EL WEIRDO
24 W OAK AVE, Panama City FL 32401 · 850-624-6729
Last inspected Apr 1, 2026 · 8 visits since October 2023
5 inspections within 3 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Working containers of food removed from original container not identified by common name. Container of salt unlabeled. Operator labeled item at the time of inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 108F. Manager obtained hot water at 148F for utensils.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line stored in water with a temperature of 116F.
Water leaking from Air conditioning unit located above triple sink into three compartment sink. Triple sink not in use at time of inspection. Discussion conducted with operator reference the situation.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Sanitizer buckets stored in hand wash sink. Employee removed buckets at time of inspection.
Clean equipment/dishware/utensils stored next to handwash sink exposed to splash. Dishes on dish rack drying in front of hand wash sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife between steam table and prep table. Removed, washed and relocated at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on steam table stored in water at 117F. Employee replaced with water at 137F,
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked chicken, cooked beef, cooked pork, bean dip, corn dip.
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. Observed cooked chicken, cooked beef, cooked pork, bean dip, corn dip.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at over 500ppm, diluted to 300ppm
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked chicken, cooked beef, cooked pork, bean dip, corn dip.
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. Observed cooked chicken, cooked beef, cooked pork, bean dip, corn dip.
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.