SHARKYS BEACHFRONT RESTAURANT
15201 FRONT BEACH RD, Panama City Beach FL 32413 · 850-235-2420
Last inspected Jul 21, 2026 · 11 visits since July 2023
OCT 24
AUG 25
SEP 25
APR 26
JUL 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in kitchen prep area. No food in this area at time. Manager sanitized area and threw away linen fly landed on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025068130 | Sep 5, 2025 | Oct 6, 2025 | $400 |
| 6--2016052669 | Nov 7, 2016 | Nov 29, 2016 | $400 |
Inspection history
11 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté: roasted red bell peppers 54F, garlic butter 44F, placed in freezer for rapid chilling during inspection and items down to 41F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at over 500ppm. Corrected to 200ppm.
Clam/mussel/oyster tags not marked with last date served. Multiple tags and bundles of tags unmarked in oyster shucking station
Handwash sink used for purposes other than handwashing. Fish thawing in dry area hand wash sink. Manager removed fish at time of inspection.
Show the remaining 4 findings ▾
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Salad bowls stored next to hand wash sink in salad station.
Floor area(s) covered with standing water in outside oyster walk-in cooler.
Food stored in a prohibited area. Jugs of hot sauce stored under pile of oyster tags.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip bins soiled. Rust/torn plastic on exterior of salad area ice machine.
Apr 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cobia cooked and plated final temp 133F, returned to grill for further cooking, final temp 156F.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 156F maximum temperature achieved in dish machine. Operator connected chlorine to machine and primed, tested at 100ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up on can opener blade. Employee washed blade during inspection. Residue on soda gun nozzle at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during inspection.
Food stored in a location that is exposed to splash/dust. Boiled shrimp cooling by nacho station hand wash sink. Manager moved shrimp at time of inspection.
Ice buildup in outside walk-in freezer.
Standing water in bottom of beer reach-in-cooler at bar. Bartender removed water at time of inspection.
Sep 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Irreversible thermometer obtained maximum temperature of 153F at dish surface. Operator connected chlorine to machine during inspection. Tested at 100ppm chlorine.
Identity of food or food product misrepresented. Menu states "Panhandle Seafood Platter" contains "gulf shrimp" as a component. Manager unable to provided proof of gulf shrimp at establishment. Observed cases of frozen Performance Food Group shrimp and Pacific Coral Seafood Co shrimp with labels stating the shrimp are products of India and Ecuador.
Soap dispenser at handwash sink in fry station not working/unable to dispense soap. Manager fixed dispenser during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Yogurt and soy milk in salad upright cooler. Per manager items belong to employees. Manager removed products from cooler during inspection.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance in bar soda gun holster. Grease build up on side and front of fryers and on back splash area. Fry station cooler gasket soiled. Food/grease on under side of fryer make table lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in make table pan with sauce squeeze bottles. Employee removed drink from cooler at time of inspection.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Obtained a temperature of 135F at dish surface and on machine gauge, and 0 ppm 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. Grill drawers: raw shrimp 47F at 3:15pm. Per employee, shrimp in unit since 11am, over 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: raw shrimp 47F at 3:15pm. Per employee, shrimp in unit since 11am, over 4 hours, see stop sale.
Clam/mussel/oyster tags not marked with last date served. 2 stacks of unmarked oyster tags in oyster station.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager had can opener washed at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager shocked bar hand wash sink with paper towels during inspection.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign at time of inspection.
Floor has accumulation of debris behind bar equipment.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and speed racks soiled. Hand rail to attic dry storage soiled. Exterior of fry cooler and gaskets soiled. Pizza station reach in cooler drawers soiled. Manager had walk-in cooler shelves cleaned during inspection.
Oct 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in kitchen prep area. No food in this area at time. Manager sanitized area and threw away linen fly landed on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 46F, mahi 52F, salmon 51F and shrimp 51F stored in reach in cooler under grill at 1:30 stocked at 10:45. Manager had employee remove all,pans from unit and place in freezer for 20 minutes and restocked fresh items from walk in cooler.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open top cup and leaving cup on food counter. Manager threw drink away.
Employee eating while serving food. Observed server eating salad at outside server area while serving tables. Employee put food up and washed hands.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones on cutting boards in kitchen- one in expo area and one on cook line. Also a small lunch box stored on dish rack next to clean utensils. Manager moved lunch box and had employees removed phones and sanitize areas.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils held in room temperature water. Manager threw water out.
Stored food not covered. Observed ice not covered in outside bars and server areas. Also soups not covered in kitchen. Manager covered soups and ice.
Aug 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters received in shell at 52F. Cooled within 30 minutes to 44F.
Equipment drain line draining into handwash sink. Observed drain line for frozen drink machine draining in hand wash sink behind inside bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at bar with build up of slime inside gun holster and nozzle. Manager asked bartender to clean before opening.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board in prep area. Manager removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in corner of walk in freezer behind restaurant.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas stored in water at 77F.
Mar 6, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce 52F, pesto cream sauce 50F and crab cakes 51F. Manager states held overnight and had employees throw away.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no dates marked.
Bowl or other container with no handle used to dispense food. Soufle cup used in feta cheese as serving utensil. Manager threw away.
Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked while still wet.
Food stored on floor. Observed 4 cases of buns stored on floor of walk in freezer. Manager had employee put on shelf.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket with 0ppm. Manager added quat sanitizer. Tested 200ppm.
Jul 13, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed large bin of oyster tags not kept in order of last service day.
Clam/mussel/oyster tags not marked with last date served. Observed no dates on oyster tags.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle with mold like substance in holder at outside bar and inside bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed oysters shucked in shell held overnight with no date mark.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna in ROP packs with no opening already thawed in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic cup being used as sugar scoop for server area. Manager had employee throw cup away.
Silverware/utensils stored upright with the food-contact surface up. Observed knives and spoons stored food contact surface up. Manager asked employee to take to dishwasher and run with food contact surface down.
Single-service articles improperly stored. Observed to go boxes on floor in dry storage 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.