Gary's Oyster Shack

1320 N Tyndall Pkwy, Panama City, FL 32404 · Permanent Food Service · License 1305804

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot, 2 repeats), 3 basic
-22
Safety score78

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

9 violations found

First visitSep 17, 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.
9 violations found:
- 2 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Iced on crash cart: milk 71°F, at 3:30. Per employee item set out at approximately 12:00pm. Voluntarily discarded during inspection. Discussed time as a public health control with manager and provided template for written plan.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License renewed during inspection.
  Fixed on the spot
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Spray bottles stored in cook line hand wash sink. Items removed during inspection.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink near ice machine.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Per employee spray bottle contains sanitizer.
  Repeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Lemons, potatoes, and cabbage stored on floor in walk-in cooler. Items removed from floor at time of inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Flour/dust build up on fry station crash cart and on scale in fry station. Soiled speed rack in walk-in cooler.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Gaps under doors to kitchen and dining area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.