LATITUDE BAR & CHILL
8876 MARGARITAVILLE BLVD, Panama City Beach FL 32413 · 850-724-5685
Last inspected Mar 31, 2026 · 6 visits since December 2023
MAR 24
DEC 24
APR 25
NOV 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepped sliced ham marked 3/7- more than 7 days ago. Manager voluntarily threw away.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Corned beef, per manager, prepared on 3-12-26, frozen on the 6th day 3-17-26, removed from freezer on 3-30-26, not used or discarded before 3-31-26. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté: Swiss cheese 45F, per manager cheese in location less than 1 hour. Placed in colder unit during inspection. New temp taken: 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding on grill top: chicken 129F, per manager less than 1 hour, placed on hotter grill area and reheated during inspection, new temp 160F,
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Corned beef held under refrigeration, frozen, and thawed not properly marked. See stop sale. Turkey date marked as 3-20-26. Per manager turkey was prepared 3-30-26. Manager corrected date on turkey.
Show the remaining 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink on shelf in alcohol walk-in. Manager discarded drink during inspection.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 50F on salad station. Expo make table: Cole slaw 55F, per employee item in cooler approximately 3 hours. Voluntarily discarded 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 on flat top: grilled chicken 127F, per employee less than 1 hour. Employee began reheating chicken during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Can opener removed from kitchen for replacing.
No paper towels or mechanical hand drying device provided at handwash sink in expo area. Restocked at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in upright desert cooler. Drink removed at time of inspection.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked plastic pans on drying racks.
Dec 18, 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 ▾
Ice scoop at bar stored in compartment with pooled water, debris in water. Bartender had items washed at time of inspection.
Used grease absorbing trays on fry station, per employee trays in use since previous day. Discussed 4 hour time limit on used trays. Employee discarded used trays at time of inspection.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed prepped sliced ham marked 3/7- more than 7 days ago. Manager voluntarily threw away.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance in soda gun holsters at bar. Manager had bartender clean all holsters at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed cambros stacked while still wet. Manager had employee run cambros through dish machine and dry correctly.
Single-service articles improperly stored. Observed gloves for kitchen stored on floor of dry storage. Manager had employee put gloves on shelves.
Straws provided for customers not individually wrapped or in an approved dispenser. Observed unwrapped straws on bar where customers can grab them. Manager had all straws pulled in to inside part of bar out of reach from customers.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Downstairs bar tested at 123F, upstairs bar tested at 140F,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By flattop: cooked peppers 93F, onions 96F, Per employee approximately 90 mins, placed in cold hold unit during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw strip steaks in walk-in cooler and frozen tuna, fish dip and cooked burger patties in walk-in freezer. Provided special process card. Operator chose to discontinue vacuum sealing. All vacuum sealed items removed from vacuum sealed packaging at time of inspection.
In-use ice scoop stored on soiled surface between uses. Mold like substance inside ice scoop. Scoop and holster washed at time of 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.