OFF THE HOOK BAR AND GRILL
5711 N LAGOON DR, Panama City Beach FL 32408 · 850-238-8832
Last inspected May 26, 2026 · 12 visits since September 2023
MAR 24
OCT 24
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pepper jack cheese 53F, raw burger patty 47F, per cook items out less than 30 minutes. Placed back in cooler at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $780
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2019044396 | Aug 23, 2019 | Feb 3, 2020 | $500 |
| 6--2019031450 | Mar 25, 2019 | Jul 22, 2019 | $280 |
Inspection history
12 visits, newest first
May 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by cook line hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
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. 3 cooks and 4 server/bartenders on duty at time of inspection.
Cutting board has cut marks and is no longer cleanable. On cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored by bag of flour, canvas bag stored in doors light tub in prep area.
Oct 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Food in soiled container/equipment. Debris observed in tortilla chip container. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked mushroom in cook line reach in. Shrimp moved to bottom at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed grouper and mahi in vacuum sealed bags. Food placed in soiled container/equipment. Debris observed in tortilla chip container.
Toxic substance/chemical improperly stored. Can of fly bait on top of container of seasoning in prep room.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under cook line hand wash sink.
No paper towels or mechanical hand drying device provided at bar handwash sink. Restocked at time of inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and grouper in vacuum sealed bags.
Floor soiled/has accumulation of debris on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Low reach in coolers on cook line soiled. Debris in bottom of upright 3 door prep cooler.
Standing water in bottom of upright 3 door prep room reach-in-cooler.
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken. Raw shells eggs stored over limes and sour cream.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in bar area 2 door cooler, label on box indicating the fish is to be removed from packaging. Thawed grouper and thawed mahi in reduced oxygen packaged bags. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Restocked at time of inspection.
No soap provided at handwash sink on cook line. Restocked at time of inspection.
Spray bottle containing toxic substance on cook line not labeled, per employee bottle contains degreaser. Employee labeled bottle at time of inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in bar area 2 door cooler, label on box indicating the fish is to be removed from packaging. Thawed grouper and thawed mahi in reduced oxygen packaged bags. See stop sale.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife on cook line stored on soiled magnetic strip. Employee cleaned knife and magnetic strip.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on exterior of microwave. Underside of make table lid soiled. Knife magnet soiled.
Wall soiled with accumulated grease, food debris, and/or dust. By microwave and by flat top. Fan above microwave covered in grease.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 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. Tested at 0ppm. Chlorine reservoir switched out. Primed and tested at 100ppm
Observed employee touch raw burger with gloved hands, then handle clean containers and deli paper. Discussed with employee. Employee discarded items, removed gloves and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken wings. Raw shell eggs over ranch dressing. All items rearranged appropriately.
Stop sale issued on mahi. Commercially processed reduced oxygen packaged mahi 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pepper jack cheese 53F, raw burger patty 47F, per cook items out less than 30 minutes. Placed back in cooler at time of inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Chris Kress expired 4-24-19
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink. Restocked at time of inspection.
No soap provided at handwash sink. At kitchen hand wash sink. Restocked at time of inspection.
Commercially processed reduced oxygen packaged mahi 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. Grease build up on micro wave. Soiled gaskets on low cook line reach in. Soiled shelves above plating area on cook line. Heavily soiled exterior of trash can on cook line.
Wall soiled with accumulated grease/food debris on cook line wall and suppression system tank. Grease build up on fans above cook line.
Aug 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 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 ▾
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/. Observed dish washing area and prep area in storage building.
Jul 22, 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 ▾
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/. Observed dish washing area and prep area in storage building.
May 22, 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 ▾
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/. Observed dish washing area and prep area in storage building.
Mar 20, 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 ▾
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/. Observed dish washing area and prep area in storage building.
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 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. Split freezer fridge: hot dogs 50F in unit overnight per employee, tuna dip 49F in unit unknown amount of time per employee, sliced tomatoes 51F in unit over night per employee, shredded cheese 51F in unit overnight, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Split freezer fridge: hot dogs 50F in unit overnight per employee, tuna dip 49F in unit unknown amount of time per employee, sliced tomatoes 51F in unit over night per employee, shredded cheese 51F in unit overnight, see stop sale.
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/. Observed dish washing area and prep area in storage 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.
No soap provided at handwash sink. At cook line hand wash sink. Restocked at time of inspection.
Commercially processed reduced oxygen packaged mahi and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook cut all bags open at time of inspection.
Sep 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed eggs in shell stored over mixed cheese. Employee moved eggs to a different shelf at bottom.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance in prep area.
Handwash sink not accessible for employee use at all times. Observed safe with bus tub sitting on top with dirty food baskets blocking hand wash sink in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar and no hand wash sign.
No soap provided at handwash sink. No soap for hand washing at any hand wash sink in establishment.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees safe staff training expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed build up of grease and dust on ceiling in kitchen above grill and on cords of fan attached to ceiling above grill.
Employee with no hair restraint while engaging in food preparation. Observed kitchen employee with no hair restraint.
Food stored on floor. Observed a bag of red onions stored on floor in prep area. Employee put on shelf.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife in prep area stored between wall and prep shelf. Employee removed and took to dish sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and a spoon stored in standing water at 108F. Employee removed utensils and put in dish sink.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored in floor. Employee moved to other area.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed employee restock single use sandwich toothpicks for sandwiches with bare hands in kitchen area.
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.