Captain Jack's Seafood Buffet
8208 Thomas Dr, Panama City Beach, FL 32408 · Permanent Food Service · License 1304735
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), 3 basic (1 repeat)-7
- Safety score93
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.
4 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.
Fried oysters 125°F and fried scallops 124°F in buffet line. Items in buffet line for less than 30 minutes. Operator placed items in the oven for reheating at the time of inspection.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour, sugar, chicken breading and seafood breading in containers not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Mayonnaise jugs on the floor in walk in cooler. Operator placed jugs off the floor at the time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors throughout the back of the house of the establishment.
Repeat violation
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.