Andy's Flour Power Café and Bakery
Last inspected: Jan 8, 2026
52
Score
Going back to 2022, Andy's Flour Power Café and Bakery has 11 inspections in the public record. Andy's Flour Power Café and Bakery was last inspected on Jan 8, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Andy's Flour Power Café and Bakery's latest score of 52 falls below the Panama City Beach average of 84. This restaurant has more on its record than most do.
11
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
52
Jul 11, 2025
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
74
May 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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. Observed DM with 0 ppm chlorine, and that bottle was emptied. Operator replaced chlorine bottle and primed DM, chlorine tested at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on vents over make table.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and cell phone on cutting board in prep area. Observed employee speakers, cell phone and thermos on shelf above make table. Operator moved items . **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed milk stored in crate on floor in walk in cooler. Observed cooking oil and salad dressing stored on floor in storage room. Operator moved items to shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Handwashing sink near dish washing station soiled with dirt and mold like substance.
23-03-4
64
Sep 30, 2024
Routine - Food
No violations found.
100
Sep 25, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
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. Ice bath: ham 58F, tomatoes 50F, at 11:30, per operator ham set out at 7am, see stop sale. Sauté station reach in: sliced tomatoes 47F, feta cheese 48F, ham 47F, roasted red peppers 49F, per manger items in unit over 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: ham 58F, tomatoes 50F, at 11:30, per operator ham set out at 7am, see stop sale, tomatoes less than 2 hours, placed in walk-in to cook down. Manager at time of inspection unable to locate written plan for time as a public health control. Sauté station reach in: sliced tomatoes 47F, feta cheese 48F, ham 47F, roasted red peppers 49F, per manger items in unit over 4 hours. See stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on ice scoop in server station. Manager had item washed at time of inspection. **Corrected On-Site**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured tanks with chain at time of inspection. **Corrected On-Site**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Dust build up on fan guards. Exterior of trash can in prep area heavy soiled. Interior of biscuit storage speed rack soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Mold like substance on wall and ceiling in dry storage. Walk-in cooler floor soiled.
36-27-5
55
Mar 5, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 46F, in egg station. Operator chose to hold items on time. Items marked during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In dish pit.
27-16-5
Basic - Cutting board has cut marks and is no longer cleanable. In left window station.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Server station reach in shelves, walk-in cooler shelves, table under panini press.
23-03-4
70
Oct 24, 2023
Routine - Food
No violations found.
100
Oct 17, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding: sausage gravy 126F, per operator approximately 2 hours. Heat turned up at time of inspection. **Corrective Action Taken**
03B-01-6
High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp sanitizing dish machine tested at 135F at dish surface. **Repeat Violation** **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door expo cooler: cut tomatoes 46F, Omelette station: cooked onions 54F, diced tomatoes 50F, per manager all items approximately 2 hours. Placed in walk-in cooler during inspection. New temps: cut tomatoes 43F, cooked onions 42F, diced tomatoes 43F, **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Jacket and other personal items stored on top of bar handwash sink. Items moved at time of inspection. **Corrected On-Site**
31A-11-4
Basic - In-use utensil in egg station stored in standing water less than 135 degrees Fahrenheit, temped at 71F. Utensils stored on egg cartons. Server station ice scoop stored in pan with dust/debris inside. All utensils cleaned and relocated to clean surfaces. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in bar ice well. Manager replaced cup with scoop. **Corrected On-Site**
14-01-5
Basic - Grease build up on floors in walk-in cooler and freezer. Mold like substance on wall in dish pit. **Repeat Violation**
36-10-4
50
May 8, 2023
Routine - Food
No violations found.
100
Apr 19, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No manager certification for John Certo. **Warning** - From follow-up inspection 2023-03-20: Manager states class is scheduled. **Time Extended** - From follow-up inspection 2023-04-19: Manager has proof of having taken test, waiting on results. **Time Extended**
53A-02-7
90
Aug 29, 2022
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp machine final rinse tested at 139F, employee dumped water and refilled machine. Retested at 162F, **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre cooked egg burritos on shelf 94F, cooked potatoes by fryer 70 F, per cook approximately 2 hours. Cook marked for time at time of inspection. Provided Time as a Public Health Control form to manager. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottles of bleach and degreaser in dish pit, not labeled. Manager labeled at time of inspection. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on shelves in server station reach in. Food/grease residue on big mixers in kitchen on underside of mixer head and splash guard.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 6 cooks, 3 servers, 1 bartender, 2 bakery employees. No certificate for manager on duty Freddy Hill
53A-05-6
Intermediate - No soap provided at handwash sink. At bar handwash sink. Manager restocked at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish area hand wash sink. Manager fixed at time of inspection. **Corrected On-Site**
27-16-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in prep area drinking from cup with no lid. Employee obtained cup with lid at time of inspection. **Corrected On-Site**
12B-12-5
Basic - Food stored on floor. Chocolate milk and case of eggs on floor in walk-in. Case of bread on floor in freezer. Manager got items off floor. **Corrected On-Site**
08B-38-4
Basic - Worn, torn and/or soiled floors/carpeting. Soiled floor in walk-in cooler and walk-in freezer. Food debris and grease, and oil build up under cook line equipment.
36-10-4
39
Frequently Asked Questions
When was Andy's Flour Power Café and Bakery last inspected?
The most recent health inspection at Andy's Flour Power Café and Bakery on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Andy's Flour Power Café and Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Andy's Flour Power Café and Bakery.
How does Andy's Flour Power Café and Bakery compare to other restaurants in Panama City Beach?
Andy's Flour Power Café and Bakery most recently scored 52 out of 100, which is lower than the Panama City Beach average of 84.
Has Andy's Flour Power Café and Bakery's inspection record improved over time?
No. Recent inspections at Andy's Flour Power Café and Bakery have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Andy's Flour Power Café and Bakery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Andy's Flour Power Café and Bakery inspected?
Based on the inspection history on file, Andy's Flour Power Café and Bakery is inspected around three times per year on average.
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