Billy's Oyster Bar
Last inspected: Apr 23, 2026
61
Score
Billy's Oyster Bar appears in inspection records 10 times, starting in 2022. On Apr 23, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around three violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That's lower than the typical Panama City Beach restaurant, which scores around 84. The inspection history reads as standard for a restaurant of this size.
10
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food prepared from ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: sliced tomatoes 46F at 2:10pm, per employee tomatoes cut an approximately 9:45am. See stop sale.
03D-06-5
High Priority - Stop sale issued due to improper cooling. Time/temperature control for safety food prepared from ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Make table: sliced tomatoes 46F at 2:10pm, per employee tomatoes cut an approximately 9:45am.
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: swiss 51F, per employee cheese was placed in cooler approximately 3 hours prior. Placed in colder unit during inspection. **Corrective Action Taken**
03A-02-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
61
Nov 4, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 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. Make table: crab meat 61F, shredded cheese 46F, at 2:25pm. Per employee, food on make table since approximately 9:30am. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: crab meat 61F, shredded cheese 46F, at 2:25pm. Per employee, food on make table since approximately 9:30am. See stop sale.
03A-02-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. At hand wash sink near office.
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled speed rack in walk-in cooler. Grease build up on exterior of butter crock pot.
23-03-4
Basic - Ceiling shows damage or is in disrepair. Ceiling bulging over expo area in kitchen.
36-32-5
64
Jan 27, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw flounder stored over cooked bacon in walk-in cooler. Bacon moved to different area. **Corrected On-Site**
08A-05-6
Intermediate - Some oyster tags not marked with last date served.
01C-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Hush puppy scoop handle in product. Manager removed scoop at time of inspection. **Corrected On-Site**
10-06-5
74
Dec 26, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed ham, corned beef, pulled pork in upright reach in freezer. **Warning** - From follow-up inspection 2024-12-26: Operator working to get HACCP plan completed. **Time Extended**
03G-50-1
90
Oct 24, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Yellow rice from 10-14, crawfish étouffée from 10-15, see stop sale
02C-01-5
High Priority - Stop sale issued on ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Yellow rice from 10-14, crawfish étouffée from 10-15, see stop sale
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of make table: stuffed crab 57F, per employee, stuffed crabs have been in location for approximately 2 hours. Placed in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed ham, corned beef, pulled pork in upright reach in freezer. **Warning**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on back of fryers and side of grill.
23-03-4
55
Feb 8, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 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 0 ppm. Machine primed, retested at 100ppm. **Corrected On-Site**
22-41-4
Basic - Employee drink on side of made table. Operator discarded drink at time of inspection. **Corrected On-Site**
12B-07-4
82
Oct 31, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. 1 employee working with no proof of agreement. Employee signed agreement at time of inspection. **Corrected On-Site**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on Speed rack in walk-in.
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Build up on inside of pitcher used as ice scoop holster. Items washed at time of inspection. **Corrected On-Site**
10-12-5
82
Mar 20, 2023
Complaint Full
1 major violation.
View 1 violation
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 manager.
11-27-4
90
Nov 3, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored in kitchen next to hot holding unit. Manager moved backpack. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on fan in walk in freezer. Employees cleaned up ice on fan. **Corrective Action Taken**
14-69-4
Basic - Stored food not covered. Observed frozen crab legs not covered in reach in freezer. Employees covered crab legs. **Corrected On-Site**
08B-12-5
86
Sep 16, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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 0 ppm. Machine primed at time of inspection. Corrected to 50ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in cooler: stuffed crab 48F, sliced tomatoes 47F, moved to colder unit at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Probe thermometer used as ambient thermo in cook line reach in cooler reading 20F in ice water. Calibrated at time of inspection. **Corrected On-Site**
05-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris/residue on speed rack in walk-in cooler. **Repeat Violation**
23-03-4
64
Frequently Asked Questions
When was Billy's Oyster Bar last inspected?
The most recent health inspection at Billy's Oyster Bar on file is from Apr 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Billy's Oyster Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Billy's Oyster Bar.
How does Billy's Oyster Bar compare to other restaurants in Panama City Beach?
Billy's Oyster Bar most recently scored 61 out of 100, which is lower than the Panama City Beach average of 84.
Has Billy's Oyster Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Billy's Oyster Bar have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Billy's Oyster Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Billy's Oyster Bar inspected?
Based on the inspection history on file, Billy's Oyster Bar is inspected around three times per year on average.
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