Sharkys Beachfront Restaurant
15201 Front Beach Rd, Panama City Beach, FL 32413 · Permanent Food Service · License 1303666
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 Jul 21 complaint inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 21, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sauté: roasted red bell peppers 54°F, garlic butter 44°F, placed in freezer for rapid chilling during inspection and items down to 41°F.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Tested at over 500ppm. Corrected to 200ppm.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Multiple tags and bundles of tags unmarked in oyster shucking station
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Fish thawing in dry area hand wash sink. Manager removed fish at time of inspection.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Jugs of hot sauce stored under pile of oyster tags.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of tortilla chip bins soiled. Rust/torn plastic on exterior of salad area ice machine.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Salad bowls stored next to hand wash sink in salad station.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in outside oyster walk-in cooler.
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.