Playa Bowls
700 Pier Park Dr Ste D186, Panama City Beach, FL 32413 · Permanent Food Service · License 1306031
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection2 high priority (fixed by the Sep 8 follow-up), 2 intermediate, 3 basic (1 repeat)-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 visitsComplaint inspection
- Follow-up visitSep 8, 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 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Coffee creamer 57°F, in walk-in cooler. Per employee coffee creamer in walk-in over night. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Coffee creamer 57°F, in walk-in cooler. Per employee coffee creamer in walk-in over night. See stop sale.
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple unlabeled spray bottles hanging on shelf over three compartment sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Dishes on drying rack located underneath paper towel dispenser exposing dishes to dripping hands.
Repeat violation
Code 32, Restrooms: A minimum of one bathroom facility is not available for public use.
Bathroom locked and sign states employees only. Employee confirms bathroom is not for customers. Discussed with employee. Employee removed sign from door and agreed to allow customers entry upon request.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor in walk-in cooler soiled/has accumulation of debris.
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.