Pompano Joe's Bay County
16202 Front Beach Rd, Panama City Beach, FL 32413 · Permanent Food Service · License 1305348
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 25 routine inspection1 high priority (1 repeat), 3 intermediate (1 fixed on the spot), 5 basic (2 repeats)-23
- Extension granted on Sep 2, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score74
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Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Upon callback, operator submitted plan review and waiting for approval.
More time given
- 1st follow-up visitSep 2, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Manager states they are trying to return establishment to previous approved plans. Observed at call back additional drink station that is not on plans in east corner of dining room.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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.
Fry station: raw chicken 55°F, Plating area cooler: tuna dip 48°F, per manager items in coolers approximately 2.5 hours. Voluntarily discarded during inspection.
Repeat violation
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand wash sink removed from cook line near fry area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of bleach in dish area. Labeled at time of inspection. Unknown substance in wait station. Manager discarded substance during inspection.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. One hand wash sink removed from cook line near fry station. Down stairs bar now has a three compartment sink and a dish machine. Upstairs bar remodeled.
Basic5
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Island oasis ice cream base thawing on counter at bar. Manager placed item in cooler during inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked potatoes and crab legs not covered in walk-in cooler and freezer. Items covered at time of inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Prep sink pipe does not go to drain.
Code 35, Insects, rodents, pests and animals: Gaps around doors to upstairs wait station.
Repeat violation
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.