THE WHARF SEAFOOD BUFFET
9860 S THOMAS DR RETAIL 14, Panama City Beach FL 32408
Last inspected Mar 12, 2026 · 7 visits since October 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, climbing. The current grade is the best on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shrimp cooked at approximately 12:30 per manager down to 79F at 4:20, see stop sale.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2019032655 | Jun 17, 2019 | Aug 5, 2019 | $200 |
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Shrimp cooked at approximately 12:30 per manager down to 79F at 4:20, see stop sale.
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 0ppm. Manager primed machine at time of inspection, tested at 100ppm chlorine.
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 70 degrees Fahrenheit within 2 hours. Shrimp cooked at approximately 12:30 per manager down to 79F at 4:20, see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in bar cooler not date marked, per employee milk opened within 1 week. Voluntarily discarded at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks on shelf and on top of ice cream container in walk-in freezer. Manager removed and discarded drinks during inspection.
Standing water in bottom of fry station reach-in-cooler.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. 2 sinks on make bar/ cook line blocked with trash cans. Sink by mop sink blocked with shelf and food tubs.
No paper towels or mechanical hand drying device provided at handwash sink by mop sink. Chef stocked paper towels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at wait station 76F.
Cutting board has cut marks and is no longer cleanable at make bar.
Soiled dry wiping cloth in use and stored on cutting board at make bar on cook line.
Wiping cloth used for food spills also used for other purposes. Cloth used under tea urn dispenser in wait station.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Self-service desert buffet lacking adequate sneezeguards or other proper protection from contamination. Donuts, pudding, and parfaits unprotected.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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 10ppm chlorine. Manager primed machine, tested at 100ppm.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Biscuits on soup table at buffet not protected. Manager placed lid on pa of biscuits.
In-use knife/knives stored in cracks between pieces of equipment. At bar between three compartment sink and table. Employee removed knives and placed in dish area for cleaning and relocating.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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 10ppm. Machine primed. Tested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cole slaw 50F, ranch dressing 52F, less than 2 hours per manager. Provided Time as a Public Health Control form to manager. Filled out at time of inspection.
Handwash sink used for purposes other than handwashing. Bucket stored in dish area handwash sink. Manager removed bucket at time of inspection.
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.