Fazolis-Panama City
2219 MLK Blvd, Panama City, FL 32405 · Permanent Food Service · License 1305967
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 Aug 17 routine inspection3 high priority (1 fixed by the Sep 1 follow-up, 2 fixed on the spot), 8 basic (2 repeats)-19
- Extension granted on Aug 25, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 1, 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 - 1st follow-up visitAug 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Upon callback, chlorine dishmachine testing 10ppm after multiple runs.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
Cooked pasta in pasta station 57°F at 11:47am. Per operator, item in cooling unit for less than two hours. Item out on ice baths. At 12:20pm, pasta down to 39°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Meatballs in hot holding well at 115Fat 11:46am. Holding hot for approximately 75 minutes. Operator reheated them, final temperature 177°F at 11:51am.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishmachine not testing a minimum of 50ppm after multiple runs.
Basic8
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoops used to dispense Parmesan spice and grated Parmesan cheese with handles touching food items in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Cutting boards in cook line have cut marks and are no longer cleanable.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Several old labels in multiple containers stacked with clean dishes at warewashing area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Food debris, dirt and accumulation of buildup on racks over maketable in pizza station.
Buildup of food debris/soil residue on equipment door handles.
Handles and gaskets of upright double door cooler in pizza station.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Several ceiling tiles and walls soiled with debris, dust and grease throughout the kitchen. Floor underneath equipment in drive thru window with buildup and standing water. Standing water behind ice machine.
Repeat violation
Objectionable odors behind ice machine due to standing water.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee's earbuds and charger on prep table.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.