Paparazzi Gourmet Deli
Last inspected: Nov 18, 2025
39
Score
Inspectors have visited Paparazzi Gourmet Deli eight times, with records going back to 2022. The most recent visit was on Nov 18, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Multiple cutting boards have cut marks” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 84, which Paparazzi Gourmet Deli's 39 doesn't quite reach. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
4
Major latest
2
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
39
Jun 3, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing location.
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom 76F, men's restroom 83F, ware washing location 83F.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Multiple Cutting boards have cut marks and are no longer cleanable at make bars. **Repeat Violation**
14-09-4
74
Oct 31, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Feb 21, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salami in walk-in cooler.
08A-05-6
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to dry storage.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty shelf over pizza make table.
23-03-4
78
Oct 31, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop stored in handwash sink near ice machine. Scoop removed and washed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in dish pit, no label. Employee labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 74F By deli entree station. Employee removed items and replaced with utensils with no water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on shelving over pizza make table. Dust build up on walk-in cooler fans. **Repeat Violation**
23-03-4
Basic - Dark marks in cutting board in deli station.
14-09-4
70
Jun 6, 2023
Complaint Partial
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Dec 20, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Strombolis made at 9:30am per manager, 76F at 1:30pm. See stop sale.
03D-01-5
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. Strombolis made at 9:30am per manager, 76F at 1:30pm. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli station reach in: roasted red peppers 49F. Discarded at time of inspection.
03A-02-5
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice bucket not inverted. Ice bucket inverted at time of inspection. **Corrected On-Site**
24-05-4
58
Jul 13, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee not properly keeping track of Stromboli times. Wrote down times at time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator had cannopener washed at time of inspection. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. In sandwich prep area.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on back prep table.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened water bottle and piece of cake at top of prep area cooler. Manager removed at time of inspection. **Corrected On-Site**
08B-49-4
61
Frequently Asked Questions
When was Paparazzi Gourmet Deli last inspected?
The most recent health inspection at Paparazzi Gourmet Deli on file is from Nov 18, 2025. The public record contains eight inspections in total.
What is the most common violation at Paparazzi Gourmet Deli?
Across the inspection record, “multiple cutting boards have cut marks” has been cited three times, more than any other issue at Paparazzi Gourmet Deli.
How does Paparazzi Gourmet Deli compare to other restaurants in Panama City Beach?
Paparazzi Gourmet Deli most recently scored 39 out of 100, which is lower than the Panama City Beach average of 84.
Has Paparazzi Gourmet Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Paparazzi Gourmet Deli have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Paparazzi Gourmet Deli 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 Paparazzi Gourmet Deli inspected?
Based on the inspection history on file, Paparazzi Gourmet Deli is inspected around two times per year on average.
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