Ford's Garage
601 S Pier Park SR Ste 103, Panama City Beach, FL 32413 · Permanent Food Service · License 1306045
What drove the grade
1 small flying insect in kitchen area.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 high priority (2 fixed by the Jul 17 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
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 17, 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 16, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cole slaw 45°F, cooked rice 44°F, cooked corn 44°F, sliced tomatoes 44°F, items by door, operator states temperature issue due to door being open for extended period.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground beef over cooked pork in walk-in cooler. Pork relocated during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 1 small flying insect in kitchen area.
Intermediate1
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
In server station. Manager fixed dispenser during inspection.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed.
Cooked pork thawing in prep sink at 93°F. Product transferred to walk-in cooler at time of inspection. Per employee pork thawing for 10 mins.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Tuna in walk-in cooler not covered. Covered at time of inspection.
Fixed on the spot
Food stored on floor.
Case of onion rings on floor in walk-in freezer. Onion rings removed from floor during inspection.
Fixed on the spot
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.