Cool Running's Caribbean Cuisine
13312 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1305398
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 3 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (2 repeats)-23
- Safety score77
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 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot hold sham: rice 77°F, per employee rice was reheated and placed in hot hold sham approximately 20 minutes ago. Returned to oven to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee. Returned to cook line from outside, began handling clean utensils and togo boxes without washing hands. Discussed with operator, employee washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw chicken in plastic togo bags in chest freezer.
Intermediate3
Code 31, Handwash sinks and supplies: No soap provided at handwash sinks in kitchen, at front counter, and in ladies room.
All hand wash sinks restocked with soap during inspection.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
In kitchen and at front counter. Roll of paper towels placed in general area of hand wash sinks.
Fixed on the spotRepeat violation
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Establishment appears to be overcharging for sales tax at 9%.
Basic4
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
Finish on cook line tables worn down to particle board underneath.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled trash can in kitchen, soiled water heater by prep table.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Under back door to kitchen. Back door not self closing.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance around vent in front of register area.
Wall soiled by cook line. Dust and grease built up on hood vents.
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Propane tank inside space heater by men's room.
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.