Maddie's la Casita Mexican Restaurant & Custard Ice Cream
561 Harrison Avenue, Panama City, FL 32401 · Permanent Food Service · License 1305192
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 5 basic-12
- Safety score88
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 visitOct 27, 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
High priority1
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. Tested 0ppm. Machine primed and tested at 100ppm.
Fixed on the spot
Intermediate2
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.
Flan prepared 10-24-26 not date marked by 10-27-26. Flans dated during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle of fabuloso not labeled. Labeled at time of inspection.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife on cook line stored between reach in coolers. Knife removed and sent to dish area for cleaning.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Ice cream scoop corroded. Discarded during inspection.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not enclosed with self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall behind bar juncture broken/missing.
Hole in wall in upstairs bathroom.
Wall and ceiling in kitchen soiled with accumulated grease, food debris, and/or dust.
Dust build up on shelf over three compartment sink.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.