My Ramen
11260 Panama City Beach Pkwy, #104, Panama City Beach, FL 32407 · Permanent Food Service · License 1305780
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 9 basic-16
- Safety score84
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 visitAug 6, 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 visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 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.
Cook line cooler: Boiled eggs 74°F, cooked ramen 54°F, cooked corn 54°F, raw shrimp 54°F, bean sprouts 55°F, tofu 54°F, bamboo shoots 55°F, per operator items placed on line approximately 1 hour prior. Employee iced items during inspection.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food/grease on slicer. Operator cleaned slicer during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cleaned slicer drying in handwash sink. Operator cleaned and relocated slicer during inspection.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Pork belly in freezer not covered.
Food stored on floor.
Bag of sugar on floor. Buckets of soy sauce on sheet pan on floor, not 6 inches off the floor.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on cook line shelf and bagging/expo shelf.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Card board lining shelves in bagging/expo area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line shelf soiled. Card board and shelf soiled in bagging/expo area. Soiled chest freezer.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Used styrofoam boxes on shelf, previously used for storing food, employee states boxes are reused. Educated employee on one time use of single service items. Employee discarded boxes during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door to kitchen, self closing device broken/detached.
Code 36, Floors, walls, ceilings and ventilation: Extension cord laying across cook line creating tripping hazard.
Observed employee trip on cord during inspection.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee back back on dry storage shelf on container of eel sauce.
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.