HOOTERS OF PCB
12709 W HWY 98, Panama City Beach FL 32407 · 850-230-9464
Last inspected Apr 30, 2026 · 14 visits since August 2023
MAY 25
MAY 25
OCT 25
FEB 26
APR 26
— STEADY
5 inspections within 20 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 wings at 51F. Manager states has only been out for one hour. Added ice and turned cooler down- 30 min down to 47F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2018022686 | Apr 24, 2018 | May 22, 2018 | $400 |
Inspection history
14 visits, newest first
Apr 30, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49F, raw shrimp 49F, hot dogs 49F per manager items in walk-in overnight see stop sale. Cheddar cheese 54F, sour cream 53F, Shredded lettuce 55F, at 2:50, per manager items delivered approximately 9:30am, 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. Raw chicken 49F, raw shrimp 49F, hot dogs 49F per manager items in walk-in overnight see stop sale. Cheddar cheese 54F, sour cream 53F, Shredded lettuce 55F, at 2:50, per manager items delivered approximately 9:30am, see stop sale.
Floor soiled/has accumulation of debris in walk-in cooler.
Objectionable odors in kitchen area.
Feb 27, 2026Inspection 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 cold held at greater than 41 degrees Fahrenheit. Wing box: raw chicken wings 45F, per manager chicken wings in location for less than 1 hour, iced at time of inspection.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding at bottom of wall between kitchen and bar.
Floor soiled/has accumulation of grease/debris in walk-in cooler and throughout kitchen. Mold like substance on walk-in cooler door frame.
Gaps around interior and exterior back doors to kitchen, hole in interior door from missing door knob.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket areas of cook line reach-in coolers soiled. Interior of unused salad cooler reach in soiled. Grease build up on sides of fryers. Soiled cart in prep area.
Standing water in bottom of bar reach-in-coolers.
Stored food not covered. Chicken flour in dry storage not covered. Manager covered flour during inspection.
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. Butter 47F, buttermilk 48F, Swiss cheese 49F, American cheese 48F, blue cheese 51F, cheese cake 50F, potato salad 50F, cheddar cheese 50F, pepperjack cheese 52F, per manager all items in cooler over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 47F, buttermilk 48F, Swiss cheese 49F, American cheese 48F, blue cheese 51F, cheese cake 50F, cheddar cheese 50F, pepperjack cheese 52F, potato salad 50F, per manager all items in cooler over night. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fry baskets: cooked wings 106F, cooked chicken tenders 105F. Per employee items cooked less than 1 hour prior.
No paper towels or mechanical hand drying device provided at prep area handwash sink. Restocked at time of inspection.
Floor soiled/has accumulation of debris in walk-in cooler, and behind cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Grease build up on sides of fryers, fry breading table cooler, prep table legs in corner of fry station.
Jun 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 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 chlorine. Manager connected new container of chlorine sanitizer to machine and primed, tested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: blue cheese 55F, Cole slaw 52F; fry station chest cooler: raw traditional chicken wings 45F, per manager items placed in cooler approximately 1.5 hours prior. Salad station move to reach in freezer and chicken iced during inspection.
Handwash sink used for purposes other than handwashing. Hand wash sink by dish machine at bar used for other purposes. Observed strainer in sink, observed bartender rinsing glasses in sink. Manager moved strainer to the sink designated as a dump sink on most recent establishment plans.
Floor soiled in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue/food debris build up on sides of fryers and under cook line shelf. Mold like substance on cook line reach in cooler drawer gaskets.
Standing water in bottom of reach-in beer cooler behind bar.
May 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance around soda dispensers in wait station.
No paper towels or mechanical hand drying device provided at handwash sink near dish machine. Restocked at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired certificates for Chelsea and Kim.
Build up of grease/residue on walk-in cooler floor and on half wall by front door.
Buildup of food debris/soil residue on equipment door handles. Build up behind walk-in freezer door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler door gaskets and grease build up around handle. Mold like substance on grill cooler drawer gaskets. Grease/residue build up on exterior of fryers.
Old food stuck to clean dishware/utensils. Tomato pieces on tomato diced. Employee washed diced at time of inspection.
Standing water in bottom of reach-in beer cooler at bar.
Mar 28, 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. Single service cups inside the season above fry station.
Interior of wing warner and smoker has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water inside the prep sink without running water.
Mar 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 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 washer tested at 0 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp on fry breading station 47F, per manager shrimp on station approximately 47F, manager voluntarily discarded shrimp at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink at bar and in kitchen near bar. Restocked at time of inspection.
No soap provided at handwash sink near bar. Manager restocked dispenser during inspection.
Buildup of food debris/soil residue on equipment door handles. Grease/residue on walk-in cooler door handle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above cook line. Floor soiled/has accumulation of debris. In dining area, and beside fryers in kitchen. Debris behind equipment at bar. Floor soiled in walk-in cooler. Wall soiled with accumulated grease, food debris, and/or dust. Half wall by front entrance soiled. Floor area(s) covered with standing water under ice well.
Clean forks in server station not stored inverted or in a protected manner. Manager had forks washed and stored inverted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer walk-in cooler gasket. Grease/residue/food debris build up on back slash area of fryers, sides of fryers, and exterior of hot hold oven. Mold like substance on wood under ice well.
Outer openings of establishment cannot be properly sealed when not in operation. Gap between outer back doors and inner back doors and missing door knob in inner back doors.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up of mold like substance on door of ice machine.
Silverware/utensils stored upright with the food-contact surface up. Observed forks with food side up.
Oct 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath rear door.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on prep table. Manager put back in sanitizer bucket.
Aug 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 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. Observed 0 ppm for dish machine at bar. Manager switched sanitizer. Sanitizer is now at 200ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings above hamburger patties. Manager put burger patties above chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed wings at 51F. Manager states has only been out for one hour. Added ice and turned cooler down- 30 min down to 47F.
Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no hand towels at hand sink in kitchen next to grill. Manager added paper towels.
Bowl or other container with no handle used to dispense food. Observed plastic soufle cup with no handle used in shredded lettuce. Manager removed.
Building components, attachments or fixtures in poor repair. Observed air conditioning not working properly. Manager states part is ordered.
Current Hotel and Restaurant license not displayed. Observed license displayed has expired on June 1, 2023. Manager printed new one and displayed out front.
Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen with no hair restraint. Manager gave him a hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed salad cooler reach in with food build up inside.
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.