Longhorn Steakhouse of Panama City Beach 5295
15721 Panama City Beach Pkwy, Panama City Beach, FL 32413 · Permanent Food Service · License 1305253
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection1 intermediate (fixed on the spot), 1 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 2, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Chocolate milk in server station opened on 10/31, per operator, not date marked by 11/02. Operator appropriately date marked item at the time of inspection.
Fixed on the spot
Basic1
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go boxes next to cook line not inverted. Operator voluntarily discarded single service items at the time of inspection to avoid any possible contamination.
Fixed on the spot
Earlier inspections 1
A95Routine inspection3 violations, 1 high priority No follow-up needed
- First visitAug 14, 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.
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.
Salad cooler: blue cheese 44°F, feta 47°F, per manager items in cooler less than 4 hours, voluntarily discarded at time of inspection.
Basic2
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Bar ice scoop stored in soiled dispenser. Items closed at time of inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Inside of bar ice scoop holster soiled. Items cleaned 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.