Boardwalk Beach Hotel and Convention Center
9400 S Thomas Dr, Panama City Beach, FL 32408 · Permanent Food Service · License 1300759
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 high priority (fixed by the Oct 8 follow-up), 2 intermediate, 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Food in soiled container/equipment. Sugar, flour and panko bins contaminated with fire extinguisher residue. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Mango salsa and corn/beans salsa prepared on 08/21 not used by 09/02.
Code 08, Food protection and cross-contamination: Food in soiled container/equipment.
Sugar, flour and panko bins contaminated with fire extinguisher residue. See stop sale.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Several food contact surfaces throughout the kitchen with heavy presence of fire extinguisher residue.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Kitchen manager, no proof of food manager certification.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor and walls soiled with fire extinguisher residue throughout the kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.