Alice's on Bayview
Last inspected: Oct 8, 2025
100
Score
Across the available record, Alice's on Bayview has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Oct 8, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
The city-wide average for Panama City sits at 83, putting Alice's on Bayview on the better side of that line. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 8, 2025
Complaint Full
No violations found.
100
Sep 15, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior chute of ice machine.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed drink dispenser soiled with food debris, dirt or mold like substance.
23-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Damage to exterior wall over door by expo are and interior ceiling over expo area, sunlight visible through ceiling inside establishment in expo area. This violation was previously addressed and has a call back date of 10/5/25.
35B-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mops not hung up to dry.
42-01-4
82
Sep 4, 2025
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in bar hand wash sink. Bartender removed items at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Bartender restocked paper towels at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles, on under side of fry station cooler drawer handles.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in linen/paper goods room. Hole in ceiling over expo.
36-32-5
Basic - Hole in or other damage to wall on exterior of building over door to expo area. Large hole or unfinished section of wall inside bar walk-in cooler with exposed insulation.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of walk-in cooler door and door gaskets soiled. Dust build up on prep cooler fan.
23-03-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Damage to exterior wall over door by expo area and interior ceiling over expo area, sunlight visible through ceiling inside establishment in expo area. **Warning**
35B-12-4
Basic - Unclean building components, attachments or fixtures. Mold like substance on bar walk-in cooler shelves. Mold like substance around wall and ceiling seams in outside walk-in.
36-50-4
61
Jun 5, 2025
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
70
Jan 3, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. New sanitizer hooked up to machine and primed. Tested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken salad cooling 60F to 57F in 50 mins. Employee took chicken salad to walk-in for better cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dark build up in grooves of soda gun nozzle. Bartender removed nozzle and placed in dirty dish areas. **Corrective Action Taken**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. In fry station.
14-09-4
Basic - Floor area(s) covered with standing water. Under/behind ice machine.
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored in pan with dirty water. Employee sent items to dish pit for washing. **Corrective Action Taken**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris under steam table. Soiled water pooled inside ice scoop pa.
23-03-4
Basic - Standing water or very slow draining water in handwash sink in dish pit.
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Behind dish washer.
29-11-4
52
Jul 27, 2023
Routine - Food
No violations found.
100
Jul 26, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale. - From follow-up inspection 2023-07-26: Salad station: cooked pasta 51F, pasta in unit over night. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale. Fry station counter: egg wash 61F, Expo on counter: house made blue cheese dressing 47F, butter packets ambient temp76F, per employee less than 4 hours. All items moved to freezer for rapid chilling at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-07-26: Expo blue cheese dressing 41F, Salad station: cole slaw 40F, sliced tomatoes 41F, cooked pasta 51F, pasta in unit over night, see stop sale. Fry station: egg wash 48F, less than 2 hours. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired food handler certificates provided. Observed 3 cooks, 1 bartender, 2 servers hired over 60 days. **Warning** - From follow-up inspection 2023-07-26: Operator working to get all employees trained. **Time Extended**
53B-05-5
67
Jul 25, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale. Fry station counter: egg wash 61F, Expo on counter: house made blue cheese dressing 47F, butter packets ambient temp76F, per employee less than 4 hours. All items moved to freezer for rapid chilling at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection. **Corrected On-Site**
50-17-3
High Priority - 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. Salad station reach in: deviled eggs 53F, cut cantaloupe 53F, chicken salad 53F, per salad station employee, on station over night. See stop sale.
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired food handler certificates provided. Observed 3 cooks, 1 bartender, 2 servers hired over 60 days. **Warning**
53B-05-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked prime rib in freezer in vacuum sealed bag. Operator states no longer vacuum sealing products and no longer using previously vacuum sealed products since previous inspection. Operator voluntarily discarded all items at time of inspection. **Corrected On-Site**
03G-43-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked prime rib and raw beef steaks in vacuum sealed bag in freezer. Operator states no longer vacuum sealing products and no longer using previously vacuum sealed products since previous inspection. Operator voluntarily discarded all items at time of inspection. **Corrected On-Site**
03G-50-1
Basic - Ice scoop in pan with dirty water at the bottom. Manager washed all items at time of inspection. **Corrected On-Site**
10-12-5
45
Dec 19, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in fry station: egg wash 47F, on counter in expo area: blue cheese dressing 55F, less than one hour, items iced better at time of inspection, new temperatures: egg wash 38F, blue cheese dressing 39F, **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Mold like substance in on wall and ceiling in walk-in cooler in seams between panels.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler. Bar walk-in door build up around knob. **Repeat Violation**
23-03-4
Basic - Floor area(s) covered with standing water. In expo area.
36-22-4
74
Jul 13, 2022
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm.
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22
50-17-2
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half in bar walk-in 49F, per bartender over night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half in bar walk-in 49F, per bartender over night. See stop sale.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink as evidenced by presence of lemons and straws in sink. Bartender obtained bucket for dumping. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area. Employee turned on hot water. **Corrected On-Site**
27-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fry station hand wash sink and plumbing.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gaskets.
23-03-4
39
Frequently Asked Questions
When was Alice's on Bayview last inspected?
The most recent health inspection at Alice's on Bayview on file is from Oct 8, 2025. The public record contains 11 inspections in total.
What is the most common violation at Alice's on Bayview?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Alice's on Bayview.
How does Alice's on Bayview compare to other restaurants in Panama City?
Alice's on Bayview most recently scored 100 out of 100, which is higher than the Panama City average of 83.
Has Alice's on Bayview's inspection record improved over time?
Results have been roughly steady. Inspections at Alice's on Bayview have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Alice's on Bayview means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Alice's on Bayview inspected?
Based on the inspection history on file, Alice's on Bayview is inspected around three times per year on average.
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