Hilton Garden Inn Panama City

1101 N Hwy 231, Panama City, FL 32405 · Permanent Food Service · License 1305261

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 16, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul162026

Routine inspection

7 violations found

First visitJul 16, 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.
7 violations found:
- 4 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed salmon in vacuum sealed bags in walk-in cooler.
  Repeat violation
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  Hummus made 6/23, au jus made 6/12, per manager. Per manager items were frozen and thawed on unknown date. See stop sale. Cooked pasta made 5/29. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shredded cheese 48°F, ham 45°F, per manager items in cooler approximately 2.5 hours. Moved to colder unit during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over liquid egg in reach in cooler.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Alfredo sauce date marked 6-29-26. Per manager product was frozen and thawed 3 days ago.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Strainer in hand wash sink on cook line. Removed during inspection.
  Fixed on the spot
Basic1
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Thawed salmon in vacuum sealed bags in walk-in cooler.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.