Oceans Restaurant
9526 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1306027
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection4 high priority, 3 intermediate (1 fixed on the spot), 4 basic-36
- Administrative complaint on Jul 31, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
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 visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Upon callback inspection observed menu does not identify tuna as being raw/undercooked.
Basic1
Code 08, Food protection and cross-contamination: Food being prepared outside.
No food prep observed outside at callback.
- First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Food being prepared outside. Observed employee chopping goat tail outside directly on picnic table. See stop sale.
Stop sale issued due to improper cooling.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Alfredo sauce 56°F, per manager cooling overnight, see stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Alfredo sauce 56°F, per manager cooling overnight, see stop sale.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired 6-1-26
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Menu does not identify seared tuna as raw/undercooked.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Seared tuna on menu, no consumer advisory. Manager posted consumer advisory during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 2 servers and 4 cooks on during inspection.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Large ice cubes for bar drinks in walk-in freezer not covered.
Food being prepared outside.
Observed employee chopping goat tail outside directly on picnic table. See stop sale.
Administrative complaint
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Pan of sausage with an old crab cake label on it.
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 bags throughout dry storage area, on top of paper towels.
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.
- Stop sale
- An order that the food can’t be sold or served.