Topgolf
15475 Topgolf Way, Panama City Beach, FL 32413 · Permanent Food Service · License 1306055
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 Aug 11 routine inspection2 high priority (no follow-up needed), 2 basic-8
- Safety score92
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 visitAug 11, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. Pantry cold cooler: chopped ice burg lettuce 45°F, chopped romaine lettuce 47°F, per manger items in cooler for undetermined amount of time. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pantry cold cooler: chopped ice burg lettuce 45°F, chopped romaine lettuce 47°F, per manger items in cooler for undetermined amount of time. See stop sale.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting boards on cook line have cut marks and is no longer cleanable.
Code 29, Plumbing and backflow prevention: Standing water in bottom of bar reach-in-cooler.
Reporting only1
Code 48, Gas appliances and boilers: Insurance inspector boiler report not posted in boiler room.
For reporting purposes only.
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.
- Stop sale
- An order that the food can’t be sold or served.