PICO'S ON BACK BEACH LLC
12011-B PANAMA CITY BEACH PKWY, Panama City Beach FL 32407
Last inspected Jul 11, 2025 · 8 visits since July 2023
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.
5 inspections within 29 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. Expo table: iced cheese 52F, per operator approximately 3 hours. Cheese moved to reach in freezer.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2018006232 | Jan 31, 2018 | May 16, 2018 | $400 |
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Nonfood-grade bags used in direct contact with food. Tortilla on plastic grocery bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced: queso fresco cheese 49F, per operator approximately 3 hours. Cheese moved to freezer 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. 3 cooks on duty at time of inspection.
A return visit. The problems from the previous inspection had been dealt with.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo table: iced cheese 52F, per operator approximately 3 hours. Cheese moved to reach in freezer.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs offered under cooked, no consumer advisory. Sign posted at time of inspection.
In-use knife/knives stored in cracks between table and wall on cook line. Knives removed at time of inspection.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed plywood on table behind front counter. Operator removed ply wood at time of inspection.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof on CFM for manager Nellie Hernandez.
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. Observed 4 food handlers at time of inspection.
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line shelf: eggs ambient temp 61F, per manager less than 4 hours. Returned to cooler with ambient temp 36F,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top hot holding: cooked chicken126F, cooked beef 125F, for approximately 2 hours per manager, employee began reheating meats at time of inspection.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof on CFM for manager Nellie Hernandez.
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. Observed 4 food handlers at time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees on duty signed reporting agreement during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Unfinished plywood under front counter.
Exterior door has a gap at the threshold that opens to the outside. Front door.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed windex spray bottle stored next to pan in back hall.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test strips but using quat sanitizer with no quat test strips.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in back hall.
A return visit. The problems from the previous inspection had been dealt with.
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.