The Place Downtown
429 Harrison Ave, Panama City, FL 32401 · Permanent Food Service · License 1304787
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 Sep 15 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)-11
- Safety score89
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 visitSep 15, 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.
6 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.
Grill make table: mozzarella cheese 46°F, per manager cheese on make table approximately 2 hours. Voluntarily discarded during inspection.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser and bleach not labeled. Manager labeled at time of inspection.
Fixed on the spotRepeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board on expo line has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Food debris in fry station reach in cooler on bottom of make table. Dust build up on fan guard in pizza station reach in.
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Walk-in cooler wall lined with foam insulation. Unfinished walls in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust accumulated on walk-in cooler ceiling in front of fans. Grease/residue build up on floor in walk-in cooler.
Repeat violation
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.