The Olive Garden Italian Restaurant # 1395
2397 SR 77, Panama City, FL 32402 · Permanent Food Service · License 1304170
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 24 routine inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 25, 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 - First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In sauté station drawers: cooked fettuccini 53°F, cooked spaghetti 56°F, cooked short pasta 46°F. All items in cooling unit for less than an hour, per operator. Operator took items to walk in freezer for rapid cooling.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Several shakers and pans containing different seasonings in cook line. Operator labeled items at the time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Ramekins used to dispense seasonings in cook line. Operator removed items from food products at the time of inspection.
Fixed on the spot
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.