Angry Tuna Seafood Company
701 Pier Park Dr #155, Panama City Beach, FL 32413 · Permanent Food Service · License 1305342
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection1 high priority (fixed on the spot), 2 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Gumbo hot holding at 115°F. Per operator gumbo finished reheating and was placed in steam well approximately 15 minutes prior. Operator reheated product further during inspection.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Tags for oysters on hand already marked with a date. Per operator tags are marked with date shucked.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No certification for Sean.
Basic3
Code 01, Approved source; food safe and unadulterated: Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
Oyster received already shucked removed from box, label/tag not kept.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer around fans and door frame.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap at bottom corner of back door to kitchen a gaps under and around back doors to dining area.
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.