DON JOSE'S
1409 N US 231 STE B, Panama City FL 32405 · 850.960.2355
Last inspected Aug 11, 2026 · 8 visits since October 2023
SEP 24
JUN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 51F, per manager, cooling over night. 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
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine three compartment sink testing 0ppm. Operator replaced with new solution that tested at 100ppm at the time of inspection.
Nonfood-grade bags used in direct contact with food. Food stored in T-shirt bags in walk in freezer. Operator removed items from bags and placed them in food pans at the time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over shredded cheese and ham in walk in cooler. Raw shell eggs stored over unwashed produce in walk in cooler. Operator appropriately reorganized all food items in the walk in cooler at the time of inspection.
Toxic substance/chemical improperly stored. Degreaser and disinfectant spray bottles stored next to liquid shortening. Operator removed chemicals at the time of inspection and appropriately stored them.
Show the remaining 4 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of inspection, operator reduce oxygen packaging raw meat product to later place in walk in freezer. When notified the need of an approved HACCP plan, operator stopped and placed items in pans in the walk in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans with oxtail, pork masitas and lamb prepared on 08/10/2026 not labeled by 08/11/2026. Operator labeled items at the time of inspection.
Spray bottle containing toxic substance not labeled. Spray bottles stored next containing degreaser, per operator, not appropriately labeled. Operator labeled item at the time of inspection.
Stored food not covered. Frozen plantains in chest freezer, and pork in walk in freezer not appropriately covered.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Bug spray stored on prep table. Manager removed it and properly stored it during inspection.
Handwash sink used for purposes other than handwashing. Presence of a sanitizer bucket in the handwashing sink located at the front counter.
Bowl or other container with no handle used to dispense food. Cup without a handle in the rice. Manager removed it during inspection.
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. Multiple food items were stored on the floor of the Walk in Freezer.
Jul 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface cutting board on cook line soiled with food debris, mold-like substance or slime.
No soap provided at handwash sink. Soap dispenser at handwashing sink empty.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed home made desserts onsite held more than 24 hours not date marked.
Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured.
Ceiling/ceiling tiles in bakery section soiled and lobby area. Observed ceiling tile soiled with water stain and bowing out.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cooking utensils inverted incorrectly. Operated corrected during inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Operator moved during inspection.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in bakery area with no shields on lights.
No handwashing sign provided at a hand sink used by food employees.
Water leaking from faucet at triple sink.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: pork chicharrones 96F/118F per employee item was made approximately 1 hour prior. Voluntarily discarded at time of inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage on tiles around vents in dining area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler and freezer gaskets.
Sanitizing solution not maintained clean. Food debris in solution. Employee dumped solution and made new.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes stored on shelf above cut tomatoes, lettuce and cucumbers.
Wall soiled with accumulated grease, food debris, and/or dust. Wall near fry station prep table dirty. Grease accumulation on walls near fire suppression tanks.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Raw meat in plastic grocery bag in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On fry station counter: cooked pork 63F, ham 71F, on prep table shelf: raw shell eggs ambient temp 71F, per employee, all items less than 4 hours. Manager voluntarily discarded items at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line hot holding: cooked tilapia 97F, per manager less than 4 hours. Manager voluntarily discarded fish at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager unable to provide chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink by kitchen three compartment sink. Paper towels restocked at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for Jessica.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice scoop handle in contact with ice. In front line ice chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler and freezer gaskets.
Old labels stuck to food containers after cleaning. Observed pan of rice in walk-in labeled as ribs from 9a¿¿12. Manager states date/product is incorrect.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked plantains on fry station counter 54F, per manager approximately 2 hours. Returned to cold holding at time of inspection. Discussed temperature control and Time as a Public Health Control with manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in bakery area. Underside of mixer head. Cleaned at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Space under side door near self serve drink area.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Ground beef slacking at room temperature. Moved to walk-in cooler at time of inspection.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 51F, per manager, cooling over night. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 51F, per manager, cooling over night. See stop sale.
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. 2 employees with no reporting agreement. Signed agreement at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Side door near register.
Stored food not covered. Rendered fat in freezer not covered. Manager voluntarily discarded.
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.