J Michael's
Last inspected: Oct 3, 2025
39
Score
Across the available record, J Michael's has 12 inspections on file, the first dated 2022. The newest entry in the record is dated Oct 3, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to nine violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 84, which J Michael's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Oct 3, 2025
Complaint Full
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main walk-in: rice cooling since 11:00am per manager down to 79F at 2:11pm. See stop sale. **Repeat Violation**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Main walk-in: rice cooling since 11:00am per manager down to 79F at 2:11pm. See stop sale. Repeat violation from 6-24-25. **Repeat Violation** **Admin Complaint**
03D-01-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored over prep sink. Oysters observed in sink. Manager moved glass cleaner during inspection. **Corrected On-Site**
41-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification for manager on duty Jordan Taylor.
53A-01-7
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door near mop sink.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Near sauté handwash sink.
36-17-5
Basic - Buildup of food debris/soil residue on equipment door handles. Expo make table handles soiled. Fry station upright cooler door handles soiled.
23-24-4
Basic - Equipment in poor repair. Stainless steel missing on underside of sauté make table lid. Styrofoam insulation exposed.
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Styro foam cup used as scoop in Lima beans. **Repeat Violation**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Mold like substance on gaskets of expo reach in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Open packages of paper towels in outside paper goods room. **Repeat Violation**
25-11-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
39
Jun 25, 2025
Complaint Full
No violations found.
100
Jun 24, 2025
Complaint Full
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Lettuce bin: lettuce 56F at 11:47 per employee chopped approximately 1 hour prior, down to 52F at 12:58. Employees began moving lettuce t colder unit during inspection. **Corrective Action Taken** **Warning**
03D-07-5
High Priority - Live, small flying insects found. 2 live flying insects in kitchen area around expo line. **Warning**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling since approximately 11:10am per manager, down to 79F at 1:19pm. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling since approximately 11:10am per manager, down to 79F at 1:19pm. See stop sale. **Warning**
03D-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes cooling since 11:00am per manager, down to 56F at 11:30am, and down to 54F at 12:51pm. Recommended cooling uncovered and in shallow pans. **Warning**
03D-15-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple unmarked tags on floor and shelf of walk-in cooler.
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink. Employee moved to hand wash sink to complete hand washing. **Corrected On-Site**
12A-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags not available for oysters sold or served on 6-5-25. Tags available for oysters sold or served on 6-4-25. Next chronological tags found are for oysters harvested on 6-6-25 and sold or served on 6-7-25. Operator confirms raw shell oysters were served on 6-5-25.
01C-02-4
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop in tomato sauce in upright reach in cooler. **Repeat Violation**
14-01-5
Basic - Floor soiled, build up of grease on floor on cook line area.
36-73-4
Basic - Food stored on floor. Bay of onions on floor near dish pit area.
08B-38-4
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 exterior of griddle on expo.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top of make table soiled, interior of make table lid soiled. Bottom of fry area upright reach in coolers soiled.
22-16-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Paper towels rolls on shelf in outside dry storage shelf.
25-11-5
25
Jun 3, 2025
Routine - Food
No violations found.
100
Jun 2, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-2025 **Repeat Violation**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold-Rice 105F, curry sauce 104F, gumbo 110F ( unplugged ). Cook reheated items above 166F. And plugged in unit. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook). See stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook). **Repeat Violation**
01B-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Month of may not in correct dated order.
01C-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided test strips to establishment. **Corrected On-Site**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by fryers and also stove area.
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
05-12-5
Basic - No handwashing sign provided at a hand sink used by food employees by fryers and also stove area.
31B-04-4
Basic - Soiled dry wiping cloth in use at cutting board at make bar.
21-10-4
Basic - Stored food not covered. Beans and potato salad stored in glass upright cooler not covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cutting board at make bar.
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in beans in upright glass cooler.
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and charger stored on food contact surface next to microwave.
40-06-5
Basic - Equipment in poor repair. Reach in cooler ambient 55F. Cold hold- upright glass - cheese oysters 47F (10:00-2:45). Make bar- raw shrimp, 48F, flounder 45F, scallops 58F, cod 45F, catfish 48F, tub oysters 54F, cooked sliced mushroom and onions 69F, cooked shrimp 54F, sliced cheese 55F. Reach in cooler under make bar- Collard catfish 48F, filet catfish 49F, cod 48F, sliced roast 50F, sliced corned beef 51F, cooked shrimp 49F. (Overnight to 2 days per cook).
