Pcb Catering (Waves Bar & Grill)
Last inspected: Mar 4, 2026
90
Score
Inspectors have visited Pcb Catering (Waves Bar & Grill) nine times, with records going back to 2022. The newest entry in the record is dated Mar 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That puts the facility ahead of the local pack: the average Panama City Beach restaurant scores 84. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Floor soiled/has accumulation of debris beside fryer.
36-73-4
90
Aug 18, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright 2 door cooler: sausage gravy 49F, per employee item cooling overnight. See stop sale.
03D-02-5
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright 2 door cooler: sausage gravy 49F, per employee item cooling overnight. See stop sale.
01B-36-5
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. Grill drawers:raw chicken breasts 49F, cooked pepper mix 45F, per employee items in cooler over night, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers:raw chicken breasts 49F, cooked pepper mix 45F, per employee items in cooler over night, see stop sale.
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar and near electrical panel.
51-11-4
Basic - Grease/residue build up on dish racks.
16-15-4
50
May 21, 2025
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 butter and jalapeños. Eggs moved to bottom at time of inspection. **Corrected On-Site**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryers, food debris around make table.
23-03-4
Basic - Soiled dry wiping cloth in use on cook line make table. Employee removed soiled towel during inspection. **Corrected On-Site**
21-10-4
78
Oct 14, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw burgers 49F and raw chicken 49F at 3:40pm held since 9 am in reach in unit.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers 49F and raw chicken 49F. Manager threw away. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on soda machine behind nozzles and on ice scoop at ice machine. Manager cleaned both during inspection. **Corrected On-Site**
22-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table surface. Manager removed and stored on crate on floor. **Corrected On-Site**
21-44-1
64
Mar 13, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
50
Dec 1, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. .
01B-14-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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 cook line reach in cooler.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop on the floor next the ice machine.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and season container are not labeled with a common name.
02D-01-5
61
Mar 16, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on top of frying oil. Employee moved bleach. **Corrected On-Site**
41-10-4
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
78
Aug 24, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm on dish machine. Manager set up 3 compartment sink. **Corrective Action Taken**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled pork 50F and guacamole 46F less than 3 hours. Manager moved to another cooler.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chlorine sanitizer spray bottle hanging on clean dish shelf. Manager moved spray bottle of chemical. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can in front of hand wash sink. Manager moved trash can. **Corrected On-Site**
31A-09-4
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
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk and orange juice opened with no date. Manager wrote date on milk and orange juice. **Corrected On-Site**
02C-03-5
Basic - Equipment in poor repair. Observed reach in cooler with ambient temperature of 50F.
14-11-5
45
Jul 21, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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** - From follow-up inspection 2022-07-21: **Time Extended**
53B-01-5
90
Frequently Asked Questions
When was Pcb Catering (Waves Bar & Grill) last inspected?
The most recent health inspection at Pcb Catering (Waves Bar & Grill) on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Pcb Catering (Waves Bar & Grill)?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Pcb Catering (Waves Bar & Grill).
How does Pcb Catering (Waves Bar & Grill) compare to other restaurants in Panama City Beach?
Pcb Catering (Waves Bar & Grill) most recently scored 90 out of 100, which is higher than the Panama City Beach average of 84.
Has Pcb Catering (Waves Bar & Grill)'s inspection record improved over time?
Yes. Recent inspections at Pcb Catering (Waves Bar & Grill) have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Pcb Catering (Waves Bar & Grill) means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pcb Catering (Waves Bar & Grill) inspected?
Based on the inspection history on file, Pcb Catering (Waves Bar & Grill) is inspected around two times per year on average.
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