BAYOU ON THE BEACH CAFE

Name: BAYOU ON THE BEACH CAFE
Address: 11115 HUTCHISON BLVD, PANAMA CITY BEACH, FL, 32407, US
Rating: 68

11115 HUTCHISON BLVD, PANAMA CITY BEACH, FL 32407

License #1305352

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68 Grade F / 100

Failing Health Score

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Latest inspection

August 19, 2026 · 16 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BAYOU ON THE BEACH CAFE in PANAMA CITY BEACH currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 19, 2026. Across those visits, inspectors documented 16 total violations — 5 critical, 6 major, 5 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 19, 2026 shows 16 observation rows: 5 critical, 6 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BAYOU ON THE BEACH CAFE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Storage freezer handle area soiled.
[36-34-5] Ceiling/ceiling tiles/vents and wall soiled with accumulated dust over cook line. Grease buildup on shelf over make table.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Establishment charging more if paying with credit card. Not properly disclosed on menu.
[36-22-4] Floor area(s) covered with standing water. Water pooled on floor in walk-in cooler.
[36-11-4] Floor in walk-in cooler not maintained smooth and durable. Floor made of asphalt type material, hole in floor near door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oyster trough soiled.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed, rinsed, and put away a pan without sanitizing. Discussed with employee. Employee brought pan back to dish area to be properly washed, rinsed, and sanitized.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in: spicy crab dip 48F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48F, per employee fish brought to cooler over 4 hours prior. See stop sale
[01B-38-5] Stop sale issued due to time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw shrimp 47F, per employee shrimp began thawing over 4 hours prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in: spicy crab dip 48F, per employee crab dip in cooler over night, see stop sale. grill drawers: triple tail 48F, per employee fish brought to cooler over 4 hours prior. See stop sale
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw shrimp 47F, per employee shrimp began thawing over 4 hours prior.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some tags not marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food/debris in crevices of slicer.
[31B-02-4] No paper towels or mechanical hand drying device provided at cook line handwash sink. Restocked at time of inspection.
[31B-03-4] No soap provided at oyster bar handwash sink. Restocked during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy crab dip not dated. Per manager product made 4 days prior.