LA MICHOACANA RESTAURANT, LLC
4003 W HWY 98 STE E, Panama City FL 32401 · 6266345402
Last inspected Apr 28, 2026 · 12 visits since August 2023
AUG 24
SEP 24
FEB 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live small flying insects in dish area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2023028859 | Aug 19, 2022 | Nov 17, 2023 | $360 |
| 6--2022018905 | Feb 14, 2022 | May 27, 2022 | $160 |
| 6--2019003819 | Jan 16, 2019 | Feb 12, 2019 | $200 |
Inspection history
12 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole tilapias over beef broth. Items were reorganized at the time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided consumer advisory during inspection and operator placed it within guest eyesight.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles soiled with grease, dust and food debris throughout the kitchen.
Floor tiles missing and/or in disrepair. Multiple floor tiles broken in storage shed.
Show the remaining 1 finding ▾
Stored food not covered. Frozen tilapias in chest freezer on storage shed not covered. Operator covered them at the time of inspection.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. T-shirt bags used as storage food bags for raw frozen chicken in the reach in freezer at the kitchen.
Nonfood-grade containers used for food storage - direct contact with food. Soap buckets used as food storage containers in the outside storage, for the following foods: one container with 2 1/2 gallons of beans, two containers with 4 1/2 gallons of fajita beef, and one container with 2 1/2 gallons of fajita beef. Also, one more soap bucket used as food storage container in the kitchen reach in cooler for 1 gallon of Seafood Sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored on shelf above raw fish.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh fish stored in bucket of water at 55F for 30 minutes.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking noted during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of mold like substance inside of the ice machine in the outside storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Presence of dirty empty cups and food leftovers in a container at the bar area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Presence of employee's phone on top of the prep table at the kitchen.
Employee with no hair restraint while engaging in food preparation. Cook.
Ice scoop handle in contact with ice. In the bar chest cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed dispensing handle stored inside the Horchata.
No handwashing sign provided at a hand sink used by food employees. Unisex restroom.
Stored food not covered. Frozen meats stored uncovered in chest freezers at outside storage.
Time/temperature control for safety food thawed in an improper manner. Cooked chicken thawing at room temperature in a bucket on the floor at the outside storage.
Apr 10, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Employee made new solution, tested at 100ppm.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on counter ambient temp 60F, per cook product on counter approximately 90 mins. Placed in cold holding during inspection. Discussed time as a public health control with manager and provided form for written plan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top hot holding: chorizo 99F, per cook approximately 2 hours. Cook moved product to hot side of flat top to reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 server and 2 cooks.
Sep 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Grease interceptor/trap overflowing onto ground behind restaurant flowing down cement and pooling up by fence behind storage building.
Sep 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Grease interceptor/trap overflowing onto ground behind restaurant flowing down cement and pooling up by fence behind storage building.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw pork stored above salsa in upright 3 door reach in. Operator moved raw product to bottom shelf.
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. Front counter: jars of pepper salsa 77F, per operator since previous day. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: jars of pepper salsa 77F, per operator since previous day. See stop sale.
Buildup of food debris/soil residue on equipment door handles on cook line reach in cooler.
Cardboard used to line nonfood-contact shelves under flattop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cardboard under flattop.
Outer openings not protected with self-closing doors. No self closing device on back door.
Aug 15, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Grease interceptor/trap overflowing onto ground by mop sink behind building.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live small flying insects in dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in: shredded cheese 55F, raw chicken 55F, cooked chicken 56F, at 4:00pm, per operator items in cooler since approximately 1:00pm. Cheese moved to freezer for cooling at time of inspection, Down to 40F, at 5:15. Raw chicken and cooked chicken still in reach in cooler at 5:25 pm, raw chicken temp 54F, cooked chicken temp 52F, over 4 hours, see stop sale.
Food being prepared outside. Observed pot of cow head cooking in pot under covered area behind restaurant.
