Tom`s Hotdogs
416 Harrison, Panama City, FL 32401 · Permanent Food Service · License 1305799
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 complaint inspection2 high priority (no follow-up needed), 1 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 28, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. Saur kraut soup, per operator reheating in steam table since 10:30am, up to 128°F at 12:50pm. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Saur kraut soup, per operator reheating in steam table since 10:30am, up to 128°F at 12:50pm. See stop sale.
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
3% charge for paying with card not disclosed.
Basic4
Code 21, Wiping cloths and linens: Clean linens stored in improper location.
Stored in employee bathroom.
Code 29, Plumbing and backflow prevention: Standing water in bottom of cook line reach-in-cooler.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gaps under and around front doors. Back door not self closing.
Code 36, Floors, walls, ceilings and ventilation: Floor has accumulation of debris under prep table.
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.
- Stop sale
- An order that the food can’t be sold or served.