CAPTAIN D'S 3780
225 W 23 ST, Panama City FL 32405 · 850-784-0322
Last inspected Apr 29, 2026 · 10 visits since October 2023
AUG 24
JAN 25
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans 112F, on cook line, per manager approximately 30 minutes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. Left a copy.
Employee with no hair restraint while engaging in food preparation. Cook line.
Equipment in poor repair. Gaskets on the reach in freezer and cooler on the cook line. Observed walk in cooler door handle broken.
Ice buildup in the walk-in freezer.
Show the remaining 5 findings ▾
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of both hood systems.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line soil with breading flour.
Working containers of food removed from original container not identified by common name. Powder sugar not labeled on the cook line.
floor tile broken on the cook line.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 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. Low make table cooler: cheddar cheese 48F, cooked rice 49F. Per manager items in cooler for undetermined amount of time. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Hot hold shelf: green beans 116F. Per manager, green beans in location for undetermined amount of time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low make table cooler: cheddar cheese 48F, cooked rice 49F. Per manager items in cooler for undetermined amount of time. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Hot hold shelf: green beans 116F. Per manager, green beans in location for undetermined amount of time. See stop sale.
Floor soiled/has accumulation of debris behind cook line equipment.
Grease build up on ground outside back door.
Standing water in bottom of low make table reach-in-cooler.
Jun 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority1 Intermediate10 Basic
Show 16 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Comet cleaner/sanitizer used to clean and sanitize interior of kettle. Discussed with manager, manager sanitized kettle with quaternary sanitizer.
Nonfood-grade hose conveying potable water. Non food grade water hose used to fill kettle.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area hot holding: baked potatoes 118F/128F at 3:15pm, per manager potatoes placed in hot hold area at approximately 9:15am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low reach in near hand wash sink: American cheese 55F, per employee, cheese placed on make table approximately 30 minutes prior. Employee placed cheese in walk-in cooler for better cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area hot holding: baked potatoes 118F/128F at 3:15pm, per manager potatoes placed in hot hold area at approximately 9:15am. See stop sale.
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. 2 food handlers employee over 60 days at time of inspection. Manager on duty unable to locate certifications.
Ceiling/ceiling tile shows damage or is in disrepair above back prep table.
Condensation or other drainage not disposed of according to law. Observed ceiling leaking in kitchen prep area, dripping onto corner of prep table. Manager moved table away from dripping area. Water droplets observed on ceiling over kettle. No contamination observed during inspection. Manager had condensation wiped off ceiling during inspection.
Cove molding at floor/wall juncture broken/missing by drive through.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dish rack by three compartment sink. Manager discarded drink at time of inspection.
Food stored on floor. Boxes of shortening on floor by fry station freezer.
Mold like substance on ceiling out side men's room and over kettle. Floor area(s) covered with standing water on cook line near hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.
Objectionable odors in bathroom or other areas of the establishment. Disagreeable odor in kitchen near hand wash sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Inside of reach in cooler near hand wash sink soiled. Used gloves and food debris on back of make table.
Standing water in bottom of reach-in-cooler by hand wash sink.
Jan 29, 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 7 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook make hand contact with mouth contact area of personal drink with gloved hands. Continued to handle cook line utensils and Togo boxes with same gloves and no hand wash.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker required on non chemical side of splitter on mop sink, and on faucet by kettle.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris built up on lemon cutter blades under back prep table. Manager had item washed at time of inspection.
Cove molding at floor/wall juncture broken/missing by drive through window.
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. Employee drinking from water bottle with screw off lid.
Floor tiles missing and/or in disrepair in center of cook line.
Nonfood-contact surface soiled. Mold like substance on exterior of gallon jug of ranch dressing in walk-in cooler. Manager voluntarily discarded product.
Oct 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; on vents and tiles over prep area, cook line, front counter area, in dining area, and outside bathrooms. Mold like substance on wall behind three compartment sink. Floor soiled/has accumulation of debris. Behind cook line equipment and under register.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves and speed rack in walk-in cooler. Mold like substance at base of customer self serve soda machine.
Sep 17, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; on vents and tiles over prep area, cook line, front counter area, in dining area, and outside bathrooms. Mold like substance on wall behind three compartment sink. Floor soiled/has accumulation of debris. Behind cook line equipment and under register.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves and speed rack in walk-in cooler. Mold like substance at base of customer self serve soda machine.
Aug 15, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low cook line 1 door cooler: shredded cheese 45F, potato soup45F, at 11am, per manager on line since approximately 9am. Manager noted empty pan slot allowing cold air out, placed pan in slot. After 50 minutes, shredded cheese at 45F, potato soup at 46F, manager moved items to walk-in.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; on vents and tiles over prep area, cook line, front counter area, in dining area, and outside bathrooms. Mold like substance on wall behind three compartment sink. Floor soiled/has accumulation of debris. Behind cook line equipment and under register.
Cove molding at floor/wall juncture broken/missing. By drive through window.
Floor area(s) covered with standing water. Under register.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves and speed rack in walk-in cooler. Mold like substance at base of customer self serve soda machine.
Stored food not covered. Open box of shortening uncovered. Manager covered shortening at time of inspection.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 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. Broiler area make table: portioned gumbo 47F/52F, at 3:15pm per manger gumbo on make table since 10:30am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broiler area make table: portioned gumbo 47F/52F, at 3:15pm per manger gumbo on make table since 10:30am. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green beans 112F, on cook line, per manager approximately 30 minutes.
Covered waste receptacle not provided in women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed rack in walk-in cooler.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced cole slaw 57F, approximately 30 mins per employee, voluntarily discarded at time of inspection.
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. Observed training for 1 employee completed over 3 years ago.
Condensation building up and dripping/leaking into area under ice bin and nearby floor area.
Cove molding at floor/wall juncture broken/missing. By drive through window.
Floor tiles missing and/or in disrepair. Broken/loose tiles on cook line.
Mold like substance growing in damp area under front counter ice bin and self service soda fountain. Mold like substance on wall and ceiling around steamer.
Plumbing system in disrepair. Bell housing on mop sink vacuum breaker broken.
Standing water in bottom of reach-in-cooler. In fry station reach 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.