Barracuda Beach
Last inspected: Oct 22, 2025
95
Score
The health department has logged seven inspections at Barracuda Beach, the earliest from 2022. On Oct 22, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited two times.
Restaurants in Panama City Beach average 84, so Barracuda Beach is doing better than most peers. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 22, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
95
Jul 18, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Apr 23, 2024
Food-Licensing Inspection
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station ice bath: buttermilk 51F, approximately 2 hours per employee. Employee placed in deeper ice bath for better cooling at time of inspection. Expo area: butter packs 72F. Per operator butter packs out for unknown amount of time. Se stop sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo area: butter packs 72F. Per operator butter packs out for unknown amount of time. Se stop sale
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken and 1000 island dressing. Operator moved items at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Pork chips stored in plastic grocery bag. Pork chops moved to metal pan at time of inspection. **Corrected On-Site**
14-31-5
Basic - Outer openings not protected with self-closing doors. Front door. Gap under back door to kitchen and under side door to bar.
35B-03-4
52
Jul 21, 2023
Complaint Full
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle brooms and dustpan. Began handle clean dishes. Discussed with employee. Employee washed hands and dishes. **Corrected On-Site**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-23
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Nacho meat sauce cooling since over night, per employee, 52F in 3 door upright.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Nacho meat sauce cooling since over night, per employee, 52F in 3 door upright.
03D-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Batteries dead in digital thermometer on hand. Provided dial thermometer to operator. **Corrected On-Site**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 cook hired over 60 days, no training. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 4 employees working at time of inspection. No proof of exporting agreement. **Warning**
11-26-1
Basic - Plumbing system in disrepair. Hot water knob broken on fry side Hand wash sink. Cold water temped at 89F.
29-08-4
Basic - Hole in or other damage to wall. Short wall by expo hand wash sink in disrepair. Gaps in wall coverings behind walk-in coolers.
36-24-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi and tuna in vacuum sealed bags labeled to be kept frozen until time of use. Operator cut open all bags at time of inspection. **Corrected On-Site**
06-09-1
32
Jun 14, 2023
Complaint Partial
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jan 26, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Employee washed hands with no soap. Discussed with employee. Employee washed hands with soap. **Corrected On-Site**
12A-20-4
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 0 ppm chlorine. three compartment sink set up at time of inspection.
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided flyer with cleanup procedures to operator.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all hand wash sinks. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement to operator.
11-26-1
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. Observed 2 employees hired over 60 days, no proof of training.
53B-13-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi in sealed bag in reach in freezer in bags with label indicating product is to remain frozen until time of use. Employee removed all fish from bags. **Corrected On-Site**
06-09-1
Basic - Uncleanable knife block in use to store knives.
14-55-4
45
Dec 13, 2022
Complaint Full
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 proof of manager certification. Manager on duty Ted Lawson. **Warning** - From follow-up inspection 2022-11-09: No manager certificate observed. **Time Extended** - From follow-up inspection 2022-12-13: No manager certificate observed. **Admin Complaint**
53A-02-7
90
Frequently Asked Questions
When was Barracuda Beach last inspected?
The most recent health inspection at Barracuda Beach on file is from Oct 22, 2025. The public record contains seven inspections in total.
What is the most common violation at Barracuda Beach?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Barracuda Beach.
How does Barracuda Beach compare to other restaurants in Panama City Beach?
Barracuda Beach most recently scored 95 out of 100, which is higher than the Panama City Beach average of 84.
Has Barracuda Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Barracuda Beach have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Barracuda Beach 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 Barracuda Beach inspected?
Based on the inspection history on file, Barracuda Beach is inspected around two times per year on average.
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