Comidas Catracha la Bendicion
1409 US 231, Panama City, FL 32405 · Mobile Food Dispensing Vehicle · License 1350429
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 Sep 11 routine inspection3 high priority, 4 intermediate (2 fixed on the spot), 2 basic (1 repeat)-31
- Safety score69
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 visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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.
Shell eggs not stored at an ambient air temperature of 45°F or less. Box of raw shell eggs on floor at an ambient air temperature of 74°F. Per operator, eggs were placed there once 4 hours ago. See stop sale.
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Box of raw shell eggs on floor at an ambient air temperature of 74°F. Per operator, eggs were placed there once 4 hours ago. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Pupusa dough stored in plastic grocery bags
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled interior on container in sink that the operator states is used for rinsing/ soaking bananas.
No sanitizer of any kind available for warewashing.
Sanitizer obtained from neighboring mobile unit during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels provided during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No manager certification for Silvia Vasquez.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of raw shell eggs stored on floor.
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.