Mission BBQ
Last inspected: Feb 11, 2026
35
Score
Public records show 13 inspections at Mission BBQ stretching back to 2022. Inspectors last stopped by on Feb 11, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around three violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
Restaurants in Panama City average 83, so Mission BBQ trails the local norm. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Food Obtained from Approved Sources
FL-11
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
35
Aug 21, 2025
Routine - Food
No violations found.
100
Aug 4, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Toilet Rooms Maintained
FL-53
Hands Clean and Properly Washed
FL-08
82
Feb 18, 2025
Complaint Partial
No violations found.
100
Feb 10, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed pan of brisket scraps for baked beans in pan on ice, 78F at 2:36, per manager pan scraps started going in pan at 11:00am. See stop sale.
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Observed pan of brisket scraps for baked beans in pan on ice, 78F at 2:36, per manager pan scraps started going in pan at 11:00am. See stop sale.
01B-36-5
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. Tested at 0ppm chlorine. **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle hanging on shelf in dish pit. Per manager bottle contains bleach. Contents of bottle voluntarily discarded at time of inspection. **Corrected On-Site**
41-17-4
58
Sep 19, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Dented/rusted cans present. Dented can of green beans with sharp creases. See stop sale.
01B-01-4
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 packs 74F at 4:15pm, per manager product set out at noon. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs 74F at 4:15pm, per manager product set out at noon. See stop sale. Provided manager with time as a public health control form for written plan.
03A-02-5
64
Jul 24, 2024
Complaint Full
No violations found.
100
Jul 18, 2024
Complaint Full
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jul 17, 2024
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by a total of 2 live roaches found in the following locations: 1 live underneath front meat cutting table, 1 live on floor by front counter hand wash sink. **Warning**
35A-05-4
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. Maximum dishwasher surface temperature 151F, machine gauge 178F. **Warning**
22-57-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties stored over pork ribs in walk-in cooler. Manager rearranged items at time of inspection. **Corrected On-Site**
08A-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's bottle of water stored on top of pan of potato salad. Employee discarded drink at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on outside of ice bucket. Manager sent bucket to dish area for washing. **Corrective Action Taken**
23-03-4
58
Nov 29, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump sanitizer bucket water in hand wash sink on make line.
31A-11-4
Basic - Floor area(s) covered with standing water. On make line coming from under hand wash sink.
36-22-4
86
Jul 6, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on interior of ice bucket. Employee cleaned at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on front counter reach in cooler gasket. Employee cleaned at time of inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
67
Dec 19, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. Machine tested at 0ppm chlorine. three compartment sink set up at time of inspection.
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on inside and outside of Ice bucket used for non food ice.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe on back of dish machine.
29-11-4
78
Jul 1, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter blend in bottle on steam table 113F, per manager less than 2 hours, provided Time as a Public Health Control form, butter blend marked for time.
03B-01-6
86
Frequently Asked Questions
When was Mission BBQ last inspected?
The most recent health inspection at Mission BBQ on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Mission BBQ?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Mission BBQ.
How does Mission BBQ compare to other restaurants in Panama City?
Mission BBQ most recently scored 35 out of 100, which is lower than the Panama City average of 83.
Has Mission BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Mission BBQ have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mission BBQ 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 Mission BBQ inspected?
Based on the inspection history on file, Mission BBQ is inspected around four times per year on average.
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