The Bun Lab
9902 S Thomas Dr #13, Panama City Beach, FL 32408 · Permanent Food Service · License 1305607
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 Sep 3 routine inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 11 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In upright double door cooler ground beef 52°F, cooked wings 51°F at 2:50pm. Items in cooler since 12:30pm, per operator. Operator placed items on ice baths for rapid cooling at the time of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground beef over cooked wings in upright double door cooler in cook line. Operator appropriately reorganized items when moved to walk in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Three compartment sink in bar area testing 0ppm. Operator replaced quaternary solution at the time of inspection, testing 400ppm.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towels dispensers in cook line and in bar area unable to dispense paper towels. Operator provided paper towels at the time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Two spray bottles of sanitizer, per employee, not labeled next to bar area. Employee labeled items appropriately at the time of inspection.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
Unwashed tomatoes over dressings in walk in cooler. Unwashed cauliflower, lettuce and onion over sliced cheese in walk in cooler. Operator reorganized items at the time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board on maketable.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup around the interior top edge of chest freezer, and in double door upright cooler in cook line.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Upright double door cooler in cook line marking 55°F at the time of inspection; ground beef temping 52°F, cooked wings 51°F.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets around all cooling equipment with buildup and/or mold like substance.
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Condensation dripping onto plates in double door upright cooler in cook line.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Handwashing sink in bar area.
Standing water in bottom of lowboy in cook line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in bar area.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor soiled in walk in cooler with food 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.