American Charlie LLC
473 N Richard Jackson Blvd, Panama City Beach, FL 32407 · Permanent Food Service · License 1303327
What drove the grade
Hand wash sink leaking onto floor in prep area.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection6 high priority (4 fixed by the Aug 3 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 1 basic-31
- Complaint after follow-up on Jul 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Expo: ranch 42°F, blue cheese 39°F, Sandwich cooler: burgers 40°F, sliced tomatoes 41°F, Fry: egg wash 40°F, No TCS food in oyster cooler, ambient temp 32°F,
Administrative complaint
- 1st follow-up visitJul 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Oyster cooler: raw in shell oysters ambient 46°F and internal 44°F, spinach dip 44°F, garlic butter 45°F, per manager items in cooler over night, see stop sale.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sandwich cooler: shredded cheddar 43°F, cooked chicken 40°F, Fry breading station: egg wash 41°F, Expo: ranch 43°F, blue cheese 43°F, Oyster cooler: raw in shell oysters ambient 46°F and internal 44°F, spinach dip 44°F, garlic butter 45°F, per manager items in cooler over night, see stop sale.
Administrative complaint
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F. Iced: ranch dressing 56°F, blue cheese dressing 61°F. Per manager dressings out over 4 hours. Sandwich cooler: shredded cheddar 51°F, Cole 49°F, per employee items in cooler over night, see stop sale. Oyster walk-in cooler: garlic herb butter 48°F, per manager butter in cooler overnight. See stop sale. Iced on fry station: egg wash 71°F, half and half 74°F, per employee items placed out over 4 hours ago. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. Grouper in vacuum sealed bags in walk-in cooler. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Pimento cheese in walk-in from 7-18-26. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Iced: ranch dressing 56°F, blue cheese dressing 61°F. Per manager dressings out over 4 hours. Sandwich cooler: shredded cheddar 51°F, Cole 49°F, per employee items in cooler over night, see stop sale. Oyster walk-in cooler: garlic herb butter 48°F, per manager butter in cooler overnight. See stop sale. Iced on fry station: egg wash 71°F, half and half 74°F, per employee items placed out over 4 hours ago. See stop sale.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: 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. New bucket of sanitizer connected to machine and primed. Tested at 100ppm.
Fixed on the spotRepeat violation
Code 28, Sewage and wastewater disposal: Hand wash sink leaking onto floor in prep area.
Manager placed bucket under sink to catch water.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Sign posted during inspection.
Fixed on the spot
Basic1
Code 06, Food properly thawed: 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.
Grouper in vacuum sealed bags in walk-in cooler. See stop sale.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.