CANTINA DEL MAR
4933 THOMAS DR, Panama City Beach FL 32408
Last inspected Feb 17, 2026 · 5 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
JAN 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at cook line hand wash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored with deli meats in lowboy adjacent to cooking line burners.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burger beef patties over opened bag of french fries.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes cut at approximately 7:00am per employee, in walk in cooler at 49F at 2:00pm,. 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. Diced tomatoes cut at approximately 7:00am per employee, in walk in cooler at 49F at 2:00pm,. See stop sale.
Show the remaining 14 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Handwash sink not accessible for employee use at all times. Handwashing sink in the ware washing area blocked by a cart with dishes.
Handwash sink used for purposes other than handwashing. Handwashing sink in the ware washing area with a scraper in it. Manager removed it at the time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned cups of salsa not date marked. Per manager, salsa prepared 02/15/2026.
Soap dispenser at handwash sink not working/unable to dispense soap. Bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl without handle in the flour container.
Carbon dioxide/helium tanks not adequately secured. One in server station, one in indoor bar area, and one in outdoor bar area.
Covered waste receptacle not provided in women's bathroom. Left stall with broken lid receptacle.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Two scoops inside of the container with unlabeled spice in the dry storage shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and gasket area in reach in coolers in the cooking line with debris and mold like substance.
Standing water in bottom of reach-in-cooler in the cooking line, next to the expo window.
Stored food not covered. Tostones in the walk in freezer without proper cover.
Working containers of food removed from original container not identified by common name. Undetermined spice without a label in the dry storage area.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over bags of onions in walk-in cooler. Chicken moved during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up in groves of soda gun nozzle. Employee cleaned nozzle during inspection.
Soap dispenser at dish area handwash sink not working/unable to dispense soap. Dispenser fixed during inspection.
Exterior door has a gap at the threshold that opens to the outside. Under back door and side door to bar area.
Food stored on floor. Container of salsa on floor in walk-in cooler. Item removed from floor at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in reach in freezer on cook line.
Feb 12, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Equipment drain line draining into handwash sink. A/C line draining into kitchen hand wash sink.
Exterior door has a gap at the threshold that opens to the outside. Door to bar area.
No Heimlich maneuver/choking sign posted. Emailed sign to operator during inspection.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue build up on interior of tortilla chip warmer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked jalapeños on cook line marked for time. No written plan.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at cook line hand wash sink.
Exterior door has a gap at the threshold that opens to the outside. Gap under door between bar and outside bar.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and prep sink. Employee removed knives at time of inspection.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 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. Dish machine tested at 0ppm. New sanitizer hooked up to machine and primed. Retested at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling from approximately 2:30, iced on counter, 98F at 3:10 down to 89F at 4:00. Improper rate of cooling. Employee put chicken in shallow pans and transferred to walk-in freezer for rapid cooling.
Handwash sink used for purposes other than handwashing. Dirty dishes in cook line hand wash sink. AC drain line in cook line Hand wash sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob at cook line Hand wash sink not functioning. Water temperature of 80F out of cold water side.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between make table lids on cook line. Knife removed and sent to dish pit at time of inspection.
No light in walk-in freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed lava rock molcajete bowls, not smooth nor non porous. Operator states bowls are lined with tin foil. Discussed with operator, all equipment must be smooth, non porous, and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/ food debris in between make table lids, on table under flat top, and on lava rock bowls.
Wall soiled with accumulated grease, food debris, and/or dust. Food splashed on wall behind steam table, and on wall behind prep table by ice machine.
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.