Mike's Cafe and Oyster Bar
Last inspected: Apr 14, 2026
52
Score
Public records show nine inspections at Mike's Cafe and Oyster Bar stretching back to 2022. The latest inspection on file is from Apr 14, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to nine violations per visit.
“Carbon dioxide/helium tanks not adequately secured” accounts for the largest share of issues, appearing three times across the record.
Compared to other Panama City Beach restaurants (averaging 84), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steamer station: casserole cream sauce 122F at 3:38pm per employee reheating since 1pm. See stop sale.
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster cooler: feta 50F, per employee feta in cooler overnight. See stop sale.
03A-02-5
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. Oyster cooler: feta 50F, per employee feta in cooler overnight. See stop sale. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steamer station: casserole cream sauce 122F at 3:38pm per employee reheating since 1pm. See stop sale.
01B-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Secured during inspection. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Clean linens stored in improper location. Bags of linens stored outside. Linens moved inside during inspection. **Corrected On-Site**
21-16-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Oyster station cooler has sections missing from interior lining. **Repeat Violation**
14-36-5
52
Oct 28, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Rockefeller mix in walk-in cooler dated 10-20, not used by 10-28. See stop sale.
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance in bottle in grill area not labeled. Per manager bottle contains glass cleaner. Bottle labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Flooring in disrepair in outside walk-in cooler, metal detached/coming up. **Repeat Violation**
36-17-5
Basic - Carbon dioxide/helium tanks not adequately secured in dry storage area.
51-11-4
Basic - Interior of refrigerator or freezer in disrepair. Oyster station reach in cooler has sections missing from interior metal lining.
14-36-5
Basic - Ice buildup in seafood walk-in freezer. **Repeat Violation**
14-69-4
64
Apr 17, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Stop Sale issued due to adulteration of food product. Cold hold- upright- ROP mahi 38F, ROP red fish 41F thawed in sealed package.
01B-03-5
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
01C-07-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine soiled at bottom chute .
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cold hold- upright- ROP mahi 38F, ROP red fish 41F thawed in sealed bag. See stop sale. **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable at make bar.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in walk in beer cooler under milk.
08B-49-4
Basic - Floor tiles missing and/or in disrepair. Floor in disrepair in walk in cooler.
36-17-5
Basic - Food stored on floor. Frog legs stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in some cold holding units.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees next to prep table and tortilla chips.
31B-04-4
Basic - Wiping cloth used for food spills also used for other purposes. Wet cloth stored under lettuce bin in reach in cooler on bottom.
21-30-4
39
Nov 15, 2024
Routine - Food
No violations found.
100
Oct 7, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
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. See stop sale. Observed gumbo 52F in walk in cooler. Manager states made yesterday and held overnight. Manager also threw product away.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired June 1, 2024. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over salad dressing in walk in cooler outside and raw shrimp stored over bread in reach in cooler in steam area. Employees moved all raw products to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Bottles stored in ice used for drinks. Observed 4 bottles of mixers at bar stored in ice used for drinks. Bartender removed bottles, melted ice and restocked. **Corrected On-Site**
08B-56-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed gumbo 52F in walk in cooler. Manager states made yesterday and held overnight. Manager also threw product away.
03D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags dated with wrong dates.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed container of spoons in hand wash sink next to dish area. Manager removed.
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler in oyster bar area with build up of dust on ceiling next to vents.
23-03-4
37
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over crab cake mix in reach in drawer cooler. Employee put crab cakes in top drawer. **Corrected On-Site**
08A-20-5
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. **Repeat Violation**
53B-14-5
78
Jul 12, 2023
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
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. **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed convection oven with build up of food debris.
22-08-4
Basic - Food stored on floor. Observed 3 cases of shrimp stored on floor in walk in freezer. Manager had employee put cases on shelves. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between pans and cutting board on open top refrigerator. Employee removed knife and put in dish are. **Corrected On-Site**
10-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed grouper still in ROP packaging without opening in walk in cooler.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense frozen vegetables. Manager removed bowl. **Corrected On-Site**
14-01-5
64
Jan 11, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
55
Sep 13, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed ice from condenser unit dripping down and covering 2 cases of catfish, 2 cases of clam strips and 1 case of red fish in walk in freezer with ice.
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed 3 containers of food in dry storage with no label on container. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup used in ice bin to scoop ice at bar.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks in back next to bag in the box cokes not secured.
51-11-4
Basic - Food stored on floor. Observed a dressing, cheese and cocktail sauce stored on floor in salad walk in. **Repeat Violation**
08B-38-4
Basic - Food stored under dripping water line. Observed ice from condenser unit dripping down and covering 2 cases of catfish, 2 cases of clam strips and 1 case of red fish in walk in freezer with ice.
08B-52-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup in Parmesan cheese used for portioning.
10-01-5
58
Frequently Asked Questions
When was Mike's Cafe and Oyster Bar last inspected?
The most recent health inspection at Mike's Cafe and Oyster Bar on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Mike's Cafe and Oyster Bar?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited three times, more than any other issue at Mike's Cafe and Oyster Bar.
How does Mike's Cafe and Oyster Bar compare to other restaurants in Panama City Beach?
Mike's Cafe and Oyster Bar most recently scored 52 out of 100, which is lower than the Panama City Beach average of 84.
Has Mike's Cafe and Oyster Bar's inspection record improved over time?
No. Recent inspections at Mike's Cafe and Oyster Bar have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Mike's Cafe and Oyster Bar 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 Mike's Cafe and Oyster Bar inspected?
Based on the inspection history on file, Mike's Cafe and Oyster Bar is inspected around three times per year on average.
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