CAPTAIN ANDERSON'S
5551 N LAGOON DR, Panama City Bch FL 32408 · (850)234-2225
Last inspected May 4, 2026 · 7 visits since August 2023
APR 24
JUL 24
JUN 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Grilled grouper final temp 140F, cook returned snapper to grill, cooked to 150F,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Toxic substance/chemical improperly stored. Windex stored on prep table by soup base and tomatoes. Manager removed windex during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table by wood planks. Manager discarded drinks during inspection.
Stored food not covered. Lobster tails in freezer not covered. Manager had tails covered during inspection.
Sep 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna, not fully cooked, stored over boiled eggs in salad station cooler. Tuna moved to bottom during inspection.
Equipment in poor repair. Some fry baskets have loose or missing pieces of steel.
Insect control device installed over food preparation area. Bug zapper on wall over flour in fry station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hush puppy maker.
Stored food not covered. Uncovered bread and florintine baskets in walk-in cooler.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna, not fully cooked, stored over chopped lettuce in salad station. Operator separated items appropriately.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Nicholas Patronis expired 1-27-25
Food-contact surface soiled with food debris, mold-like substance or slime. Residue on slicer parts.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at bar, per bartender, bottle contains pine sol.
Exterior door has a gap at the threshold that opens to the outside. Side door near dish area. Gaps also near handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Desert utensils in water 81F. Manager discarded water and stored utensils with out water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill station reach in cooler door gaskets soiled.
Jul 17, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Grilled grouper final temp 140F, cook returned snapper to grill, cooked to 150F,
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Large dishwasher machine max temp reached 157F at dish surface.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over whipped cream and mozzarella cheese. Raw beef stored over butter sauce. All items rearranged appropriately at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese 55F, on expo counter. per manager less than 1 hour. Returned to refrigeration at time of inspection. salad station counter crab meat 58F, returned to cold hold unit at time of inspection.
Toxic substance/chemical improperly stored. Bottle of windex stored over roux. Windex relocated at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At fish bar. Restocked at time of inspection.
No soap provided at handwash sink. At fish bar. Restocked at time of inspection.
Stored food not covered. Gouda uncovered on walk-in cooler shelf. Manager wrapped Gouda at time of inspection.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low cook line reach in: butter 54F, Gouda cheese 55F, Per manager less than 1 hour. Items returned to colder unit during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom. Restocked at time of inspection.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna removed from package at time of inspection.
In-use knife/knives stored in crack btween wall and sheet metal lining. Knives removed and sent to dish pit at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.mold like substance on produce walk-in cooler shelves near door.
Aug 15, 2023Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasteurized liquid egg in produce walk-in. Raw shrimp over over cooked crab meat products in seafood walk-in. All items rearranged at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in: butter 54F, Mac and cheese 55F, less than 2 hours. Moved to freezer for rapid cooling at time of inspection.
Bowl or other container with no handle used to dispense food. Ice bucket used for scooping ice in ice cart at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and plate of food over clean dishes in dish area. Drink on top shelf in freezer. All drinks removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris/ residue round reach-in seal area of grill low reach in cooler. Residue inside sink at grill station. Grease/residue on shelf by salad dressing area. Build up inside soda gun holsters at bar. All areas cleaned 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.