GRAND MARLIN RESTAURANT
5323 NORTH LAGOON DRIVE, Panama City Beach FL 32408 · 850-249-1500
Last inspected Jun 18, 2026 · 9 visits since August 2023
DEC 24
JUN 25
SEP 25
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Back up salad cooler: chopped romaine 53F, per manager lettuce in cooler over night. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 18, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 15, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink testing 0ppm. Operator appropriately prepared a new sanitizing solution that tested 50ppm.
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. Rinsing temperature of dishmachine at 138F on dish temp after running it twice.
Clam/mussel/oyster tags not marked with last date served.
Ceiling tile missing. Two ceiling tiles removed over the three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles and vents throughout the kitchen. Fan guards in all the food Walk in coolers with dust accumulation.
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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. Tested at 145F at dish surface.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pickles from 3-19-26 produced using a hot pickling process. See stop sale.
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. Half and half 46F in bar reach in cooler. Per bartender half and half in cooler over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 46F in bar reach in cooler. Per bartender half and half in cooler over night. See stop sale. Fry station: sliced American cheese 48F, per manager cheese on station approximately 1 hour. Voluntarily discarded at time of inspection.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan or Process Waiver from the Division of Hotels and Restaurants. Establishment making pickles to keep over 7 days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior back door to kitchen has a gap at the threshold that opens to the outside and a hole in the door.
In-use ice scoop stored on soiled surface between uses. Mold like substance in ice scoop holster. Manager had both items washed at time of inspection.
Sep 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Observed bowl in flour container being used as a scoop. Operator removed bowl during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area and dish storage area with an accumulation of dust.
Current Hotel and Restaurant license not displayed. Operator printed and displayed license during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust in vents on reach in turbo air cooler.
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 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. Bar dish machine at 0ppm. Manager primed machine, tested and tested at 100ppm.
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. Back up salad cooler: chopped romaine 53F, per manager lettuce in cooler over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top drawers: raw salmon 44F, per manager salmon n cooler less than 30 minutes. Placed in walk-in cooler during inspection. Back up salad cooler: chopped romaine 53F, per manager lettuce in cooler over night. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in oyster station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on sides of fryers. Debris and mold like substance on sheet pans in walk-in cooler.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 6 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. Bar dish machine tested at 0ppm.
Raw animal food stored over or with unwashed produce. Raw shrimp over case of limes. Manager moved shrimp during 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. Cooked beets 44F on desert station. Per manager items in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beets 44F on desert station. Per manager items in cooler overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of residue in grooves of bar gun. Back splash on mixer in kitchen soiled. Items cleaned at time of inspection.
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher in recharge zone.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on underside of mixer head, food debris behind slicer guard. Items cleaned at time of inspection.
Handwash sink not accessible for employee use at all times. Plate cart parked in front of fry station handwash sink. Manager moved at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pans and pan lids stored next to hand wash sink in dish area. Manager moved lids at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Door by bar and front door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on gaskets on bar coolers and upright grill station cooler.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server reach in: milk 44F, per manger, employees left door open during setup. Milk moved to colder unit at time of inspection.
Clam/mussel/oyster tags not marked with last date served. Observed tags for pre-shucked oysters marked with shucked date. Discussed with manager. Tags returned to stay with oysters in cooler and be marked for sale/serve date.
Handwash sink used for purposes other than handwashing. Upstairs bar hand wash sink used as dump sink as evidenced by a perforated pan inside sink with garbage in pan. Manager used pan to designated dump sink at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At fry station hand wash sink, and prep area sink by fry station. Restocked at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Crushed ice machine at oyster bar, and large ice machine in back.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass and other debris at bottom of glass storage cooler at bar. Mold like substance on chest freezer gasket.
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.