Food stored outside. Observed bottles of lemon juice, canned jalapeño peppers, bags of onions, case of eggs, jugs of fryer oil, and a tub of dried peppers under covered storage area behind restaurant. All items moved inside at time of inspection.
Aug 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority4 Intermediate6 Basic
Show 19 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10 ppm chlorine. Operator added chlorine to solution, retested at 100ppm.
Grease interceptor/trap overflowing onto ground by mop sink behind building.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live small flying insects in dish area.
Nonfood-grade bags used in direct contact with food. Cooked chicken in plastic grocery bags in storage area cooler. Plastic grocery bags in direct contact with fruit juice in reach in cooler behind bar.
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24. Paid during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Case of Raw shell eggs outside, ambient temp 82F, per operator, eggs delivered at 1:00pm. Eggs brought inside, ambient temp 78F at 5:20 see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Case of Raw shell eggs outside, ambient temp 82F, per operator, eggs delivered at 1:00pm. Eggs brought inside, ambient temp 78F at 5:20. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in: raw chicken 55F, cooked chicken 56F, at 4:00pm, per operator items in cooler since approximately 1:00pm. Cheese moved to freezer for cooling at time of inspection, Down to 40F, at 5:15. Raw chicken and cooked chicken still in reach in cooler at 5:25 pm, raw chicken temp 54F, cooked chicken temp 52F, over 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in: shredded cheese 55F, raw chicken 55F, cooked chicken 56F, at 4:00pm, per operator items in cooler since approximately 1:00pm. Cheese moved to freezer for cooling at time of inspection, Down to 40F, at 5:15. Raw chicken and cooked chicken still in reach in cooler at 5:25 pm, raw chicken temp 54F, cooked chicken temp 52F, over 4 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding on stove: cow head 106F, per cook less than 1 hour, moved to center of stove for reheating.
Food thermometer(s) not calibrated according to manufacturer's specifications. Probe thermometer showing 0F in ice water.
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom. Restocked at time of inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Freezer and cooler added under covered area behind building.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 food handlers hired over 60 days.
Cardboard used to line nonfood-contact shelves. Card board lining shelf under grill.
Food being prepared outside. Observed pot of cow head cooking in pot under covered area behind restaurant.
Food stored outside. Observed bottles of lemon juice, canned jalapeño peppers, bags of onions, case of eggs, jugs of fryer oil, and a tub of dried peppers under covered storage area behind restaurant. All items moved inside at time of inspection.
No mop sink or curbed cleaning facility provided at establishment. Mop sink by grease trap behind building currently disabled and unusable due to metal lid sealed over top of sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on cook line cooler gaskets. Grease build up on wood blocks and card board under grill.
Outer openings not protected with self-closing doors. Back door to kitchen.
Jul 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored outside. Observed bin of dried peppers, tortillas, bowl of tortilla dough, bin of flour, bin of masa flour, bag of dry pinto beans.
Jun 5, 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 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof for manager Josephine Galarza.
Food stored outside. Observed bin of dried peppers, tortillas, bowl of tortilla dough, bin of flour, bin of masa flour, bag of dry pinto beans.
Apr 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over seafood soup in 3 door upright. Employee moved to chicken bottom at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding by flat top: carnitas meat 89F, chorizo 112F, per employee less than 1 hour. Returned to flattop for reheating. New temperatures after 30 minutes: carnitas 115F, chorizo 138F
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof for manager Josephine Galarza.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees with no proof of reporting agreement. Provided form to manager.
Food stored outside. Observed bin of dried peppers, tortillas, bowl of tortilla dough, bin of flour, bin of masa flour, bag of dry pinto beans.
Aug 25, 2023Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection.
Raw animal food stored over or with unwashed produce. Raw chicken over corn on the cob, and chayote. Raw fish over tomatoes. All items rearranged at time of inspection.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed, sanitized, then rinsed. Operator discussed with employee, employee washed dishes in correct order.
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.