Cool Running's Caribbean Cuisine
Last inspected: Mar 16, 2026
100
Score
Cool Running's Caribbean Cuisine has been inspected 12 times since 2022. The newest entry in the record is dated Mar 16, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
The pattern that stands out is “exterior door has a gap at the threshold that opens”, which has been cited four times.
The city-wide average for Panama City Beach sits at 84, putting Cool Running's Caribbean Cuisine on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
No violations found.
100
Mar 6, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Kitchen hand wash sink leaking on floor. Pan placed under sink to catch dripping. **Warning**
28-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in reach in cooler over sodas. Manager moved eggs to bottom of prep cooler. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in front counter hand wash sink. Employee removed bucket during inspection. **Corrected On-Site**
31A-11-4
Intermediate - Lack of toilet tissue in women's room. Restocked during inspection. **Corrected On-Site**
32-11-5
Intermediate - Paper towel dispenser at handwash sink in kitchen not working/unable to dispense paper towels. Manager fixed dispenser during inspection. **Corrected On-Site**
31B-05-4
Basic - Cutting board in prep area has cut marks and is no longer cleanable.
14-09-4
Basic - Wood food-contact surface not properly sealed. Worn wood particle board table top on cook line by back door. **Repeat Violation**
14-06-4
Basic - Mop unusable due to no water to faucet and disconnected drain underneath. **Warning**
29-27-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen. Back door not self closing. **Repeat Violation**
35B-01-4
45
Oct 8, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Previously fried chicken in basket on fryer 98F, per employee chicken was fried approximately 10 minutes prior. Chicken transferred to oven during inspection. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Restocked at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Wood food-contact surface not properly sealed. Prep tables on cook line have several area where finish has worn off exposing particle board underneath. **Repeat Violation**
14-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen. Back door to kitchen not self closing. **Repeat Violation**
35B-01-4
Basic - Building components, attachments or fixtures in poor repair. Deck outside back door to kitchen in poor repair, detached boards under deck, large soft/loose spot next to mop sink. **Repeat Violation** **Warning**
36-51-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in prep area upright cooler over bag of peppers.
12B-13-4
64
May 8, 2025
Routine - Food
No violations found.
100
May 7, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Live, small flying insects found. 3 live flying insects in kitchen area. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold cabinet: jerk chicken 106F, stew chicken 122F, per employee,items cooked approximately 2 hours prior. Returned to oven for reheating at time of inspection. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee placed paper towels near sink at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.
35B-01-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer in dining room area with opened package of fish pastries. Pastries moved to freezer in kitchen area. **Corrected On-Site**
08B-63-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust and grease observed on walls around cook line.
36-27-5
Basic - Wood food-contact surface not properly sealed. Wood table in kitchen constructed of unsealed wood, finish on top in disrepair.
14-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of water heater in prep room soiled.
23-03-4
Basic - Building components, attachments or fixtures in poor repair. Deck boards behind kitchen loose/detached.
36-51-4
Basic - Equipment in poor repair. Door broken on prep room reach in cooler.
14-11-5
47
Dec 19, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Unpackaged food not protected from environmental sources of contamination during preparation.
01B-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed cut vegetables stored in to go bags in freezer of reach in cooler.
14-31-5
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. **Repeat Violation**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in paper towel machine in kitchen or in ladies bathroom.
31B-02-4
Basic - Food stored on floor. Observed a case of chicken stored on floor next to reach in coolers and freezers.
08B-38-4
Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Observed unpackaged raw chicken thawing in mop sink outside restaurant with no protection from environmental sources. **Admin Complaint**
08B-60-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup of tea on prep table in kitchen.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed food employee with no hair restraint working in kitchen.
13-03-4
50
Apr 22, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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 - Handwash sink used for purposes other than handwashing. Observed pitcher of water sitting in hand wash sink. Cook removed pitcher. **Corrected On-Site**
31A-11-4
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. One new employee less than 60 days with no food training and no employee illness form.
11-26-1
Basic - Food stored on floor. Observed bags of onions, carrots and beans stored on floor of dry goods area.
08B-38-4
Basic - Open dumpster lid. Observed both garbage lids open in back of restaurant and other garbage and debris around dumpster.
33-16-4
Basic - Storage area not maintained clean and organized.
33-34-4
64
Feb 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-02-22: Observed no proof of employee training at this time. Certificates are at another location at this time and not at restaurant. Will extend. **Time Extended**
53B-01-5
90
Dec 20, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen.
31B-02-4
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. **Warning**
53B-01-5
Basic - Food stored on floor. Observed soybean oil, salt, potatoes and chicken seasoning stored on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - Food stored in a prohibited area. Observed bagged chicken slacking in mop sink outside. Employee immediately moved chicken inside and took out of bags. **Corrective Action Taken**
08B-37-4
74
Feb 20, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken held at 119F for one hour. Employee turned up hot holding unit. **Corrective Action Taken**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink in need of repair. No hot water and pipe leaking. Manager states they have called plumber. **Corrective Action Taken**
27-16-4
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.
11-27-4
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.
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door in back. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed box of food items in floor of food storage area.
08B-38-4
58
Sep 29, 2022
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Frequently Asked Questions
When was Cool Running's Caribbean Cuisine last inspected?
The most recent health inspection at Cool Running's Caribbean Cuisine on file is from Mar 16, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cool Running's Caribbean Cuisine?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited four times, more than any other issue at Cool Running's Caribbean Cuisine.
How does Cool Running's Caribbean Cuisine compare to other restaurants in Panama City Beach?
Cool Running's Caribbean Cuisine most recently scored 100 out of 100, which is higher than the Panama City Beach average of 84.
Has Cool Running's Caribbean Cuisine's inspection record improved over time?
Yes. Recent inspections at Cool Running's Caribbean Cuisine have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Cool Running's Caribbean Cuisine 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 Cool Running's Caribbean Cuisine inspected?
Based on the inspection history on file, Cool Running's Caribbean Cuisine is inspected around three times per year on average.
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