GROCERY KITCHEN AND TAPROOM
1010 BECK AVE, Panama City FL 32401 · 228-297-8424
Last inspected Jun 4, 2026 · 6 visits since February 2024
OCT 24
JUN 25
JUL 25
FEB 26
JUN 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy in steam table hot holding at 126F, per operator, gravy on steam table for approximately 3 hours. Reheated to 167F at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Cooked time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In triple door reach in cooler: cooked bow tie pasta 45F, cooked angel hair pasta 44F. Items cooked and placed in the cooler since the day before. 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 time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In triple door reach in cooler: cooked bow tie pasta 45F, cooked angel hair pasta 44F. Items cooked and placed in the cooler since the day before. See stop sale.
Bowl or other container with no handle used to dispense food. Plastic ramekins in blackened spice contained in the kitchen.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Scale remover containers store on ice machine. Employee removed them at the time of inspection and appropriately stored them.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at 70F on handwashing sink in expo line area, next to drink machine.
Ice bucket not stored inverted or in a protected manner. Employee inverted it appropriately at the time of inspection.
Single-service articles not stored inverted or protected from contamination. Single service baskets in expo line and cooking line not inverted. Employee inverted the baskets at the time of inspection.
Standing water in bottom of reach-in-cooler. Lowboy in expo line area and lowboy in cooking line area.
Unwashed strawberries stored above cheesecake. Employee appropriately reorganized the items at the time of inspection.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Food stored in ice used for drinks. Pourers used for drinks in ice inside bar ice bin. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Pourers used for drinks in ice inside bar ice bin. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink in dish area and cook line. 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. 2 cooks with no food handler training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of grease/residues inside back door.
Time/temperature control for safety food thawed in an improper manner. Brisket thawing under heat lamp. Employee moved brisket to cooler at time of inspection.
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over beer and salad dressing in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy in steam table hot holding at 126F, per operator, gravy on steam table for approximately 3 hours. Reheated to 167F at time of inspection.
Observed used grease absorbing trays for fried food on cook line. Per employee, absorbent trays have been in use since yesterday. Discussed 4 hour time limit with employee. Employee discarded trays at time of inspection.
Feb 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Hole in or other damage to wall. Holes in brick wall.
No Heimlich maneuver/choking sign posted. Provided flyer to operator during inspection.
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.