RED ROBIN GOURMET BURGERS
100 BLUE FISH DRIVE #100, Panama City Beach FL 32413 · 850-233-1480
Last inspected Jul 31, 2026 · 8 visits since November 2023
AUG 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 47F. Manager added ice bag to top of chicken. States restocked 1 hour ago.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold side: Cole slaw 45F, per employee item in location for approximately 2 hours. Voluntarily discarded at time of inspection.
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 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. Bar dish machine tested at 0ppm. Machine primed and tested at 100ppm at time of inspection.
In-use knife stored in crack between make table lids on grill station. Manager removed knife and sent it to dish pit for washing and relocating.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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 0 ppm. Manager primed sanitizer and retested at 100ppm.
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. Cold side make table: blue cheese 59F, diced tomatoes 60F, shredded cheese 60F, boiled eggs 58F, corn 50F, shredded lettuce 61F, Cole slaw 59F, ranch 54F, salsa 52F, per manager and employee items in cooler for undetermined amount of time. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold side make table: blue cheese 59F, diced tomatoes 60F, shredded cheese 60F, boiled eggs 58F, corn 50F, shredded lettuce 61F, Cole slaw 59F, ranch 54F, salsa 52F, per manager and employee items in cooler for undetermined amount of time. see stop sale. Hot side make table: diced tomatoes 52F, shredded cheese 53F, shredded lettuce 50F, Cole slaw 51F, per employee items 8n cooler less than 1 hour. Items moved to walk-in for rapid chilling.
Reach-in cooler interior/shelves have accumulation of soil residues. Upright pizza cooler, interior sides and speed rack soiled
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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 0 ppm. Manager primed dish machine, tested at 100ppm chlorine.
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. Pizza station top make table: ham 45F, ground beef 47F, per manager items on make table over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station top make table: ham 45F, ground beef 47F, per manager items on make table over night. See stop sale.
No paper towels or mechanical hand drying device provided at bar handwash sink. Paper towels placed near handwash sink during inspection.
Food stored on floor. Jug of oil on floor near flyer. Manager relocated oil to shelf.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Knives removed, cleaned and relocated.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 47F. Manager added ice bag to top of chicken. States restocked 1 hour ago.
Equipment and utensils not properly air-dried - wet nesting. Observed stainless steel pans stacked while still wet. Manager separated.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Equipment and utensils not properly air-dried - wet nesting. Observed large cambros stacked while still wet. Manager separated so they could air dry.
Stored food not covered. Observed tea urns not covered. Manager covered.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
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. Observed some forms missing for newer employees that are not food certified yet.
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.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with yellow liquid. Manager found label and applied to bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with mold like substance.
Bowl or other container with no handle used to dispense food. Observed soufle cup in seasoning behind bar. Manager removed cup.
Dirty utensils or equipment stored in dirty drawer or rack. Observed two dirty knives stored in knife rack for use. Manager took knives and put in dish 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.