Grand Marlin Restaurant
Last inspected: Apr 21, 2026
43
Score
The health department has logged eight inspections at Grand Marlin Restaurant, the earliest from 2022. The most recent report on file is from Apr 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
Restaurants in Panama City Beach average 84, so Grand Marlin Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 145F at dish surface. **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pickles from 3-19-26 produced using a hot pickling process. See stop sale.
01B-24-5
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. Half and half 46F in bar reach in cooler. Per bartender half and half in cooler over night. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 46F in bar reach in cooler. Per bartender half and half in cooler over night. See stop sale. Fry station: sliced American cheese 48F, per manager cheese on station approximately 1 hour. Voluntarily discarded at time of inspection.
03A-02-5
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan or Process Waiver from the Division of Hotels and Restaurants. Establishment making pickles to keep over 7 days. **Warning**
03G-42-2
Basic - In-use ice scoop stored on soiled surface between uses. Mold like substance in ice scoop holster. Manager had both items washed at time of inspection. **Corrected On-Site**
10-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior back door to kitchen has a gap at the threshold that opens to the outside and a hole in the door.
35B-01-4
43
Sep 11, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in flour container being used as a scoop. Operator removed bowl during inspection. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area and dish storage area with an accumulation of dust.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed license during inspection. **Corrected On-Site**
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust in vents on reach in turbo air cooler.
23-03-4
82
Jun 16, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
58
Dec 5, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
50
Apr 18, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on underside of mixer head, food debris behind slicer guard. Items cleaned at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Plate cart parked in front of fry station handwash sink. Manager moved at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pans and pan lids stored next to hand wash sink in dish area. Manager moved lids at time of inspection. **Corrected On-Site**
24-27-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door by bar and front door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on gaskets on bar coolers and upright grill station cooler. **Repeat Violation**
23-03-4
64
Aug 4, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
58
Jan 30, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At dipperwell in desert station.
29-44-4
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. Kitchen dish mach8ne Tested at 0 ppm. Sanitizer changed and primed. Retested at 100ppm. **Corrected On-Site**
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on produce cooler gasket. **Repeat Violation**
23-03-4
Basic - Wall and ceiling around vents in prep area has accumulated dust.
36-27-5
67
Sep 26, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Frequently Asked Questions
When was Grand Marlin Restaurant last inspected?
The most recent health inspection at Grand Marlin Restaurant on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Grand Marlin Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Grand Marlin Restaurant.
How does Grand Marlin Restaurant compare to other restaurants in Panama City Beach?
Grand Marlin Restaurant most recently scored 43 out of 100, which is lower than the Panama City Beach average of 84.
Has Grand Marlin Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Grand Marlin Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Grand Marlin Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Grand Marlin Restaurant inspected?
Based on the inspection history on file, Grand Marlin Restaurant is inspected around two times per year on average.
Nearby Restaurants