TRIPLE J STEAKS & SEAFOOD
2218 THOMAS DR, Panama City Beach FL 32408 · 8502339514
Last inspected Jun 9, 2026 · 10 visits since November 2023
DEC 24
APR 25
OCT 25
APR 26
JUN 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in upright fry side cooler. Employee moved chicken to bottom during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 9, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 8, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright cooler: artichoke dip 57F, crab dip 55F, shrimp at gratin 57F, cooked per employee, items in cooler over night, see stop sale. Angel hair pasta 55F per employee stocked approximately 2 hours prior.
Front double doors have gaps at the threshold and gaps in the center between doors.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Red extinguisher by back door in recharge zone.
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 21, 2026Warning 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over blue cheese in grill reach in cooler. Manager moved pork below cheese during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright reach in: artichoke dip 52F, peppercorn sauce 53F, cooked mixed vegetables 54F, cooked pasta 54F, tuna dip 54F, sausage sauce 54F, crab crust 54F, per employee all items in cooler over night. See stop sale.
Exterior door has a gap at the threshold that opens to the outside. Front doors to dining room.
Missing drain plug at dumpster.
Standing water in bottom of grill reach-in-cooler.
Dec 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 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. Testes at 0ppm chlorine. Machine primed at time of inspection. Tested at 100ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near kitchen hand wash sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed ribeyes in walk-in cooler with today's date, no time written on bags. Observed iced mashed sweet potato in the cooling stage of a cook-chill process, sweet potato temperature at 89F. Manager opened all cook-chill bags and placed in walk-in for further cooling and opened vacuum sealed bags during inspection. Provided link for HACCP plan templates and discussed 48 hour option with person in charge.
Dirty water observed r bottom of grill reach in cooler.
Grease build up on hood ventilation system.
Ice buildup in fry station reach-in freezer around cooling fans.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at bar tested at over 500ppm. Bartender diluted solution at time of inspection. Tested at 200ppm.
Equipment in poor repair. Shelf finish flaking off shelves in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on bar 1 door reach in cooler and on grill station 1 door reach in cooler. Fry station back splash area has build up of breading.
Single-service articles stored in toilet room. Paper towels stored in employee bathroom. Manager removed paper towels from bathroom at time of inspection.
Portable fire extinguisher is inaccessible. For reporting purposes only. K class blocked by glass racks. Manager moved glass racks during inspection.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 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 0ppm. Machine primed during inspection, retested at 200 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wet fry batter reconstituted from dry product with eggs, Per employee less than 2 hours prior. Ice added to mix to cool product. New temp 40F. Discussed time as a public health control with manager and provided form for written plan.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Heat lamp hot holding: prime rib 107F. Per employee prime rib was cooked less than 1 hour prior. Returned to oven during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 500+ ppm. Manager diluted solution to 300ppm.
No paper towels or mechanical hand drying device provided at handwash sink. In prep area. Restocked at time of inspection.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 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 0ppm chlorine. Employee fixed machine during inspection, tested at 100ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in upright fry side cooler. Employee moved chicken to bottom during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese 87F, cooling for 1 hour per employee, down to 85F after 30 minutes, improper cooling rate. Manager put Mac and cheese in freezer for rapid chilling, down to 68F in 30 additional minutes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above back prep area.
Cutting board has cut marks and is no longer cleanable. On fry station.
Hole in or other damage to wall in dry storage area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of 2 door upright cook line area cooler.
Screening is not 16-mesh to the inch. Screening on vent behind ice machine.
Water leaking from pipe and/or faucet/handle. Water line leaking under prep area sink.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes, then move to prep area and handle scale and begin putting on gloves to work with food. Observed employee tie shoe and begin putting on gloves to work with food. Discussed with employees. Employees washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Hot holding: yellow rice 88F, approximately 1 hour per employee. Employee reheated to 165F at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. Employee cleaned at time of inspection.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area. Employee placed roll of paper towels on top of dispenser.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed days written on salad dressing in walkin, no dates. Manager put dates on all items at time of inspection.
Bowl or other container with no handle used to dispense food. Bartender using shaker cup as scoop.
Cove molding missing or in disrepair around the dish pit area.
Cutting board has cut marks and is no longer cleanable. In grill station.
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.