in cooler.
Floor in walk-in cooler not maintained smooth and durable. Floor made of asphalt type material, hole in floor near door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oyster trough soiled.
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2026Call 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 current manager certification provided for manager on duty Stephanie Bishop.
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No current manager certification provided for manager on duty Stephanie Bishop.
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 and walls soiled with accumulated dust in kitchen.
Floors not maintained smooth and durable. Worn concrete in dish pit. Floor in walk-in not smooth and easily cleanable, hole near door. Broken tiles in fry room.
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler at oyster bar.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to cook line and handled cell phone before putting on gloves and working with clean dishes and utensils, and also handled cell phone with gloved hands before again handling clean dishes and utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: iced egg wash 57F, per employee item was out approximately 2 hours. More ice added to ice bath during inspection. New temp after 30 minutes, 41F.
Clam/mussel/oyster tags not marked with last date served. Some October tags not marked.
Handwash sink used for purposes other than handwashing. Bucket of sanitizer stored in fry station hand wash sink. Employee removed sanitizer from sink during inspection.
Spray bottle containing toxic substance not labeled. 2 unlabeled bottles in dish pit, per employee 1 bottle contains bleach, and 1 bottle contains an unknown substance. Unknown substance voluntarily discarded during inspection, bleach labeled.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Cell phone on baked oyster station cutting board. Employee removed phone during inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Oyster knife handles wrapped in absorbent tape.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled wrappings on oyster knife handles.
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher in fry station overcharged.
Jun 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2025Call Back - Extension given, pendingComplaint Investigation
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. Cook line reach in: shucked oysters for baking 55/59F, per manager oysters transported from walk-in cooler less than 30 minutes prior. Oysters down to 47F, after 1 hour. Oyster trough: raw in shell oysters ambient temp 52F, employee added ice to oysters. Fry station: raw shrimp 45F, per employee shrimp in cooler approximately 2 hours. All out of temp shrimp used during inspection, in less than 4 hours
Jun 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in: shucked oysters for baking 55/59F, per manager oysters transported from walk-in cooler less than 30 minutes prior. Oysters down to 47F, after 1 hour. Oyster trough: raw in shell oysters ambient temp 52F, employee added ice to oysters. Fry station: raw shrimp 45F, per employee shrimp in cooler approximately 2 hours. All out of temp shrimp used during inspection, in less than 4 hours
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Fry station: egg wash 56F at 11:57, cooling since approximately 10:30 per employee, down to 54F, in 1 hour. Employee added ice to ice bath underneath and ice in egg wash.
Toxic substance/chemical improperly stored. Bucket of quaternary sanitizer on walk-in cooler shelf over shrimp. Employee removed bucket of sanitizer during inspection.
Manager or person in charge lacking proof of food manager certification. Manager on duty Stephanie Bishop unable to produce proof of food manager certification.
No chemical test kit provided when using sanitizer in wiping cloth bucket. Establishment requires quaternary sanitizer test strips.
No probe thermometer provided to measure temperature of food products.
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. Manager on duty unable to produce food handler certifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near dish area.
Buildup of food debris/soil residue on equipment door handles. Handle area of storage reach in freezer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In fry station.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cole slaw scoop handle in product in expo reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled trash can lid near expo reach in freezer.
Standing water in bottom of reach-in-coolers at oyster bar.
Waste line from soda gun passing through ice bin at oyster bar. Drain line removed at time of inspection.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in fry station is overcharged.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took out trash, returned to line and began putting on gloves. Discussed with employee, employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in vacuum sealed bag.
Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer blade guard soiled. Manager cleaned slicer at time of inspection.
Building components, attachments or fixtures in poor repair. Dust build up on shelf over steam table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling over cook line and fry room.
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. Thawed tuna in walk-in cooler in vacuum sealed package.
Equipment in poor repair. Splash guard broken between sink and steam table.
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in fly room overcharged.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Bottle stored in ice used for drinks. See stop sale. Observed bottle of wine stored in drink ice at bar.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed bottle of wine stored in drink ice at bar.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance inside and on inside of door.
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 open drink cup in kitchen on prep table near grill. Employee threw cup away.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and employee drink stored on slicer.
Equipment and utensils not properly air-dried - wet nesting. Observed pans on back rack and drinking cups next to tea urn stacked while still wet.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between pipe and wall. Employee removed knife and took to dish area.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw trigger fish. ( establishment has a consumer advisory) Manager moved ground beef to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
Handwash sink used for purposes other than handwashing. Observed glass stored in hand wash sink behind bar. Bartender removed glass.
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 tuna thawed still in package with instruction to remove before thawing on package.
Food stored on floor. Observed fryer oil stored on floor in dry storage.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee handled soiled dishes or utensils and then handled clean dishes or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher going from clean to dirty dishes with no gloves or hand washing as needed while changing tasks.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab green onion soup topping with their bare hands and add to soup. Employee added spoon in green onions.
Food stored in ice used for drinks. See stop sale. Observed opened beer stored in drink ice at bar. Bartender removed beer and melted ice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger meat stored over raw shrimp in walk in cooler. Employee moved hamburger meat to bottom shelf.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed fish thawed in refrigerator after freezing without new date mark to show date pulled from freezer.
Equipment and utensils not properly air-dried - wet nesting. Observed cambros and pitchers not fully dried before stacking. Manager had dishwasher run through dish again.
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.