COPPER TAP GRILLE
1316 BECK AVE, Panama City FL 32401 · 850-740-3333
Last inspected May 14, 2026 · 12 visits since October 2023
APR 24
OCT 24
JUN 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 27 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23
★ 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--2022033632 | Feb 23, 2022 | Aug 11, 2022 | $160 |
Inspection history
12 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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. Dishmachine testing 0ppm after several runs.
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. Grouper fillets and tuna steaks thawed in vacuum sealed packaging.
No paper towels or mechanical hand drying device provided at handwash sink in the bar area. Operator placed paper towels at the time of inspection.
No soap provided at handwash sinks in the bar area and next to the cooking line. Operator placed soap in both handwashing sinks at the time of inspection.
Bar reach-in cooler interior in the bar area with buildup. Operator cleaned area at the time of inspection.
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. Grouper fillets and tuna steaks thawed in vacuum sealed packaging. See stop sale.
Interior of microwave has accumulation of food debris in the cooking line.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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. Tested at 0ppm chlorine. New chlorine connected to machine and primed. Tested at 100ppm.
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. Blue cheese 55F in make table at 2:45pm. Per employee item place here at approximately 9:00am. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 55F in make table at 2:45pm. Per employee item place here at approximately 9:00am. See stop sale.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of fry breading station make table area soiled.
Standing water in bottom of breading station reach-in-cooler. Employee cleaned water out of cooler.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator states paid by phone at time of inspection.
No soap provided at handwash sink in salad area. Employee restocked soap at time of inspection.
Standing water in bottom of reach-in-coolers in grill station and fry breading station. Employee removed water from bottom of cooler.
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
Oct 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill area cooler: raw shrimp 48F, mozzarella/provolone mix 50F, grouper 48F, per employee less than 4 hours. Placed in freezer for rapid chilling at time of inspection. New temps mozzarella/provolone mix 43F, grouper 45F, shrimp 45F,
Observed working faucet at three compartment sink at open air bar. Observed glass cleaning brush inside sink. Per plan review packet proviso The 3-compartment sink must have the plumbing disconnected and faucet/spout removed at the open air bar. No ware washing is permitted at the open-air bar unless a commercial grade dishwasher is installed.
Buildup of food debris/soil residue on equipment door handles. Grease/residue build up on handle area of upright glass door cooler by cook line.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
Knife stored wrapped in soiled towel in sauté cooler. Manager had item washed and relocated.
Stored food not covered. Ice cubes for bar drink stored uncovered in kitchen upright freezer. Ice cubes voluntarily discarded at time of inspection.
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar added with hand wash sink, three compartment sink, ice well reach in coolers.
Dec 19, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar added with hand wash sink, three compartment sink, ice well reach in coolers.
Oct 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 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. Machine Tested at 0ppm. Employee primed machine, retested at 50ppm. Bar three compartment sink tested at 0ppm, employee made new chlorine solution, retested at 50ppm
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station: raw calamari 50F, raw shrimp 52F, moved to freezer for cooling. 2 door cookline reachin: raw ribeye 46F, raw grouper 45F, less than 4 hours, moved to walk-in cooler. New temps: raw calamari 43F, raw shrimp 40F, raw ribeye 43F, raw grouper 42F,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked potatoes 97F, less than 4 hours per manager. Reheated at time of inspection.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Outside bar added with hand wash sink, three compartment sink, ice well reach in coolers.
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.