J MICHAEL`S
3210 THOMAS DR, Panama City Beach FL 32408 · 850-233-2055
Last inspected May 18, 2026 · 11 visits since November 2023
OCT 24
JUN 25
JUN 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. 2 live flying insects in kitchen area around expo line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025074800 | Oct 3, 2025 | Feb 9, 2026 | $400 |
| 6--2025007679 | Oct 29, 2024 | Mar 6, 2025 | $160 |
Inspection history
11 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Toxic substance/chemical improperly stored. Chemical spray bottle stored on food prep table in kitchen area next to exit door on left of kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on food prep area on kitchen line.
Equipment and utensils not properly air-dried - wet nesting. Cups stacked in service area not completely dry before stacking.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at sink in bar area.
Oct 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main walk-in: rice cooling since 11:00am per manager down to 79F at 2:11pm. See stop sale. Repeat violation from 6-24-25.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main walk-in: rice cooling since 11:00am per manager down to 79F at 2:11pm. See stop sale.
Toxic substance/chemical improperly stored. Glass cleaner stored over prep sink. Oysters observed in sink. Manager moved glass cleaner during inspection.
Manager or person in charge lacking proof of food manager certification. No proof of manager certification for manager on duty Jordan Taylor.
Bowl or other container with no handle used to dispense food. Styro foam cup used as scoop in Lima beans.
Buildup of food debris/soil residue on equipment door handles. Expo make table handles soiled. Fry station upright cooler door handles soiled.
Equipment in poor repair. Stainless steel missing on underside of sauté make table lid. Styrofoam insulation exposed.
Exterior door has a gap at the threshold that opens to the outside. Gap under door near mop sink.
Floor tiles missing and/or in disrepair. Near sauté handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Mold like substance on gaskets of expo reach in cooler.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Open packages of paper towels in outside paper goods room.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling since approximately 11:10am per manager, down to 79F at 1:19pm. 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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling since approximately 11:10am per manager, down to 79F at 1:19pm. See stop sale.
Live, small flying insects found. 2 live flying insects in kitchen area around expo line.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Lettuce bin: lettuce 56F at 11:47 per employee chopped approximately 1 hour prior, down to 52F at 12:58. Employees began moving lettuce t colder unit during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed multiple unmarked tags on floor and shelf of walk-in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink. Employee moved to hand wash sink to complete hand washing.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags not available for oysters sold or served on 6-5-25. Tags available for oysters sold or served on 6-4-25. Next chronological tags found are for oysters harvested on 6-6-25 and sold or served on 6-7-25. Operator confirms raw shell oysters were served on 6-5-25.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes cooling since 11:00am per manager, down to 56F at 11:30am, and down to 54F at 12:51pm. Recommended cooling uncovered and in shallow pans.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop in tomato sauce in upright reach in cooler.
Floor soiled, build up of grease on floor on cook line area.
Food stored on floor. Bay of onions on floor near dish pit area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Grease build up on exterior of griddle on expo.
Reach-in cooler interior/shelves have accumulation of soil residues. Top of make table soiled, interior of make table lid soiled. Bottom of fry area upright reach in coolers soiled.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Paper towels rolls on shelf in outside dry storage shelf.
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6-1-2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook). See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold-Rice 105F, curry sauce 104F, gumbo 110F ( unplugged ). Cook reheated items above 166F. And plugged in unit.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Month of may not in correct dated order.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided test strips to establishment.
No paper towels or mechanical hand drying device provided at handwash sink by fryers and also stove area.
Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
Bowl or other container with no handle used to dispense food. Bowl with no handle stored in beans in upright glass cooler.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charger stored on food contact surface next to microwave.
Equipment in poor repair. Reach in cooler ambient 55F. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
No conspicuously located ambient air temperature thermometer in multiple holding units.
No handwashing sign provided at a hand sink used by food employees by fryers and also stove area.
Soiled dry wiping cloth in use at cutting board at make bar.
Stored food not covered. Beans and potato salad stored in glass upright cooler not covered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cutting board at make bar.
Jan 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23
Dec 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24. Operator paid renewal fee at time of inspection. Verified payment with district 6 office.
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. Triple tail in ice chest 55F, per cook, fish in this location overnight. Triple tail also in vacuum sealed bags. Triple tail box bears instructions for the fish to remain frozen until time of use. Fish no longer frozen and still in vacuum sealed bags. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple tail in ice chest 55F, per cook, fish in this location overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on bar soda gun nozzle. Manager cleaned at time of inspection.
Handwash sink not accessible for employee use at all times. Unable to wash hands at bar due to trash can and glass rack blocking access. Manager moved glass rack at time of inspection.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23
Commercially processed reduced oxygen packaged triple tail bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fry station reach in cooler soiled. Dust/debris build up on microwave shelves.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Several open packages of Togo boxes observed in outside paper goods room.
Waste line clogged at bar soda holster. Manager unclogged line at time of inspection.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher switched from dirty side to putting away clean dishes without washing hands. Discussed with dishwasher. Dishes rewashed and hands washed before putting dishes away.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow prevention needed on water hose side of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Ice scoops and scoop for bulk shrimp. Items cleaned at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato's from 2-21-24 not date marked. Date marked at time of inspection.
Can opener mounted on outside table. Can opener removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Electrical conduit and electrical cords by expo and over steam table soiled. Dust build up on fan on fry station.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté reach in: cooked pasta 46F, cooked rice 46F, less than 1 hour per manager, moved to walk-in cooler at time of inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooling 87F to 86F in 45 minutes, per manager less than 1 hour. Operator ran cold water over rice to get below 70F. Stored uncover for better cooling.
No soap provided at handwash sink. At bar. Restocked at time of inspection.
Commercially processed reduced oxygen packaged triple tail bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Grease and food debris build up under and behind fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on shelf by trash can in auto station.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed open bag of Togo boxes and lids in outside dry storage.
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.