SALTY SUE'S
17501 PANAMA CITY BEACH PARKWAY, Panama City Beach FL 32413 · 8502348485
Last inspected Feb 24, 2026 · 7 visits since December 2023
APR 24
SEP 24
APR 25
OCT 25
FEB 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2019013139 | Mar 8, 2019 | Apr 11, 2019 | $200 |
Inspection history
7 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary sanitizer in triple sink with 500+ppm. Operator added water to sanitizer sink to correct ppm during inspection.
Carbon dioxide/helium tanks not adequately secured. Operator secured during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed freezer jacket stored on clean equipment drying rack. Operator removed jacket during inspection.
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed establishment preparing and serving food to guest with an expired license. 6-1-25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- cut lettuce 45F, sliced tomato 45F, house made honey mustard 46F (10:45-12:11) ( ambient 50F ). Manager placed ice on all product and has called a technician to repair unit. Re check- lettuce 43F, sliced tomatoes 42F, honey mustard 43F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 500 ppm. Dishwasher corrected to 200 ppm.
Food stored on floor. Oil jug stored on floor under hand wash sink near prep area.
Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin at chute and on walls.
Stored food not covered. Cooked bacon and pulled brisket stored in walk in cooler not covered.
Apr 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Make bar/ Reach in- Swai 47F, cooked diced chicken 51F, diced ham 48F, boiled eggs 52F, tuna dip 45F, Swai 55F, grouper 47F ( 10:00-2:55).Ambient 55F). Cold hold- drawer- raw chicken 58F, diced chicken quesadilla mix 55F ( overnight).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Make bar/ Reach in- Swai 47F, cooked diced chicken 51F, diced ham 48F, boiled eggs 52F, tuna dip 45F, Swai 55F, grouper 47F ( 10:00-2:55).Ambient 55F). Cold hold- drawer- raw chicken 58F, diced chicken quesadilla mix 55F ( overnight). See stop sale.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 55F. Cold hold- Make bar/ Reach in- Swai 47F, cooked diced chicken 51F, diced ham 48F, boiled eggs 52F, tuna dip 45F, Swai 55F, grouper 47F ( 10:00-2:55).Ambient 55F). Cold hold- drawer- raw chicken 58F, diced chicken quesadilla mix 55F ( overnight). See stop sale.
Cutting board has cut marks and is no longer cleanable at make bar.
No handwashing sign provided at a hand sink used by food employees in employee restroom.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 51F and wings 50F. Employee states he stocked both items less than 1 hour ago. Manager put both pans of product in a large pan of ice to bring to correct temperature.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging above condiments in dry storage area. Manager removed fly tape.
Food stored on floor. Observed 2 buckets of feta on floor of walk in cooler. Also observed to go boxes and to go cups stored on floor of dry goods warehouse. Manager put all items on shelves.
In-use knife stored on clean equipment between uses. Observed dirty knife stored on clean knife rack next to grill area. Employee took knife off rack and added to bus tub to be washed.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 1, 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 ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink,by the three compartment sink.
Food stored on floor. Cooking oil on the floor in front of the smoker.
No handwashing sign provided at a hand sink used by food employees between three compartment and dish machine.
Stored food not covered. Observed crab legs not covered inside the reach in freezer l
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.