Chow Time Grill & Buffet

2345 Martin Luther King Blvd, Panama City, FL 32405 · Permanent Food Service · License 1305382

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 complaint inspection
3 intermediate, 8 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct212026

Complaint inspection

11 violations found

First visitOct 21, 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.
11 violations found:
- 3 Intermediate
- 8 Basic
What the inspector cited
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade.
  Non-pitting surface rust on food-contact equipment, walk in cooler racks.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Cook line.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cook line cooking oil.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in the waitress station.
  Employee removed ice scoop.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cook line.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/ has accumulation of black substance/grease/food debris cook line.
  Walk- in cooler interior/shelves have accumulation of soil residues.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffee filters in waitress station not protected from possible contamination.
Official report, on the Florida DBPR website

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.