Tri R Tips BBQ
5664 E Hwy 98, Panama City, FL 32404 · Mobile Food Dispensing Vehicle · License 1350344
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 9 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-7
- Administrative complaint on Sep 9Counts in full until a follow-up finds the problems fixed-20
- Safety score73
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 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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.
Shredded cheese 47°F, per operator cheese placed in cooler approximately 30 mins. Operator placed bag of ice on cheese.
Fixed on the spot
Intermediate1
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Potable water tank low on water. Operator filled tank with water during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored outside.
Observed fryers with oil in them. Kids not hinged, no overhead protection.
Administrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of unused upright reach in cooler soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.