Chef F
7157 W US-98, Panama City Beach, FL 32407 · Mobile Food Dispensing Vehicle · License 1350496
What drove the grade
Hand wash sink leaking on floor in cabinet under sink.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (fixed by the Sep 1 follow-up), 2 intermediate-15
- Extension granted on Aug 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 1, 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 - 1st follow-up visitAug 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: No hot running water at three-compartment sink.
No hot water at call back. Maximum temperature of 90°F reached. Mobile unit not operating at time of inspection.
More time given
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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 on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Jars of tomato sauce canned by operator held ambient temp 84°F.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Jars of tomato sauce canned by operator held ambient temp 84°F.
Code 28, Sewage and wastewater disposal: Hand wash sink leaking on floor in cabinet under sink.
Intermediate2
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Tomato sauce canned on mobile unit. See stop sale.
Code 27, Water source: No hot running water at three-compartment sink.
Maximum temperature reached at three compartment sink 90°F.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.