The Bamboo Grill/Oasis Bar
11127 Front Beach Rd, Panama City Beach, FL 32407 · Permanent Food Service · License 1304520
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 21 routine inspection4 high priority (3 fixed by the Aug 25 follow-up, 1 repeat), 1 intermediate (1 repeat), 2 basic-23
- Complaint after follow-up on Aug 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Grill: cooked corn 41°F, pico de gallo 41°F, Cole slaw 41°F,
Administrative complaint
- 1st follow-up visitAug 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fry station: Cole slaw 46°F, ham 49°F, provolone cheese 48°F, Grill: pepper jack cheese 56°F, cheddar 52°F, American cheese 56°F, per supervisor items on station approximately 1 hour.
- First visitAug 21, 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 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. Fry station: diced tomatoes 55°F, chopped lettuce 52°F, Cole slaw 52°F, per employee items in cooler overnight, see stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Humus dated 8-14, not used by 8-21. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fry station: diced tomatoes 55°F, chopped lettuce 52°F, Cole slaw 52°F, per employee items in cooler overnight, see stop sale. Grill make table: pico de gallo 45°F, pepper jack cheese 48°F, cooked corn 45°F, set up on top of pan on make table.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over milk in walk-in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: 2 compartment sink used as hand wash sink in oasis grill kitchen, 1 faucet for both sinks.
Repeat violation
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Grill area steam table scoops in water at 85°F.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop curled up in mop bucket.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Bamboo grill K class extinguisher gauge in recharge zone. Portable fire extinguisher is inaccessible. For reporting purposes only. K class extinguisher in oasis kitchen blocked by fryers and table.
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.
- Stop sale
- An order that the food can’t be sold or served.