Hooters of Pcb
Last inspected: Feb 27, 2026
64
Score
Inspectors have visited Hooters of Pcb 14 times, with records going back to 2022. The most recent report on file is from Feb 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited seven times.
Restaurants in Panama City Beach average 84, so Hooters of Pcb trails the local norm. The inspection history reads as standard for a restaurant of this size.
14
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wing box: raw chicken wings 45F, per manager chicken wings in location for less than 1 hour, iced at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding at bottom of wall between kitchen and bar.
36-08-4
Basic - Floor soiled/has accumulation of grease/debris in walk-in cooler and throughout kitchen. Mold like substance on walk-in cooler door frame.
36-73-4
Basic - Gaps around interior and exterior back doors to kitchen, hole in interior door from missing door knob.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket areas of cook line reach-in coolers soiled. Interior of unused salad cooler reach in soiled. Grease build up on sides of fryers. Soiled cart in prep area.
23-03-4
Basic - Standing water in bottom of bar reach-in-coolers.
29-49-6
Basic - Stored food not covered. Chicken flour in dry storage not covered. Manager covered flour during inspection. **Corrected On-Site**
08B-12-5
64
Oct 16, 2025
Routine - Food
No violations found.
100
Oct 15, 2025
Routine - Food
3 critical violations. 1 major violation. 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. In fry baskets: cooked wings 106F, cooked chicken tenders 105F. Per employee items cooked less than 1 hour prior.
03B-01-6
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. Butter 47F, buttermilk 48F, Swiss cheese 49F, American cheese 48F, blue cheese 51F, cheese cake 50F, potato salad 50F, cheddar cheese 50F, pepperjack cheese 52F, per manager all items 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. Butter 47F, buttermilk 48F, Swiss cheese 49F, American cheese 48F, blue cheese 51F, cheese cake 50F, cheddar cheese 50F, pepperjack cheese 52F, potato salad 50F, per manager all items in cooler over night. See stop sale. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at prep area handwash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Floor soiled/has accumulation of debris in walk-in cooler, and behind cook line equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Grease build up on sides of fryers, fry breading table cooler, prep table legs in corner of fry station.
23-03-4
52
Jun 2, 2025
Complaint Full
No violations found.
100
May 30, 2025
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. Bar dish machine tested at 0ppm chlorine. Manager connected new container of chlorine sanitizer to machine and primed, tested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station: blue cheese 55F, Cole slaw 52F; fry station chest cooler: raw traditional chicken wings 45F, per manager items placed in cooler approximately 1.5 hours prior. Salad station move to reach in freezer and chicken iced during inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by dish machine at bar used for other purposes. Observed strainer in sink, observed bartender rinsing glasses in sink. Manager moved strainer to the sink designated as a dump sink on most recent establishment plans. **Corrected On-Site**
31A-11-4
Basic - Floor soiled in walk-in cooler. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue/food debris build up on sides of fryers and under cook line shelf. Mold like substance on cook line reach in cooler drawer gaskets. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in beer cooler behind bar. **Repeat Violation**
29-49-6
58
May 27, 2025
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired certificates for Chelsea and Kim.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance around soda dispensers in wait station.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near dish machine. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Build up of grease/residue on walk-in cooler floor and on half wall by front door.
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. Build up behind walk-in freezer door handle.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler door gaskets and grease build up around handle. Mold like substance on grill cooler drawer gaskets. Grease/residue build up on exterior of fryers. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Tomato pieces on tomato diced. Employee washed diced at time of inspection. **Corrected On-Site**
16-48-4
Basic - Standing water in bottom of reach-in beer cooler at bar.
29-49-6
58
Mar 28, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Single service cups inside the season above fry station.
14-01-5
Basic - Interior of wing warner and smoker has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water inside the prep sink without running water.
06-01-5
82
Mar 20, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 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. Bar dish washer tested at 0 ppm chlorine. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp on fry breading station 47F, per manager shrimp on station approximately 47F, manager voluntarily discarded shrimp at time of inspection.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and in kitchen near bar. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink near bar. Manager restocked dispenser during inspection. **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on beer walk-in cooler gasket. Grease/residue/food debris build up on back slash area of fryers, sides of fryers, and exterior of hot hold oven. Mold like substance on wood under ice well.
23-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap between outer back doors and inner back doors and missing door knob in inner back doors.
35B-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Grease/residue on walk-in cooler door handle.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above cook line. Floor soiled/has accumulation of debris. In dining area, and beside fryers in kitchen. Debris behind equipment at bar. Floor soiled in walk-in cooler. Wall soiled with accumulated grease, food debris, and/or dust. Half wall by front entrance soiled. Floor area(s) covered with standing water under ice well.
36-34-5
Basic - Clean forks in server station not stored inverted or in a protected manner. Manager had forks washed and stored inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
47
Nov 14, 2024
Routine - Food
2 minor violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
90
Oct 27, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath rear door.
35B-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth on prep table. Manager put back in sanitizer bucket. **Corrected On-Site**
21-12-4
82
Aug 7, 2023
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 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. Observed 0 ppm for dish machine at bar. Manager switched sanitizer. Sanitizer is now at 200ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken wings above hamburger patties. Manager put burger patties above chicken. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed wings at 51F. Manager states has only been out for one hour. Added ice and turned cooler down- 30 min down to 47F.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no hand towels at hand sink in kitchen next to grill. Manager added paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufle cup with no handle used in shredded lettuce. Manager removed. **Corrected On-Site**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Observed air conditioning not working properly. Manager states part is ordered. **Corrective Action Taken**
36-51-4
Basic - Current Hotel and Restaurant license not displayed. Observed license displayed has expired on June 1, 2023. Manager printed new one and displayed out front. **Corrected On-Site**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in kitchen with no hair restraint. Manager gave him a hat. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed salad cooler reach in with food build up inside.
23-03-4
41
Feb 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open milk with no date mark held for two days.
02C-03-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer. Manager states maintenance is ordering a part. **Corrective Action Taken**
14-69-4
Basic - Insect control device installed over food area. Observed bug zapper installed over to go items and condiment table.
35B-02-4
82
Jan 5, 2023
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Oct 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Hooters of Pcb last inspected?
The most recent health inspection at Hooters of Pcb on file is from Feb 27, 2026. The public record contains 14 inspections in total.
What is the most common violation at Hooters of Pcb?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Hooters of Pcb.
How does Hooters of Pcb compare to other restaurants in Panama City Beach?
Hooters of Pcb most recently scored 64 out of 100, which is lower than the Panama City Beach average of 84.
Has Hooters of Pcb's inspection record improved over time?
Results have been roughly steady. Inspections at Hooters of Pcb have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hooters of Pcb 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 Hooters of Pcb inspected?
Based on the inspection history on file, Hooters of Pcb is inspected around four times per year on average.
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