Uncle Ernie's Bayfront Grill & Brew House

1151 Bayview Ave, Panama City, FL 32401 · Permanent Food Service · License 1304274

A
Grade A
Safety score 96 of 100
Latest visit: Jul 20, 2026

What drove the grade

Handwash sink used for purposes other than handwashing.Intermediate · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 20 routine inspection
    1 intermediate (fixed on the spot), 2 basic
    -4
  • Safety score96

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitJul 20, 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.

    3 violations found:

    • 1 Intermediate
    • 2 Basic
    What the inspector cited

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.

      Handwashing sink adjacent hallway to indoor walk in cooler with the presence of food slices. Employee removed food at the time of inspection.

      Fixed on the spot

    Basic2

    • Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.

      Frozen raw shrimp being thawed in standing water. Operator opened the faucet and kept the shrimp under running cold water for thawing at the time of inspection.

      Fixed on the spot

    • Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

      Stacks of plates in counter next to prep area maketable. Operator placed plates in a different area with the appropriate protection.

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

Food properly thawed1
Clean equipment storage and air drying1
Handwash sinks and supplies1