PAPARAZZI GOURMET DELI
2810 THOMAS DR, Panama City Beach FL 32408
Last inspected May 12, 2026 · 7 visits since October 2023
FEB 24
OCT 24
JUN 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza by the slice marked as prepared at 10:45, not discarded by 2:57pm. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2026034741 | May 11, 2026 | Jun 17, 2026 | $120 |
Inspection history
7 visits, newest first
May 12, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Dead roaches on premises, in he following locations: one in the cabinets underneath self serving drink station, one under a bar stool in the bar area, one outside of the women's guest restroom, one underneath dessert display cooler, five on the bar floor, one outside walk in cooler, two at the bottom of staircase that leads upstairs, one under air filter storage, one under double door upright cooler.
May 11, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta station maketable: portioned Alfredo 50F, lettuce 49F, lasagna 49F; per employee items in cooler overnight. Pizza station maketable: portioned chicken 45F, portioned sausage 46F, portioned meatballs 46F; per employee items in cooler for around six hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta station maketable: portioned Alfredo 50F, lettuce 49F, lasagna 49F; per employee items in cooler overnight. Pizza station maketable: portioned chicken 45F, portioned sausage 46F, portioned meatballs 46F; per employee items in cooler for around six hours. See stop sale.
Handwash sink used for purposes other than handwashing. Plastic forks inside of handwashing sink located next to ice machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in handwashing sink at the bar.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in multiple ceiling tiles over the warewashing area and over upright freezer.
Dead roaches on premises, in he following locations: one in the cabinets underneath self serving drink station, one under a bar stool in the bar area, one outside of the women's guest restroom, one underneath dessert display cooler, five on the bar floor, one outside walk in cooler, two at the bottom of staircase that leads upstairs, one under air filter storage, one under double door upright cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food and drink over single service items next to double door reach in cooler. Employee's watch stored with clean dishes in drying rack at warewashing area.
Working containers of food removed from original container not identified by common name. No label in flour container.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over butter in walk-in cooler. Employee moved eggs to bottom shelf at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza by the slice marked as prepared at 10:45, not discarded by 2:57pm. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza by the slice marked as prepared at 10:45, not discarded by 2:57pm. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Dried food debris on back side of slicer blade.
No paper towels or mechanical hand drying device provided at handwash sink in pizza station. Restocked at time of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written plan. Provided time as a public health control written plan template to operator.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Obtained a maximum temperature of 76F at hand wash sink in dish area.
Cutting board in entire station has burn marks and is no longer cleanable.
Unclean building components, attachments or fixtures. Dusty shelves over pizza make table.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher near dessert freezer undercharged.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in ware washing location.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom 76F, men's restroom 83F, ware washing location 83F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Multiple Cutting boards have cut marks and are no longer cleanable at make bars.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 73F, marinara 117F, in steam table, per manager less than 4 hours. Items voluntarily discarded at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ice scoop handle in contact with ice in bar ice well. Manger removed scoop at time of inspection.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salami in walk-in cooler.
Exterior door has a gap at the threshold that opens to the outside. Back door to dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty shelf over pizza make table.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Ice scoop stored in handwash sink near ice machine. Scoop removed and washed.
Spray bottle containing toxic substance not labeled. Bottle of bleach in dish pit, no label. Employee labeled at time of inspection.
Dark marks in cutting board in deli station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 74F By deli entree station. Employee removed items and replaced with utensils with no water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on shelving over pizza make table. Dust build up on walk-in cooler fans.
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.