El Rodeo Tequila Bar and Grill INC
10908 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1305895
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection4 high priority (3 fixed by the Jul 16 follow-up, 1 fixed on the spot), 3 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 · 2 visitsRoutine inspection
- Follow-up visitJul 16, 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 - First visitJul 15, 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 priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
Can of mushrooms dented on top seam. See stop sale.
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. Fry station: chicken fingers 61°F, cooked chicken wings 60°F, sliced tomatoes 58°F, raw burger patty 60°F, cooked pork 59°F, hot dogs 47°F, raw bacon 47°F, raw shrimp 46°F, at 4:00pm, per manager items placed in cooler between 11am and noon. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fry station: chicken fingers 61°F, cooked chicken wings 60°F, sliced tomatoes 58°F, raw burger patty 60°F, cooked pork 59°F, hot dogs 47°F, raw bacon 47°F, raw shrimp 46°F, at 4:00pm, per manager items placed in cooler between 11am and noon. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over cooked steak in storage area reach in. Pork relocated at time of inspection.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored between conduit and wall in prep area.
Knife relocated during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of microwave soiled. Cleaned during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in prep area and under cook line oven.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.