CAPTAIN'S TABLE FISH HOUSE RESTAURANT
1110 BECK AVENUE, Panama City FL 32401 · 850-919-9933
Last inspected Jun 24, 2026 · 11 visits since July 2023
AUG 24
MAR 25
OCT 25
MAY 26
JUN 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line: shrimp chowder 132F, she crab soup 126F, Reheated during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Thawed mullet and flounder in vacuum sealed bags. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked crab legs. Raw fish over cooked crab fingers.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Thawed mullet and flounder in vacuum sealed bags. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line: shrimp chowder 132F, she crab soup 126F, Reheated during inspection.
Show the remaining 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink on shelf in sauté station.
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Yellowfin tuna.
Employee with no hair restraint while engaging in food preparation. Cook line.
In-use tongs stored on equipment door handle between uses. Hanging on the Stove door of the cook line.
Time/temperature control for safety food thawed in an improper manner. Observed yellow fine tuna and beef thawing at room temperature in the back prep area.
Trash receptacles not provided where needed in establishment, at some of the employees hand sink.
Oct 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled.
Equipment and utensils not properly air-dried - wet nesting. Stacking cups in the waitress station.
Food stored on floor.cooking oil on the floor the the dry storage area.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on stove 112F, per employee butter pulled from heat approximately 2 hours prior. Returned to heat during inspection.
Buildup of food debris/soil residue on equipment door handles. Handles on server 4 door cooler soiled. Employee cleaned at time of inspection.
Clean linens stored in improper location. Stored in women's bathroom closet.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in cornmeal. Removed at time of inspection.
No waste receptacle installed at handwash sinks provided with disposable towels. In dish pit, on cook line, and in prep area. Trash cans provided at time of inspection.
Sanitizing solution not maintained clean. Debris in sanitizer solution, observed employee using solution to sanitize dishes. Employee made new solution.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee washed hands with no soap. Observed oyster shucker wash hands with no soap. Discussed with employee, employee washed hands with soap.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Employee made new solution, retested at 300ppm quaternary.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On stove: heavy cream 69F, imperial cream sauce 70F, per manager out less than 2 hours. Oven to freezer for rapid chilling at time of inspection. Heavy cream down to 56F, imperial 52F, in 39 mins
No soap provided at handwash sink. At oyster bar. Restocked at time of inspection.
Operator is conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw fish in vacuum sealed bag. Operator has submitted HACCP plan, changes to plan required before plan can be approved.
Bowl or other container with no handle used to dispense food, in flour, rice, sugar, and corn meal bins.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server table: iced butter 50F, sour cream 50F, less than 1 hour. Some contents placed in cooler, more ice water added to setup for better cooling.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test kit for dish machine.
Nov 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Call Back - Extension given, pendingComplaint Investigation
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, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed snapper frozen in walk-in freezer. Operator states fish is frozen in unsealed bag, transferred to FDACS facility to be sealed and returned to restaurant.
Jul 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo window: clarified butter 82F, 67F, in portion cups, less than 1 hour. Discussed hot well holding and possible Time as a Public Health Control, provided form for written plan. Butters marked for time at time of inspection.
No soap provided at handwash sink. Hand wash sink by three compartment sink stocked with hand sanitizer. Hand sanitizer removed and replaced with soap.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed snapper frozen in walk-in freezer. Operator states fish is frozen in unsealed bag, transferred to FDACS facility to be sealed and returned to restaurant.
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.