DAT CAJUN PLACE
2705 THOMAS DR, Panama City Beach FL 32408 · 850.588.5314
Last inspected Jun 11, 2026 · 8 visits since August 2023
AUG 24
JUN 25
NOV 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. Crawfish salad in walk-in cooler from 11-6 not used by 11-18. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 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. Soft shell crab in fry station drawers at 47F, in cooling unit for around two days, and par cooked chicken wings in fry station lowboy at 50F, in cooling unit since the day before, per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soft shell crab in fry station drawers at 47F, in cooling unit for around two days, and par cooked chicken wings in fry station lowboy at 50F, in cooling unit since the day before, per operator. See stop sale.
Carbon dioxide/helium tanks not adequately secured. Three tanks in the outside storage/walk-ins shed. One tank in the bar storage room.
Reach-in cooler interior/shelves have accumulation of soil residues. Bar's reach in coolers holding beers, with buildup of soil in the bottom.
Mar 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over coleslaw and portioned salsa cups in salad station reach in cooler. Manager removed tuna at the time of inspection.
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. Sliced green tomatoes in appetizer station at 47F. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Bread pudding in hot holding sham in appetizer station at 115F. Per manager, item placed in oven for reheating for 3 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced green tomatoes in appetizer station at 47F. Per manager, tomatoes stored overnight. See stop sale. Bloody Mary mix in bar walk in cooler at 46F. Per manager, item in walk in cooler for 20 minutes.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Bread pudding in hot holding sham in appetizer station at 115F. Per manager, item placed in oven for reheating for 3 hours. See stop sale.
Bar reach in coolers interiors soiled.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cooking line wearing a watch.
Equipment in poor repair. Broken gasket in hot holding sham in appetizer station.
Ice buildup on the floor under the fans in outside walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in expo line in standing water at 69F. Manager took utensil to ware washing area at the time of inspection.
Reach-in cooler shelves with rust that has pitted the surface. Double sliding doors reach in cooler in bar area, used for chilled glasses.
Two ice scoop handles in contact with ice at the bar. Manager appropriately stored them at the time of inspection.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Large gas tanks in storage building at the back of the establishment. For reporting purposes only.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. Crawfish salad in walk-in cooler from 11-6 not used by 11-18. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk iced on fry station counter 46F, per manager buttermilk out approximately 1 hour. Ice water added to ice bath, corrected to 41F. Boudin balls on app station counter 62F, per manager item placed on counter approximately 2 hours prior. All Boudin heated and placed in hot holding during inspection.
Clam/mussel/oyster tags not marked with last date served. Tags for pre-shucked oysters being marked for the day the oysters were shucked.
Manager or person in charge lacking proof of food manager certification. No certification provided for Okeito
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.
Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer behind bar unlabeled. Employee labeled bottle at time of inspection.
Food stored on floor. Bags of crawfish seasoning on floor in storage building.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Food stored on floor. Bins of red beans cooling and French fries stored on floor in walk in freezer. Manager placed red beans on shelf.
No handwashing sign provided at a hand sink used by food employees at oyster bar. Manager placed a sign at sink.
Soiled dry wiping cloth in use at breader station under flour and milk bath.
Stored food not covered. Multiple pans of sauce and reaped beans stored in walk in cooler and freezer not covered.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crawfish étouffée 52F, cooling over night. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crawfish étouffée 52F, cooling over night. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish surface temp 152F, manager connected chlorine and primed machine, tested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drawers: raw shucked oysters 55F, Fry station 1 door reach in: buttermilk 50F, pork shoulders 52F, per manager all items less than. 1 hour. Placed items in different cooler at time of inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on under side of slicer blade guard. Employee cleaned at time of inspection.
No cleaning agent provided at dish machine at bar. Manager connected detergent to machine and primed detergent.
Clean glass stored on dusty side of oyster bar ice machine. Manager cleaned glasses and ice machine at time of inspection.
Nov 30, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spaghetti noodles at 90F. Manager stated only out for 3 hours and put spaghetti back in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle holders behind bar and ice machines in back of restraint with mold like substance inside. Manager had employees clean holders and ice machines.
Food stored on floor. Observed pickles and wings on floor of walk in cooler and shrimp on floor of walk in freezer. Manager put all items in both coolers on shelves.
Silverware/utensils stored upright with the food-contact surface up. Observed forks with food contact side upright. Manager had employee put handles up and run back through dish machine.
Stored food not covered. Observed sauces in walk in cooler and beans in hot well not covered. Manager had employee cover everything.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 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. Boiled shrimp in app station 55F, per manager over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright oyster station cooler: shredded cheddar 44F, moved to freezer at time of inspection for rapid cooling. Retemped at 40F. Boiled shrimp in app station 55F, per manager over night. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish rack over clean squeeze bottles. Drink removed at time of inspection.
In-use ice paddle for ice machine located outside not stored in a protected manner between uses. Items brought inside and washed and relocated.
Soiled floors/carpeting. Debris on floor in front of bar dishwasher.
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.