Bellybusters Snack Shack LLC

17403 Front Beach Rd, Panama City Beach, FL 32413 · Permanent Food Service · License 1305278

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 complaint inspection
4 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Sep252026

Complaint inspection

13 violations found

First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority4
- 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. Sandwich station: Sliced American cheese 52°F, per employee cheese on make table overnight, see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sandwich station make table: Sliced American cheese 52°F, per employee cheese on make table overnight, see stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On counter: blanched fries 92°F, per manger fries blanched approximately 30 minutes prior. Discussed time as a public health control with manager, provided template for written plan. Manager time marked fries during inspection.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Employee used sanitizer dispenser to fill three compartment sink sanitizer section, tested at over 200ppm. Manager made new solution, tested at 100ppm.
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Establishment requires chlorine test strip.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Food debris build up on French fry cutter. Fry cutter dismantled for cleaning during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No certification provided for Melanie.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  3% charge for paying with card not disclosed.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Paint flaking off of walk-in cooler shelves.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grease/residue build up on exterior of grill cooler drawers, fryers, and nacho chip bin.
- Code 35, Insects, rodents, pests and animals: Bug zapper installed over clean dish shelf.
  Outer openings not protected with self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair.
  Soft spot in floor in front of nacho station cooler.
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.
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.