Dickey's Barbeque Pit
100 S Pier Park Dr Ste 125, Panama City Beach, FL 32413 · Permanent Food Service · License 1305679
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 Aug 31 routine inspection1 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
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 visitAug 31, 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.
6 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.
Baked beans 129°F and macaroni and cheese 119°F in steam table. Per operator steam table was initially turned off when items were placed in steam table. Items placed in steam table approximately 15 minutes per operator.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food residue on French fry cutter in prep area.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at prep area handwash sink.
Code 41, Chemicals and toxic substances: Spray bottles on chemical shelf containing unknown substances.
Discarded during inspection.
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
39 cents added to orders for Renew/Recycle program.
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled reach cooler and walk-in cooler gaskets. Soiled speed rack in walk-in cooler.
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.