Juan Taco Backbeach
11560 Panama City Beach Pkwy Ste 106, Panama City Beach, FL 32407 · Permanent Food Service · License 1305511
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. garlic hot sauce 66°F, Morita 66°F, salsa verde 66°F, out approximately 2 hours per manager.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection1 high priority (fixed by the Jul 10 follow-up), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
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 10, 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 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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 cold held at greater than 41°F. garlic hot sauce 66°F, Morita 66°F, salsa verde 66°F, out approximately 2 hours per manager.
Chorizo in cook line drawers 46°F, per employee item in cooler approximately 2 hours.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork belly in walk-in cooler not date marked. Per employee pork belly was cooked 2 days prior. Date marked during inspection.
Fixed on the spot
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Banana pudding and pork belly in self service cooler not properly labeled.
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.