PANA ROMA PIZZA AND PASTA
840 W 23RD ST, Panama City FL 32405
Last inspected Jun 12, 2025 · 5 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
JAN 24
NOV 24
JUN 25
— STEADY
4 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on salad make table:diced tomatoes 46F, per operator, approximately 2 hours. Moved to walk-in to cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food. Bread stored in blue Lowe's bucket.
Food-contact surface soiled with food debris, mold-like substance or slime. Underside of mixer head soiled.
Manager or person in charge lacking proof of food manager certification. No certification for Tamara Bowdish
Buildup of food debris/soil residue on equipment door handles. Grease/residue build up on walk-in cooler door handles and microwave door handle.
Show the remaining 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on shelf by pizza by the slice. Soiled dry storage shelves. Mold like substance and residue on walk-in cooler shelves.
Reach-in cooler interior/shelves have accumulation of soil residues. Debris at bottom of pizza reach in.
Wet mop not stored in a manner to allow the mop to dry. Mop stored curled up in top of mop bucket.
Nov 13, 2024Inspection 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. Iced on salad make table:diced tomatoes 46F, per operator, approximately 2 hours. Moved to walk-in to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue on ice scoop. Scoop cleaned at time of inspection.
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. 1 employee hired approximately 1 year, no food handler training.
Ceiling/ceiling tiles/vents soiled with dust in kitchen.
No waste receptacle installed at handwash sink provided with disposable towels in kitchen. Operator restocked paper towels at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on walk-in cooler shelves, dish racks, dish washer handle.
Pizza boxes used to absorb grease from pizza by the slice, not changed at least every 4 hours. Manager replaced box during inspection.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: lasagne 46F, meatballs 46F, cooked chicken 48F, fettuccine 46F, per operator less than 3 hours. Turned thermostat down at time of inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza held on time, no time mark. Per manager 2 hours. Marked for time 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/. Tamara Bowdish expired 3-21-22
Ceiling/ceiling tiles/vents soiled with dust, or mold-like substance outside walk-in cooler. Dust accumulation on wall outside walk-in cooler.
Clean knives stored on dirty magnetic knife strip. Operator sent knives to dish pit for washing.
Cutting board has cut marks and is no longer cleanable. In salad station and on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Ice chest used for dressing soiled. Magnetic knife strip soiled. Mold like substance on walk-in cooler gasket.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: feta cheese 56F, approximately 2 hours per operator. Moved to walk-in cooler at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. In mens room. Restocked at time of inspection.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine not injecting detergent.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink On shelf over dish area by Togo containers and gloves.
Equipment in poor repair. Bread Warmer door broken and repaired with tape and foil.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on dry storage shelves near ice machine, on walk-in cooler handle.
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.