BILLY'S OYSTER BAR
3000 THOMAS DR, Panama City Bch FL 32408 · (850)235-2349
Last inspected Apr 23, 2026 · 8 visits since October 2023
FEB 24
OCT 24
JAN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yellow rice from 10-14, crawfish étouffée from 10-15, see stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Stop sale issued due to improper cooling. Time/temperature control for safety food prepared from ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: sliced tomatoes 46F at 2:10pm, per employee tomatoes cut an approximately 9:45am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: swiss 51F, per employee cheese was placed in cooler approximately 3 hours prior. Placed in colder unit during inspection.
Time/temperature control for safety food prepared from ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: sliced tomatoes 46F at 2:10pm, per employee tomatoes cut an approximately 9:45am. See stop sale.
Garbage on the ground and/or pad around dumpster.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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. Make table: crab meat 61F, shredded cheese 46F, at 2:25pm. Per employee, food on make table since approximately 9:30am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: crab meat 61F, shredded cheese 46F, at 2:25pm. Per employee, food on make table since approximately 9:30am. See stop sale.
Ceiling shows damage or is in disrepair. Ceiling bulging over expo area in kitchen.
No waste receptacle installed at handwash sink provided with disposable towels. At hand wash sink near office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled speed rack in walk-in cooler. Grease build up on exterior of butter crock pot.
Jan 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw flounder stored over cooked bacon in walk-in cooler. Bacon moved to different area.
Some oyster tags not marked with last date served.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hush puppy scoop handle in product. Manager removed scoop at time of inspection.
Dec 26, 2024Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed ham, corned beef, pulled pork in upright reach in freezer.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yellow rice from 10-14, crawfish étouffée from 10-15, see stop sale
Stop sale issued on ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Yellow rice from 10-14, crawfish étouffée from 10-15, see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of make table: stuffed crab 57F, per employee, stuffed crabs have been in location for approximately 2 hours. Placed in cooler at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed ham, corned beef, pulled pork in upright reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on back of fryers and side of grill.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 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 0 ppm. Machine primed, retested at 100ppm.
Employee drink on side of made table. Operator discarded drink at time of inspection.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. 1 employee working with no proof of agreement. Employee signed agreement at time of inspection.
In-use ice scoop stored on soiled surface between uses. Build up on inside of pitcher used as ice scoop holster. Items washed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on Speed rack in walk-in.
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.