Panama Pizzeria East End
Last inspected: Dec 5, 2025
70
Score
The health department has logged seven inspections at Panama Pizzeria East End, the earliest from 2022. Panama Pizzeria East End was last inspected on Dec 5, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
The city-wide average sits at 84, which Panama Pizzeria East End's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up in grooves of soda gun nozzle at bar. Manager began cleaning nozzle at time of inspection. **Corrective Action Taken**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Head phones on fry area cutting board. Removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink of fry area cutting board. Removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Under side of sauté station make table lid falling apart, repaired with duct tape.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored inside dusty scoop holster. Dishwasher washed items during inspection. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of ice scoop holster dusty. Dishwasher cleaned item at time of inspection. **Corrected On-Site**
23-03-4
70
Jun 2, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in pizza kitchen heavier stained/soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling at kitchen entry.
36-32-5
Basic - Cloth used as a food-contact surface under bread and garlic butter in wait station.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board at make bar.
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in Parmesan cheese at make bar.
10-01-5
Basic - Soiled dry wiping cloth in use on cutting board at make table.
21-10-4
Basic - Building components, attachments or fixtures in poor repair. Ac duct vent cover missing in kitchen.
36-51-4
52
Nov 15, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 19, 2024
Routine - Food
1 critical violation. 1 major violation. 4 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. Tested at 0 ppm. No chlorine connected to machine. Chlorine hooked up to machine at time of inspection tested at 100ppm **Corrected On-Site**
22-41-4
Intermediate - Dust build up on bowls on cook line over sauté make table. Cook sent items to dish pit for washing. **Corrective Action Taken**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Small bowl used as scoop in Parmesan cheese. Cook replaced bowl with scoop with handle. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Chest freezer by mixer, lid broken.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer soiled, dust build up on soufflé cup caddy.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By sauté station.
36-27-5
64
Jul 28, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pizza counter: pizza sauce 47F, Pizza make table: mozzarella cheese 69F sitting on top of other items. Items out approximately 1 hour per employee. Both items returned to temperature control. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Quaternary sanitizer bucket stored on table by pasta. Sanitizer removed from table at time of inspection. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings cooling from 12:40, 88F at 1:10, down to 80F at 2:10, improper rate of cooling. Employee took lids off of pans for better cooling. **Corrective Action Taken**
03D-15-4
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. 1 dishwasher working, no proof of reporting agreement. Provided blank form to establishment. Employee signed agreement at time of inspection. **Corrected On-Site**
11-26-1
Basic - Food-contact surface not smooth and easily cleanable. Observed cracks in corners of multiple dough pans.
14-13-4
Basic - In-use ice scoop stored on soiled surface between uses. Dirty water inside scoop holster on side of ice machine. Scoop and holster washed at time of inspection. **Corrected On-Site**
10-12-5
Basic - Soap dispenser installed over food prep sink.
08B-54-4
52
Dec 27, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table: canned pineapple 46F, ground beef 46F, less than 30 minutes, cooler not working, items iced at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Discussed with employee, employee washed hands.
12A-02-4
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/. Jason Ganung expired 6-15-22.
53A-03-7
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. Observed 1 bartender and 2 cooks hired over 60 days. **Warning**
53B-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee obtained lid at time of inspection. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Gap in walk-in cooler door at bottom. Pizza station cooler not working.
14-11-5
55
Jul 13, 2022
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-22. Paid at time of inspection. **Corrected On-Site**
50-17-2
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm, manager added quaternary sanitizer to sink, corrected to 300ppm **Corrected On-Site**
22-43-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer at 500+ppm, diluted to 300ppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour and residue on Bottom of mixer head and back splash.
22-02-4
Basic - Garbage and dishes under Cookline equipment.
36-10-4
Basic - Missing vent cover over dish area.
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Swinging double doors soiled.
23-03-4
Basic - Standing water in bottom of fry station reach-in-cooler. Water leak on ceiling outside office from air conditioner.
29-49-6
47
Frequently Asked Questions
When was Panama Pizzeria East End last inspected?
The most recent health inspection at Panama Pizzeria East End on file is from Dec 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Panama Pizzeria East End?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Panama Pizzeria East End.
How does Panama Pizzeria East End compare to other restaurants in Panama City Beach?
Panama Pizzeria East End most recently scored 70 out of 100, which is lower than the Panama City Beach average of 84.
Has Panama Pizzeria East End's inspection record improved over time?
Results have been roughly steady. Inspections at Panama Pizzeria East End have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Panama Pizzeria East End 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 Panama Pizzeria East End inspected?
Based on the inspection history on file, Panama Pizzeria East End is inspected around two times per year on average.
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