Back Beach BBQ
Last inspected: Feb 24, 2026
95
Score
Inspectors have visited Back Beach BBQ 11 times, with records going back to 2022. On Feb 24, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited four times.
The city-wide average for Panama City Beach sits at 84, putting Back Beach BBQ on the better side of that line. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Food stored on floor. Observed 2 boxes of food stored on floor in walk-in freezer. **Repeat Violation**
08B-38-4
95
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meatloaf stored over biscuits in deep freezer.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 122F ( 12:09-1:30) reheated 179F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Thawing- raw ground meat loaf 30F in sink. **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink on front line. 73F.
27-16-4
Basic - Food stored on floor. Bag of onions stored on floor near dry storage entry location. **Repeat Violation**
08B-38-4
Basic - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No conspicuously located ambient air temperature thermometer walk in cooler.
05-09-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Soiled dry wiping cloth in use on shelf and floor of walk in cooler. **Repeat Violation**
21-10-4
Basic - Stored food not covered. Turkey and chicken stored in upright cooler not covered.
08B-12-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Thawing- raw ground meat loaf 30F in hand wash sink with a drip.
06-08-5
Basic - Water leaking from pipe and/or faucet/handle at hand wash sink in prep kitchen.
29-11-4
41
Feb 24, 2025
Complaint Partial
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 8, 2025
Complaint Full
No violations found.
100
Jan 7, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage in hot box 118F, per manager sausage in box approximately 3 hours. Placed in oven for reheating during inspection. Reheated to 176F, **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Individual portions of key lime pie in front counter reach in not date marked. Per operator key lime pie mix was made 4 days prior.
02C-02-5
Basic - Garbage can located outside by smokers has no lid.
33-15-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease and food debris build up on walk-in cooler shelves.
23-03-4
67
Jul 31, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
Jan 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink behind front line.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go container with no handle used for scooping in spicy barbecue sauce. Manager removed. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed a case of frog legs and beef on floor of walk in cooler. Also to go boxes and napkins on floor of dry storage area. Manager had employees put all items on shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
82
Aug 7, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed potato salad at 49F and coleslaw at 47F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad 49F and coleslaw 47F for more than 4 hours. Manager threw away.
03A-02-5
Basic - Food stored on floor. Observed a case of pork butts and a case of sliced strawberries stored in floor of walk in freezer.
08B-38-4
Basic - Plumbing system in disrepair. Observed cold water does not work at hand wash sink behind front line.
29-08-4
67
Mar 3, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Brunswick stew marked more than 7 days in walk in cooler. Manager threw away. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Brunswick Stew marked more than 7days.
01B-13-4
Basic - Cloth used as a food-contact surface. Observed non food grade towel used on top of biscuits.
21-05-5
70
Nov 18, 2022
Routine - Food
No violations found.
100
Nov 17, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 7 live flying insects. 3 flying insects around kitchen handwash sink. 2 around dish pit. 1 around hot boxes on front line. 1 around front counter. **Warning**
35A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
16-37-1
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top on tray on machine, tray soiled and has standing water. Operator washed scoop and relocated scoop. **Corrected On-Site**
10-12-5
Basic - Standing water in bottom of reach-in-cooler. In tall 2 door reach in.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Pipes leaking under mens room handwash sink.
29-11-4
67
Frequently Asked Questions
When was Back Beach BBQ last inspected?
The most recent health inspection at Back Beach BBQ on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Back Beach BBQ?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Back Beach BBQ.
How does Back Beach BBQ compare to other restaurants in Panama City Beach?
Back Beach BBQ most recently scored 95 out of 100, which is higher than the Panama City Beach average of 84.
Has Back Beach BBQ's inspection record improved over time?
No. Recent inspections at Back Beach BBQ have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Back Beach BBQ 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 Back Beach BBQ inspected?
Based on the inspection history on file, Back Beach BBQ is inspected around three times per year on average.
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