TIJUANA FLATS-PANAMA CITY
226 W 23RD ST, Panama City FL 32405
Last inspected Jan 9, 2025 · 6 visits since July 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.
4 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in three compartment sink tested over 500ppm. Solution diluted during inspection. Retested at 400ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with hot sauce.
Ice machine missing cover on top
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Flat top utensils in 85F water. Water heated to 161F,
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on exterior of tortilla chip container.
Plumbing system in disrepair. Hand wash sink by drive through sprays to the sides when used. Low pressure from hand wash sink by three compartment sink and low pressure from sanitizer side faucet of three compartment sink.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on side of flat top in water at 123F. Employee dumped water at time of inspection.
Toxic substance/chemical improperly stored. Floor cleaner stored over clean linens. Employee moved floor cleaner to bottom shelf.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer in three compartment sink measured over 500ppm. Per manufacturers label product should be 150 to 500 ppm. Solution diluted at time of inspection. Retested at 400ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires quaternary test kit.
Spray bottle containing toxic substance not labeled. Spray bottles of degreaser and bleach unlabeled. Employee labeled at time of inspection.
Floor area(s) covered with standing water in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on tortilla chip containers.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
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. Observed 2 cooks and 1 server.
Violations found and a warning issued, with a return visit required. 4 recorded.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. By dish area. Restocked at time of inspection.
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. Observed 2 cooks and 1 server.
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. 1 employee with no reporting agreement. Agreement signed at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Temped utensil water at flattop at 89F, manager put water on flattop to heat up.
No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink Hand wash sink. Manager restocked at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic forks, knives, and spoons stored food contact end up. Employee began turning utensils over 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.