El Rodeo Tequila Bar and Grill
1136 Thomas Dr, Panama City, FL 32408 · Permanent Food Service · License 1305350
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.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 intermediate (2 fixed on the spot), 5 basic (1 repeat)-13
- Safety score87
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 visitAug 18, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Crab legs prepared on 08/17 not date marked by 08/18.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Dish scrub and several rags in handwashing sink in cook line entrance. Operator removed items at the time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two servers, and three cooks, with no certified food manager present. Manager arrived at the time of inspection.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar container at the bar, not properly labeled.
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Frozen cheese sticks 38°F and chicken fingers 39°F, no longer frozen in maketable. Operator placed items back in walk in freezer.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé portioning cups used to dispense salt and sugar in dry storage area.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean plates in storage rack not inverted. Operator inverted them at the time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Two lights not functioning in warewashing area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.