THE KRAKEN
6628 THOMAS DR, Panama City FL 32408
Last inspected Oct 22, 2025 · 6 visits since July 2023
□ Not on the state's active licence list
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.
JUL 23
APR 24
JUL 24
OCT 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 6-1-23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2022060128 | Sep 7, 2022 | May 10, 2023 | $160 |
Inspection history
6 visits, newest first
Oct 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No Heimlich maneuver/choking sign posted.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta 46F, in upright 3 door each in, per operator, cooked on previous day. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta 46F, in upright 3 door each in, per operator, cooked on previous day. See stop sale.
Raw animal food stored over or with unwashed produce. Raw shell eggs over romaine lettuce in 3 door reach in cooler. Operator moved eggs to bottom at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Residue inside groves on soda gun nozzle. Employee cleaned at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At fry station hand wash sink. Restocked at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob broken at hand wash sink behind bar by stage. Maximum temp of 71F reached.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and forks on expo table not inverted. Operator had items sent to dish for rehashing and relocating.
Covered waste receptacle not provided in women's bathroom. Covered receptacle provided in one stall, 2 stalls and common area missing covered receptacles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dish rack over kitchen utensils. Employee relocated drink during inspection.
Exterior door has a gap at the threshold that opens to the outside. Exterior door by stage.
Apr 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Pork chips stored in plastic grocery bag. Pork chops moved to metal pan at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken and 1000 island dressing. Operator moved items at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo area: butter packs 72F. Per operator butter packs out for unknown amount of time. Se stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station ice bath: buttermilk 51F, approximately 2 hours per employee. Employee placed in deeper ice bath for better cooling at time of inspection. Expo area: butter packs 72F. Per operator butter packs out for unknown amount of time. Se stop sale
Outer openings not protected with self-closing doors. Front door. Gap under back door to kitchen and under side door to bar.
Oct 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. 1 cook hired over 60 days, no training.
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. 4 employees working at time of inspection. No proof of exporting agreement.
Jul 21, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Nacho meat sauce cooling since over night, per employee, 52F in 3 door upright.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle brooms and dustpan. Began handle clean dishes. Discussed with employee. Employee washed hands and dishes.
Operating with an expired Division of Hotels and Restaurants license. 6-1-23
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Nacho meat sauce cooling since over night, per employee, 52F in 3 door upright.
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 probe thermometer provided to measure temperature of food products. Batteries dead in digital thermometer on hand. Provided dial thermometer to operator.
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. 1 cook hired over 60 days, no training.
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. 4 employees working at time of inspection. No proof of exporting agreement.
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 thawed mahi and tuna in vacuum sealed bags labeled to be kept frozen until time of use. Operator cut open all bags at time of inspection.
Hole in or other damage to wall. Short wall by expo hand wash sink in disrepair. Gaps in wall coverings behind walk-in coolers.
Plumbing system in disrepair. Hot water knob broken on fry side Hand wash sink. Cold water temped at 89F.
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.