CHANS WINE WORLD/CRAFT BAR
15600 PANAMA CITY BEACH PKY UNIT 180, Panama City Beach FL 32413 · 850-588-6890
Last inspected Jan 27, 2026 · 10 visits since December 2023
MAR 24
AUG 24
MAR 25
AUG 25
JAN 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2023004858 | Sep 6, 2022 | Mar 23, 2023 | $160 |
Inspection history
10 visits, newest first
Jan 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salute station: macaroni and cheese 45F, Demi glaze 45F, Brussels sprouts 45F, per manager items in cooler approximately 1 hour. Items moved to walk-in cooler during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb out side back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda nozzle soiled. Bartender cleaned nozzle at time of inspection.
Manager or person in charge lacking proof of food manager certification. No certification for manager Brandy.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Collards made 1-19-26, and Cole slaw, mashed potatoes and gumbo made 1-20-26 not date marked by 1-23-26. Manager date marked items during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the kitchen dishmachine.
Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-25
Ice buildup in sauté station reach-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves and on exterior of anchovy container.
Stored food not covered. Mashed potatoes, slaw, collards, and gumbo not covered in walk-in cooler. Items covered during inspection.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed vacuum sealed mahi in walk-in cooler. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up in grooves on soda nozzle.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine uses hot water sanitizer.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles on chemical shelf. Per employee, substances unknown, possibly sanitizer. Chemicals dumped and bottles cleaned during inspection.
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. Thawed vacuum sealed mahi in walk-in cooler. See stop sale.
Floor area(s) covered with standing water. Near three compartment sink. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; over bar.
Floor tiles missing and/or in disrepair in kitchen.
Ice buildup in reach-in cooler. Cook line middle cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around gasket area of 1 door grill reach in cooler.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brussel sprout topping made with cooked apples and onions 53F, per manager topping in location above make table for approximately 2 hours. Moved to walk-in cooler at time of inspection.
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/. Observed serve safe certificate for Max Morrison expired 2-12-25
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of potato material on French fry cutter.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine has a high temperature rinse, no irreversible thermometer or temperature strips available.
Spray bottle containing toxic substance not labeled. Per manager bottle contains sanitizer. Manager labeled bottle at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen and back door to dining area.
Floor area(s) covered with standing water. Near three compartment sink area.
Floor tiles missing and/or in disrepair. Throughout cook line and dish area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of chest freezer lid rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on exterior of flour bins
Stored food not covered. Fries on speed rack uncovered. Per chef, fries cooked previous day.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate6 Basic
Show 16 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. Observed 0ppm chlorine on low temp dish machine. Manager primed machine and retested at 100 ppm chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 47F and burgers 47F. Also had tuna in ROP pack with no way for contained air to release.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 47F and burgers 47F.
Toxic substance/chemical improperly stored. Observed glas cleaner and degreaser stored on rack with bar supplies. Manager moved both bottles.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed Manager on duty Scott Plumbley's certificate expired in June.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine and soda nozzles at bar with mold like substance.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in prep area with knife and scrubbing pads in it. Also both hand wash sinks at bar used as dump sink.
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. This violation is being handles on previous callback as warning.
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.
Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in seasoning. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on wall next to dish rack and over kitchen line.
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. Observed tuna in ROP package with no way for air to escape. Manager threw tuna away.
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. Observed employee drinking from coffee cup in expo area of kitchen. Also left on counter. Employee threw tea out.
Floor tiles missing and/or in disrepair. Observed tiles broken or missing throughout kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knives stored in between equipment and wall. Employee removed and took to 3 compartment sink to be washed.
Aug 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
May 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed bartender wash hands for 6 seconds.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cambro of mashed potatoes in walk in cooler at 92F with date marked 3-3-24. Kitchen manager threw potatoes out.
Handwash sink used for purposes other than handwashing. Observed strainer in both hand wash sinks. Also washing bar shakers and tools in hand wash sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap or paper towels at bar sink next to kitchen.
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen and wall next to dishes in kitchen with a build up of dust.
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. Observed tuna and grouper in ROP package with directions to remove before thawing.
Floor tiles missing and/or in disrepair. Observed floor tiles throughout kitchen and in dish area missing tiles.
In-use tongs stored on equipment door handle between uses. Observed 3 tongs on oven door.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Cook line. Manager removed items that was blocking employee hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean utensils knife's stored between equipment on the cook line. Cook remove the knives and store them correctly.
Ice scoop handle in contact with ice in the kitchen area drink ice bin. Ice scooping was removed and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the flour,pantomime,sugar container need cleaning.
Old labels stuck to food containers after cleaning on the rack by the cook line.
Stored food not covered. Observed tea containers not protected from possible contamination. Manager placed lid on the tea containers.
Water leaking from pipe at the employee hand sink on the cook line.
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.