UNCLE ERNIE'S BAYFRONT GRILL & BREW HOUSE
1151 BAYVIEW AVE, Panama City FL 32401 · 850-763-8427
Last inspected Jul 20, 2026 · 8 visits since July 2023
OCT 24
JUN 25
OCT 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen expo: diced tomatoes 74F, per employee less than 4 hours. Voluntarily discarded at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Handwashing sink adjacent hallway to indoor walk in cooler with the presence of food slices. Employee removed food at the time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of plates in counter next to prep area maketable. Operator placed plates in a different area with the appropriate protection.
Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp being thawed in standing water. Operator opened the faucet and kept the shrimp under running cold water for thawing at the time of inspection.
Oct 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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. Bar dish machine tested at 0ppm. Sanitizer primed during inspection and tested at 100ppm.
Spray bottle containing toxic substance not labeled. Bottle of peroxide cleaner not labeled. Bottle labeled during inspection.
Oct 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by ice machine downstairs in kitchen area not chained for protection.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Soiled dry wiping cloth in use under milk wash in breader station.
Wiping cloth used for food spills also used for other purposes. Cloths stored on top of food contact surface and under pot of hot marinara sauce and sauce bottle.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cocktail sauce in main walk-in. Manager moved fish at time of inspection.
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. On top of fry make table: crab cakes 51F, per employee crab cakes in location above make table over 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of fry make table: crab cakes 51F, per employee crab cakes in location above make table over 4 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris in container of plastic steak markers. Employee discarded steak markers during inspection.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of chlorine on chemical shelf in storage shed. Labeled at time of inspection.
Food stored on floor. Container of shrimp on floor in walk-in cooler. Moved to shelf at time of inspection.
Uncovered food stored near sink exposed to splash. Margarita salts stored next to hand wash sink at bar, no splash guard.
Sep 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 55F, raw chicken 45F, grouper 51F, burgers 55F, and lobster 51F in cooler unit under grill. Manager states 2.5 hours in holding unit. Manager put food in walk in cooler at ambient 38F to bring temp down.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid not labeled. Manager labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at the bar. Manager turned water back on in the dipper well.
Jul 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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. Upstairs bar sanitizer 0ppm. Machine primed at time of inspection. Retested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen expo: diced tomatoes 74F, per employee less than 4 hours. Voluntarily discarded at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hummus scoop handle in product. Manager removed scoop at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Key lime pie spatula stored in water 72F, manager discarded water and sent spatula to dish.
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.