Whataburger #1030
11749 Panama City Beach Pkwy, Panama City Beach, FL 32407 · Permanent Food Service · License 1305492
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 high priority (fixed by the Jul 20 follow-up), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 20, 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 - First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Cook line drawers: American cheese 54, Monterey Jack cheese 56°F, per manager cheese 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.
Cook line drawers: American cheese 54, Monterey Jack cheese 56°F, per manager cheese in cooler for undetermined amount of time. See stop sale.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 in back dry storage area. 1 around drive through window.
Basic2
Code 25, Single-service items: Single-service articles improperly stored.
Paper towels stored on shelf exposed to splash as evidenced by oil/grease on paper towels. Manager discarded toweled paper towels at time of inspection.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Soiled floor mat in walk-in freezer.
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.