Bayou on the Beach Cafe

11115 Hutchison Blvd, Panama City Beach, FL 32407 · Permanent Food Service · License 1305352

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Aug 19, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 complaint inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot), 6 intermediate (2 fixed on the spot), 5 basic
-36
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug192026

Complaint inspection

16 violations found

First visitAug 19, 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.
16 violations found:
- 5 High priority
- 6 Intermediate
- 5 Basic
What the inspector cited
High priority5
- 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. Reach in: spicy crab dip 48°F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48°F, per employee fish brought to cooler over 4 hours prior. See stop sale
  Stop sale issued due to time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Raw shrimp 47°F, per employee shrimp began thawing over 4 hours prior.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in: spicy crab dip 48°F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48°F, per employee fish brought to cooler over 4 hours prior. See stop sale
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Raw shrimp 47°F, per employee shrimp began thawing over 4 hours prior.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee washed, rinsed, and put away a pan without sanitizing. Discussed with employee. Employee brought pan back to dish area to be properly washed, rinsed, and sanitized.
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Some tags not marked.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Spicy crab dip not dated. Per manager product made 4 days prior.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Food/debris in crevices of slicer.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at cook line handwash sink.
  Restocked at time of inspection.
  Fixed on the spot
  No soap provided at oyster bar handwash sink.
  Restocked during inspection.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Establishment charging more if paying with credit card. Not properly disclosed on menu.
Basic5
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of oyster trough soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Storage freezer handle area soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor in walk-in cooler not maintained smooth and durable.
  Floor made of asphalt type material, hole in floor near door.
  Floor area(s) covered with standing water.
  Water pooled on floor in walk-in cooler.
  Ceiling/ceiling tiles/vents and wall soiled with accumulated dust over cook line.
  Grease buildup on shelf over make table.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.