INDIGO HOTEL RESTAURANT
9 HARRISON AVE, Panama City FL 32401 · 850-402-5100
Last inspected Aug 20, 2026 · 8 visits since August 2023
5 inspections trending up, 26 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards and interior of the oven.
No soap provided at handwash sink,by the microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top area of the stove,and hood filters.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk.
Food stored on floor. Post mixed on the floor.
Trash receptacles not provided where needed in establishment. Employee hand sink by the microwave.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Soap bottle containing toxic substance not labeled, bar hand sink.
Accumulation of black/green mold-like substance in the exterior of the ice machine/bin.
Silverware/utensils stored upright with the food-contact surface up.
Working containers of food removed from original container not identified by common name. Sugar and flour containers not labeled.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of glass cleaner on the shelf with the can goods. Remove by manager.
No waste receptacle installed at handwash sink provided with disposable towels. Kitchen.
Working containers of food removed from original container not identified by common name. Sugar container upstairs bar.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Observed bar employee hand sink use for dumping ice.
No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
Spray bottle containing toxic substance not labeled, bar service station.
Employee with no hair restraint while engaging in food preparation cook line. Employee put a restraint on.
Interior of oven has accumulation of black substance/grease/food debris on the cook line.
No handwashing sign provided at a hand sink used by food employees. Bar employee hand sink.
Working containers of food removed from original container not identified by common name. Flour,bread crumbs,not labeled. Employee placing a label on each item.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Manager placed date on the milk container.
No soap provided at handwash sink.cook line
No handwashing sign provided at a hand sink used by food employees. Cook line
Wet mop not stored in a manner to allow the mop to dry. Mop sink. Chef hung the mop correctly.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed a spoon inside employee hand against the wall in the kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink, next to coffee machine. Manager had employee put paper towels inside the drying device.
Equipment and utensils not properly air-dried - wet nesting.
Single-service articles not stored inverted or protected from contamination. Cook line. Chef correct the item on the cook line.
Working containers of food removed from original container not identified by common name. Season on the cook line. Chef placed labeled on the container.
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.