OLIVE GARDEN ITALIAN RESTAURANT # 1395
2397 SR 77, Panama City FL 32402 · 850.769.4002
Last inspected Aug 25, 2026 · 9 visits since December 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station: roasted peppers 45F, per manager approximately 30 minutes. Voluntarily discarded at time of inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sauté station drawers: cooked fettuccini 53F, cooked spaghetti 56F, cooked short pasta 46F. All items in cooling unit for less than an hour, per operator. Operator took items to walk in freezer for rapid cooling.
Bowl or other container with no handle used to dispense food. Ramekins used to dispense seasonings in cook line. Operator removed items from food products at the time of inspection.
Working containers of food removed from original container not identified by common name. Several shakers and pans containing different seasonings in cook line. Operator labeled items at the time of inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
Interior of microwave and oven on the cook line,has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Monitor on the cook line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Floor area(s) covered with standing water. Cook line floor coming from the pasta cooker.
No handwashing sign provided at a hand sink used by food employees, in the salad area and the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard dust buildup and on the flour bins.
Stored food not covered. Observed bread stick not covered or protected from possible contamination on the cook line. Manager fixed the issue by placing a lid over the rack of bread sticks.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Floor soiled/has accumulation of debris. Debris on floor next to ice machine. Tea/sugar accumulation on floor in server station. Cleaned at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Grease/residue build up on interior of cook li e reach in. Cleaned at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Soiled ticket keypad on cook line. Key pad cleaned.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in bar three compartment sink tested at over 500ppm. Diluted to 300ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Interior of cook line hot hold oven has accumulation of grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on speed racks in walk-in cooler. Mold like substance on light fixture and electrical conduit in walk-in cooler.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station: roasted peppers 45F, per manager approximately 30 minutes. Voluntarily discarded at time of inspection.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Establishment able to provided approximately 30 days of written cooling logs for cook chill products.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed racks in walk-in cooler.
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.