San Marcos Mexican Grill
101 Bluefish Dr Ste 105, Panama City Beach, FL 32417 · Permanent Food Service · License 1305971
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 8 routine inspection4 high priority (3 fixed by the Jul 28 follow-up, 1 fixed on the spot), 2 intermediate, 12 basic-30
- Extension granted on Jul 9, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 5 visitsRoutine inspection
- 4th follow-up visitJul 28, 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 - 3rd follow-up visitJul 20, 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
Basic1
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Per repair company parts have arrived, repair not yet scheduled.
More time given
- 2nd follow-up visitJul 10, 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
Basic1
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Per operator parts will be here in 5 to 7 days. Discussed date marking for cooked products in freezer.
More time given
- 1st follow-up visitJul 9, 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
Basic1
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Items in freezer still not frozen including, chicken tenders, chicken wings, beef, and fries. Per manger a part needs to be ordered to fix freezer.
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 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 on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Sauté side cooler: cooked pork 51°F, Fry side: hot dogs 53°F. Per manager pork in cooler approximately 4 hours and unknown time for hot dogs. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sauté side cooler: cooked pork 51°F, sour cream 51°F, Fry side: hot dogs 53°F. Per manager pork in cooler approximately 4 hours and unknown time for hot dogs. See stop sale. Sour cream in cooler approximately 30minutes.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Back flow prevention required on water hose side of splitter on mop sink faucet.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of bleach water stored next to liquor bottles at bar. Manager moved chemical during inspection.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At back line hand wash sink.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof for kitchen staff, and some wait staff.
Basic12
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Walk-in freezer temperatures: Cooked pork 33°F, chicken tenders 35°F, chicken wings 31°F, jalapeño poppers 32°F.
Code 08, Food protection and cross-contamination: Stored food not covered.
Poblano peppers in freezer not covered. Rice in dry storage not covered.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored in space between tables behind bar. Manager removed knives during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open sodas in kitchen on shelf over clean plates. Manager discarded sodas during inspection.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed employee dry plates with soiled towel. Discussed with manager. Manager had employee rewash plates and discard dirty towel.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mold like substance and debris on exterior of ice machine. Exterior of tortilla chip containers soiled. Walk-in cooler shelves soiled.
Code 24, Clean equipment storage and air drying: Plates dried with a towel/cloth.
Discussed with manager. Plates must air dry. Employee rewashed and air dried plates
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
In sauté side reach in cooler.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door to kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout kitchen.
Floor area(s) covered with standing water.
Around ice machine.
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 and clothing stored in dry storage with packs of tortillas and bags of onions.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.