COURTYARD BY MARRIOTT PANAMA CITY
905 E 23 PL, Panama City FL 32405
Last inspected Jul 21, 2026 · 8 visits since July 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line upright by ice machine: cooked potatoes 50F, raw bacon 56F, cheddar 56F, pepper jack cheese 56F, tater tots 57F, cooked sausage 56F, raw shell eggs ambient temp 56F according to digital display 54F by thermometer. All items in cooler overnight per employee. see stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Smudge on ice scoop. Manager had ice scoop washed at time of inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Spray bottle containing toxic substance not labeled in beer room. Per manager bottle contains window cleaner.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Employee soup in cook line reach in over potatoes. Manager moved food to bottom.
No waste receptacle installed at handwash sink provided with disposable towels. In back kitchen.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. No sanitizer connected to machine. Employee connected sanitizer to machine at time of inspection, retested at 100ppm chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen handwash sink. Restocked at time of inspection.
Standing water or very slow draining water in handwash sink in kitchen.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification provided for general Manager Scott Pilla. No certification provided for any manager at this location.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 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. Cook line upright by ice machine: cooked potatoes 50F, raw bacon 56F, cheddar 56F, pepper jack cheese 56F, tater tots 57F, cooked sausage 56F, raw shell eggs ambient temp 56F according to digital display 54F by thermometer. All items in cooler overnight per employee. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line upright by ice machine: cooked potatoes 50F, raw bacon 56F, cheddar 56F, pepper jack cheese 56F, tater tots 57F, cooked sausage 56F, raw shell eggs ambient temp 56F according to digital display 54F by thermometer. All items in cooler overnight per employee. see stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. And cook line handwash sink. Restocked 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.