Captain's Table Fish House Restaurant
Last inspected: Oct 10, 2025
82
Score
The health department has logged 12 inspections at Captain's Table Fish House Restaurant, the earliest from 2022. The newest entry in the record is dated Oct 10, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
That falls roughly in the middle of the pack for Panama City restaurants. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 10, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
82
Mar 3, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
67
Oct 3, 2024
Routine - Food
No violations found.
100
Aug 2, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee washed hands with no soap. Observed oyster shucker wash hands with no soap. Discussed with employee, employee washed hands with soap. **Corrected On-Site**
12A-20-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Employee made new solution, retested at 300ppm quaternary. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On stove: heavy cream 69F, imperial cream sauce 70F, per manager out less than 2 hours. Oven to freezer for rapid chilling at time of inspection. Heavy cream down to 56F, imperial 52F, in 39 mins **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No soap provided at handwash sink. At oyster bar. Restocked at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Operator is conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw fish in vacuum sealed bag. Operator has submitted HACCP plan, changes to plan required before plan can be approved. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food, in flour, rice, sugar, and corn meal bins.
14-01-5
50
Jan 30, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server table: iced butter 50F, sour cream 50F, less than 1 hour. Some contents placed in cooler, more ice water added to setup for better cooling. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test kit for dish machine.
16-37-1
78
Nov 27, 2023
Complaint Full
No violations found.
100
Sep 26, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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 vacuum sealed snapper frozen in walk-in freezer. Operator states fish is frozen in unsealed bag, transferred to FDACS facility to be sealed and returned to restaurant. **Warning** - From follow-up inspection 2023-09-26: Observed no HAACP plan turned in at this time. Plan has been written and mailed but does not show received yet on DBPR website. **Time Extended**
03G-50-1
90
Jul 26, 2023
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo window: clarified butter 82F, 67F, in portion cups, less than 1 hour. Discussed hot well holding and possible Time as a Public Health Control, provided form for written plan. Butters marked for time at time of inspection.
03A-02-5
Intermediate - No soap provided at handwash sink. Hand wash sink by three compartment sink stocked with hand sanitizer. Hand sanitizer removed and replaced with soap. **Corrected On-Site**
31B-03-4
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 vacuum sealed snapper frozen in walk-in freezer. Operator states fish is frozen in unsealed bag, transferred to FDACS facility to be sealed and returned to restaurant. **Warning**
03G-50-1
70
May 26, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
70
Apr 13, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour and breading in large white cans with no label.
02D-01-5
Basic - Food stored on floor. Observed cut potatoes stored on floor in walk in cooler.
08B-38-4
Basic - Insect control device installed over food preparation area. Observed bug zapper located on wall above prep table. Owner took bug zapper down and will move to different wall. **Corrective Action Taken**
35B-02-4
86
Feb 14, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer tested at 0 ppm. Employee added sanitizer to water, retested at 300 ppm quaternary. **Corrected On-Site**
22-43-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob stripped at grill station hand wash sink. Operator repaired at time of inspection. **Corrected On-Site**
27-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks on tops shelves in fry station reach cooler and freezer. Employee removed drinks at time of inspection. **Corrected On-Site**
08B-49-4
74
Oct 6, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
70
Frequently Asked Questions
When was Captain's Table Fish House Restaurant last inspected?
The most recent health inspection at Captain's Table Fish House Restaurant on file is from Oct 10, 2025. The public record contains 12 inspections in total.
What is the most common violation at Captain's Table Fish House Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Captain's Table Fish House Restaurant.
How does Captain's Table Fish House Restaurant compare to other restaurants in Panama City?
Captain's Table Fish House Restaurant most recently scored 82 out of 100, which is about the same as the Panama City average of 83.
Has Captain's Table Fish House Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Captain's Table Fish House Restaurant have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Captain's Table Fish House Restaurant 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 Captain's Table Fish House Restaurant inspected?
Based on the inspection history on file, Captain's Table Fish House Restaurant is inspected around four times per year on average.
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