BIG EASY
8744 THOMAS DR, Panama City Beach FL 32408 · 850-305-3049
Last inspected Apr 7, 2026 · 6 visits since July 2023
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Two live, small flying insects in the women's guest bathroom.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans containing New Orleans sauce, Crawfish sauce, and other prepared onsite items, prepared on 04/06/2026 not marked by 06/07/2026. Operator properly date marked items at the time of inspection.
Condensation or other drainage not disposed of according to law. AC unit leaking water in the kitchen, next to handwashing sink. Standing water in the area.
Grease on the ground and/or pad around grease receptacle.
Portable fire extinguisher gauge in red zone, next to back door area. For reporting purposes only.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
Show 11 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 dishmachine tested at 10ppm chlorine. Dish machine primed and retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over grits in the walk in cooler.
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. Expo cooler: shrimp tasso sauce 54F at 4:20 per employee in cooler since 11:00am, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler: shrimp tasso sauce 54F at 4:20 per employee in cooler since 11:00am, see stop sale. Jambalaya 67F, shrimp Alfredo 77F, butter 46F, per employee items in cooler approximately 90 minutes.
Two live, small flying insects in the women's guest bathroom.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in the expo line lowboy opened for 48 hours per employee, without date marked based.
Handwash sink used for purposes other than handwashing. Items stored in kitchen handwashing sink. Bar sink used as dump sink as evidenced by strainer with food and straws in it. All items removed during insoection
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Grit cakes pulled from freezer, not date marked based on pull date.
Employee eating in a food preparation. Employee moved their food and finished eating in a different area.
Food stored on floor. Case of fries stored on floor in the walk in freezer.
Ice buildup in walk-in freezer.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken Jambalaya 82F, New Orleans sauce 83F, Tasso sauce 81F, gravy 81F ( 5:09-6:40). Chef placed items in freezer to reduce temperatures and will place on ice.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No Heimlich maneuver/choking sign posted.
Outer openings not protected with self-closing doors. Back door to kitchen.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23
No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen area hand wash sink. Restocked at time of inspection.
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.