Boardwalk Beach Hotel and Convention Center
9600 S Thomas Dr, Panama City Beach, FL 32408 · Permanent Food Service · License 1304609
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority, 3 intermediate (1 fixed on the spot), 2 basic-22
- Safety score78
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 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector 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.
Time/temperature control for safety food cold held at greater than 41°F. In maketable: sliced cheese 57°F, sliced tomatoes 54°F. Items in cooling unit overnight, per operator. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In maketable: sliced cheese 57°F, sliced tomatoes 54°F. Items in cooling unit overnight, per operator. See stop sale.
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink temping 78°F at the time of inspection.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Operator provided soap at the time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable in maketable.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
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.
- Stop sale
- An order that the food can’t be sold or served.