Off the Hook Bar and Grill
Last inspected: Mar 24, 2026
64
Score
Off the Hook Bar and Grill has been inspected 13 times since 2022. The most recent report on file is from Mar 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly four violations earlier in the record.
The most common issue across all inspections has been “no paper towels”, showing up three times.
That's lower than the typical Panama City Beach restaurant, which scores around 84. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 24, 2026
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by cook line hand wash sink. **Repeat Violation**
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 cooks and 4 server/bartenders on duty at time of inspection. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored by bag of flour, canvas bag stored in doors light tub in prep area.
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
14-09-4
64
Oct 9, 2025
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed grouper and mahi in vacuum sealed bags. Food placed in soiled container/equipment. Debris observed in tortilla chip container.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Can of fly bait on top of container of seasoning in prep room.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb under cook line hand wash sink.
29-34-4
High Priority - Food in soiled container/equipment. Debris observed in tortilla chip container. See stop sale.
08B-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked mushroom in cook line reach in. Shrimp moved to bottom at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
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. Mahi and grouper in vacuum sealed bags.
06-09-1
Basic - Standing water in bottom of upright 3 door prep room reach-in-cooler.
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low reach in coolers on cook line soiled. Debris in bottom of upright 3 door prep cooler.
22-16-4
Basic - Floor soiled/has accumulation of debris on cook line.
36-73-4
35
Jun 18, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Oct 8, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Observed employee touch raw burger with gloved hands, then handle clean containers and deli paper. Discussed with employee. Employee discarded items, removed gloves and washed hands. **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken wings. Raw shell eggs over ranch dressing. All items rearranged appropriately. **Corrected On-Site**
08A-05-6
High Priority - Stop sale issued on mahi. Commercially processed reduced oxygen packaged mahi 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.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pepper jack cheese 53F, raw burger patty 47F, per cook items out less than 30 minutes. Placed back in cooler at time of inspection. **Corrected On-Site**
03A-02-5
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 reservoir switched out. Primed and tested at 100ppm
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Chris Kress expired 4-24-19
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At kitchen hand wash sink. Restocked at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Commercially processed reduced oxygen packaged mahi 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
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on micro wave. Soiled gaskets on low cook line reach in. Soiled shelves above plating area on cook line. Heavily soiled exterior of trash can on cook line.
23-03-4
Basic - Wall soiled with accumulated grease/food debris on cook line wall and suppression system tank. Grease build up on fans above cook line.
36-27-5
30
Aug 29, 2024
Routine - Food
No violations found.
100
Aug 21, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dish washing area and prep area in storage building. **Warning** - From follow-up inspection 2024-03-20: Establishment working to get plans submitted **Time Extended** - From follow-up inspection 2024-05-22: Spoke with plan review, verified plan review application was submitted. Not yet assigned for review. **Time Extended** - From follow-up inspection 2024-07-22: Plan not yet approved. Sent copy of deficiency letter to manager. **Time Extended** - From follow-up inspection 2024-08-21: Plans submitted and approved by plan review department. Per plan review packet, air curtains must be in operation while exterior doors are open. At time of callback air curtains are not operational. **Time Extended**
51-16-7
90
Jul 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dish washing area and prep area in storage building. **Warning** - From follow-up inspection 2024-03-20: Establishment working to get plans submitted **Time Extended** - From follow-up inspection 2024-05-22: Spoke with plan review, verified plan review application was submitted. Not yet assigned for review. **Time Extended** - From follow-up inspection 2024-07-22: Plan not yet approved. Sent copy of deficiency letter to manager. **Time Extended**
51-16-7
90
May 22, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dish washing area and prep area in storage building. **Warning** - From follow-up inspection 2024-03-20: Establishment working to get plans submitted **Time Extended** - From follow-up inspection 2024-05-22: Spoke with plan review, verified plan review application was submitted. Not yet assigned for review. **Time Extended**
51-16-7
90
Mar 20, 2024
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Mar 18, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Split freezer fridge: hot dogs 50F in unit overnight per employee, tuna dip 49F in unit unknown amount of time per employee, sliced tomatoes 51F in unit over night per employee, shredded cheese 51F in unit overnight, see stop sale. **Warning**
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. Split freezer fridge: hot dogs 50F in unit overnight per employee, tuna dip 49F in unit unknown amount of time per employee, sliced tomatoes 51F in unit over night per employee, shredded cheese 51F in unit overnight, see stop sale.
01B-02-5
Intermediate - No soap provided at handwash sink. At cook line hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dish washing area and prep area in storage building. **Warning**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Commercially processed reduced oxygen packaged mahi and tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cook cut all bags open at time of inspection. **Corrected On-Site**
06-09-1
52
Sep 12, 2023
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Sep 27, 2022
Complaint Full
No violations found.
100
Jul 7, 2022
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was Off the Hook Bar and Grill last inspected?
The most recent health inspection at Off the Hook Bar and Grill on file is from Mar 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at Off the Hook Bar and Grill?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Off the Hook Bar and Grill.
How does Off the Hook Bar and Grill compare to other restaurants in Panama City Beach?
Off the Hook Bar and Grill most recently scored 64 out of 100, which is lower than the Panama City Beach average of 84.
Has Off the Hook Bar and Grill's inspection record improved over time?
No. Recent inspections at Off the Hook Bar and Grill have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Off the Hook Bar and Grill 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 Off the Hook Bar and Grill inspected?
Based on the inspection history on file, Off the Hook Bar and Grill is inspected around four times per year on average.
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