Don Jose's
1409 N US 231 Ste B, Panama City, FL 32405 · Permanent Food Service · License 1305950
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection4 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-20
- Safety score80
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 visitOct 27, 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 visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over shredded cheese and ham in walk in cooler. Raw shell eggs stored over unwashed produce in walk in cooler. Operator appropriately reorganized all food items in the walk in cooler at the time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Food stored in T-shirt bags in walk in freezer. Operator removed items from bags and placed them in food pans at the time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Chlorine three compartment sink testing 0ppm. Operator replaced with new solution that tested at 100ppm at the time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Degreaser and disinfectant spray bottles stored next to liquid shortening. Operator removed chemicals at the time of inspection and appropriately stored them.
Fixed on the spot
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.
Several pans with oxtail, pork masitas and lamb prepared on 08/10/2026 not labeled by 08/11/2026. Operator labeled items at the time of inspection.
Fixed on the spot
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
At the time of inspection, operator reduce oxygen packaging raw meat product to later place in walk in freezer. When notified the need of an approved HACCP plan, operator stopped and placed items in pans in the walk in freezer.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottles stored next containing degreaser, per operator, not appropriately labeled. Operator labeled item at the time of inspection.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
Frozen plantains in chest freezer, and pork in walk in freezer not appropriately covered.
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.