DAVE & BUSTER'S
600 PIER PARK DR, Panama City Beach FL 32413 · 850-238-3501
Last inspected May 29, 2026 · 7 visits since November 2023
5 inspections within 9 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. Observed chorizo sausage at 50F for 3.5 hours. Manager took to freezer to bring temp down.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine gauge reading 122, no color change on temperature shrimp. Manager reset and refilled machine. Corrected to 180 and achieved color change on test strips.
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. Food debris behind slicer blade. Cleaned during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry make table: raw chicken 46F/58F at 2:00pm, per manager chicken in cooler since 11:00am. Moved to freezer at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink server station. Restocked at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in expo side reach in over sour cream. Drink discarded at time of inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over dish area.
Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-24
Employee eating while preparing food. Employee eating while cooking food on stove. Manager discussed with employee. Employee stoped eating, changed gloves and washed hands.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw beef burgers. Manager moved eggs to bottom shelf.
Equipment and utensils not properly air-dried - wet nesting. Observed glasses stacked at bar that were still wet from washing. Manager unstacked.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket with towels in it stored on floor on cook line. Manager removed from floor.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food stored in ice used for drinks. See stop sale. Observed bag of mint stored in ice at bar. Manager took out and asked employee to melt ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo sausage at 50F for 3.5 hours. Manager took to freezer to bring temp down.
Employee drinking from an unenclosed beverage container at the bar. Manager had employee throw drink out.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance on side of ice machine. Manager cleaned during inspection.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at the bar. Employee labeled bottle with marker.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed soufle cup in diced tomatoes. Manager removed.
Silverware/utensils stored upright with the food-contact surface up. Observed knives and forks stored with food contact side up. Manager had employee turn silverware handle side up and put through dish machine.
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.