Charlie Corams Place in Bayou George
6204 Hwy 2301, Panama City, FL 32404 · Permanent Food Service · License 1305329
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 Oct 30 complaint inspection3 high priority (fixed by the Nov 2 follow-up, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitNov 2, 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 visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
On counter: American cheese 68°F, not time marked or on time as a public health control written plan. Cook line cooler drawers: hash browns 66°F and bacon 56°F at 9:25am per employee hash browns in cooler since 8:00am, bacon in cooler since 7:00am. Hash browns and bacon moved to walk-in cooler during inspection.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw ground beef stored over pickles in walk-in cooler.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of cleaner/destainer and can of expanding foam stored on shelf next to plastic wrap and beef base.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Front of toast soiled.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee storing dishes and rinsing dishes in dish area hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sinks in prep area and by ice machine.
Employee placed paper towels by sinks during inspection.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered pan of open box of sliced chicken in walk-in freezer.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
In upright cook line cooler.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Heavy build up of grease and food debris in cook line drawers.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dirty water and debris inside unused make table on cook line.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door to kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair on cook line.
Bathroom doors soiled with accumulated grease/residue.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mold like substance on vents in dining area. Dust on and around vents over cook line. Walls have accumulation of dust in air conditioning rooms. Dust on vent to A/C room by restrooms.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displaying license expired 6-1-26
Reporting only1
Code 47, Electrical wiring: Observed scorch marks around electrical outlet behind prep kitchen warmer.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.