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
05-09-4
23
Jan 30, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23 **Warning** - From follow-up inspection 2024-12-30: No manager certification provided. Manager states classes are being scheduled. **Time Extended** - From follow-up inspection 2025-01-30: No manager certificate provided upon callback **Admin Complaint**
53A-02-7
90
Dec 30, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23 **Warning** - From follow-up inspection 2024-12-30: No manager certification provided. Manager states classes are being scheduled. **Time Extended**
53A-02-7
90
Oct 29, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24. Operator paid renewal fee at time of inspection. Verified payment with district 6 office. **Corrected On-Site**
50-17-3
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. Triple tail in ice chest 55F, per cook, fish in this location overnight. Triple tail also in vacuum sealed bags. Triple tail box bears instructions for the fish to remain frozen until time of use. Fish no longer frozen and still in vacuum sealed bags. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple tail in ice chest 55F, per cook, fish in this location overnight. See stop sale.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on bar soda gun nozzle. Manager cleaned at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Unable to wash hands at bar due to trash can and glass rack blocking access. Manager moved glass rack at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty Amy Carter expired 5-14-23 **Warning**
53A-02-7
Basic - Waste line clogged at bar soda holster. Manager unclogged line at time of inspection. **Corrected On-Site**
29-17-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Several open packages of Togo boxes observed in outside paper goods room.
25-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fry station reach in cooler soiled. Dust/debris build up on microwave shelves.
23-03-4
Basic - Commercially processed reduced oxygen packaged triple tail bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1
39
Feb 23, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher switched from dirty side to putting away clean dishes without washing hands. Discussed with dishwasher. Dishes rewashed and hands washed before putting dishes away. **Corrected On-Site**
12A-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back flow prevention needed on water hose side of splitter.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Ice scoops and scoop for bulk shrimp. Items cleaned at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato's from 2-21-24 not date marked. Date marked at time of inspection. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Electrical conduit and electrical cords by expo and over steam table soiled. Dust build up on fan on fry station.
23-03-4
Basic - Can opener mounted on outside table. Can opener removed at time of inspection. **Corrected On-Site**
24-24-4
55
Nov 3, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté reach in: cooked pasta 46F, cooked rice 46F, less than 1 hour per manager, moved to walk-in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooling 87F to 86F in 45 minutes, per manager less than 1 hour. Operator ran cold water over rice to get below 70F. Stored uncover for better cooling. **Corrective Action Taken**
03D-15-4
Intermediate - No soap provided at handwash sink. At bar. Restocked at time of inspection. **Corrected On-Site**
31B-03-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed open bag of Togo boxes and lids in outside dry storage.
25-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on shelf by trash can in auto station. **Repeat Violation**
23-03-4
Basic - Grease and food debris build up under and behind fryers.
36-73-4
Basic - Commercially processed reduced oxygen packaged triple tail bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
58
Jan 18, 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 Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
50
Sep 15, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta cooling from 10:00am 81F at 12:07 down to 80 at 12:52. rice cooling from 10:00am 82F at 12:07 down to 81F at 12:50. See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pasta cooling from 10:00am 81F at 12:07 down to 80 at 12:52. rice cooling from 10:00am 82F at 12:07 down to 81F at 12:50. See stop sale.
03D-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee begin washing hands in prep sink. Discussed with employee. Employee washed hands in hand wash sink. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by prep sink blocked by sanitizer bucket stored in it. Employee removed sanitizer bucket. **Corrected On-Site**
31A-09-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Gaps in wall to outside in dry storage area where Togo containers are stored.
25-11-5
Basic - Soiled floors/carpeting. Floor in main walk-in cooler.
36-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on and around walk-in cooler gaskets.
23-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 cook and 2 servers that perform scooped/labeling and salad making activities with no hair restraint.
13-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage and ceiling sagging over expo area.
36-32-5
Basic - Ceiling vents soiled with accumulated dust-like substance. Over microwaves in kitchen
36-34-5
45
Frequently Asked Questions
When was J Michael's last inspected?
The most recent health inspection at J Michael's on file is from Oct 3, 2025. The public record contains 12 inspections in total.
What is the most common violation at J Michael's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at J Michael's.
How does J Michael's compare to other restaurants in Panama City Beach?
J Michael's most recently scored 39 out of 100, which is lower than the Panama City Beach average of 84.
Has J Michael's inspection record improved over time?
No. Recent inspections at J Michael's have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at J Michael's 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 J Michael's inspected?
Based on the inspection history on file, J Michael's is inspected around four times per year on average.
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