Cahalls Deli
416 W 23, Panama City, FL 32405 · Permanent Food Service · License 1305855
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F in the following locations: left sandwich maketable - sliced tomatoes 45°F, sliced ham 46°F; left sandwich lowboy - sliced tomatoes 46°F; right sandwich maketable - sliced tomatoes 45°F, Swiss cheese 44°F; deli display cooler #2 - lasagna 45°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (1 fixed by the Aug 10 follow-up, 2 fixed on the spot), 4 basic (1 repeat)-14
- Extension granted on Aug 4, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score84
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 10, 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 - 1st follow-up visitAug 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
- First visitJul 30, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F in the following locations: left sandwich maketable - sliced tomatoes 45°F, sliced ham 46°F; left sandwich lowboy - sliced tomatoes 46°F; right sandwich maketable - sliced tomatoes 45°F, Swiss cheese 44°F; deli display cooler #2 - lasagna 45°F.
Per operator, items in cooling units for less than four hours. Items placed in ice baths at the time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishmachine in warewashing area testing 0ppm after multiple attempts.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer and cleaning products stored with deli tissue paper. Operator removed tissue paper and placed it above chemicals.
Fixed on the spot
Basic4
Code 16, Dishwashing facilities and test kits: Accumulation of debris on drainboards or equivalent.
Accumulation of dust and debris on drying racks in warewashing area.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service cups stacked in the front counter, not inverted or properly covered. Operator covered them at the time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in warewashing area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Presence of debris and dust on vent over 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.