Patches Pub and Grill

4723 Thomas Dr, Panama City Beach, FL 32408 · Permanent Food Service · License 1304205

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Stop sale issued due to improper cooling.High priority · fixed by the Oct 6 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 complaint inspection
5 high priority (fixed by the Oct 6 follow-up), 1 intermediate, 4 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct22026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitOct 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 visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 5 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop sale issued due to improper cooling.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. 4 Tubs of chicken wings cooling since 11:30am down to 84°F, 90°F, 91°F, and 93°F, at 1:30pm. See stop sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation.
  Pico de gallo marked sept 29th to October 6th. Cooked pork marked October 1st to October 8th
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken wings by fryer at 89°F. Per manager wings out for 1 hour and held on time. No time mark, no written plan for time as a public health control. Provided written plan template to operator. Wings marked with time during inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  4 Tubs of chicken wings cooling since 11:30am down to 84°F, 90°F, 91°F, and 93°F, at 1:30pm. See stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine.
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quaternary strips on hand are wet and unusable.
Basic4
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Tested at 0ppm. Employee began dissolving sanitizer tablets to make new solution during inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of bar keg cooler and cook line reach-in-cooler.
- Code 35, Insects, rodents, pests and animals: Screening on outside of ventilation fans on cook line and behind pizza oven is not 16-mesh to the inch.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing in women's room.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026A94Complaint inspection6 violations No follow-up needed

First visitJul 8, 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.
6 violations found:
- 6 Basic
What the inspector cited
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cheesecake stored in reach in freezer on pizza station not covered. Operator covered item at the time of inspection.
  Fixed on the spot
  Food stored on floor.
  Water bottles stored on the floor at the following locations: both bar areas, near fries reach in freezers, and the drink storage area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board in cook line.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet rag on cutting board in pizza station.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of both ice machines next to the screened kitchen door.
  Operator ceased the use of the ice machines for proper cleanup at the 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.
  Gaskets in several reach in freezers and reach in coolers throughout the kitchen with the presence of buildup and mold-like substance.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.