Red Robin Gourmet Burgers
Last inspected: Jan 9, 2026
82
Score
Red Robin Gourmet Burgers appears in inspection records nine times, starting in 2022. On Jan 9, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged two times.
The city-wide average is 84, putting Red Robin Gourmet Burgers squarely in typical territory. Taken together, the history is a positive one.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 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. Bar dish machine tested at 0ppm. Machine primed and tested at 100ppm at time of inspection. **Corrected On-Site** **Repeat Violation**
22-41-4
Basic - In-use knife stored in crack between make table lids on grill station. Manager removed knife and sent it to dish pit for washing and relocating. **Corrected On-Site**
10-17-4
82
Aug 5, 2025
Routine - Food
No violations found.
100
Aug 1, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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. Cold side make table: blue cheese 59F, diced tomatoes 60F, shredded cheese 60F, boiled eggs 58F, corn 50F, shredded lettuce 61F, Cole slaw 59F, ranch 54F, salsa 52F, per manager and employee items in cooler for undetermined amount of time. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold side make table: blue cheese 59F, diced tomatoes 60F, shredded cheese 60F, boiled eggs 58F, corn 50F, shredded lettuce 61F, Cole slaw 59F, ranch 54F, salsa 52F, per manager and employee items in cooler for undetermined amount of time. see stop sale. Hot side make table: diced tomatoes 52F, shredded cheese 53F, shredded lettuce 50F, Cole slaw 51F, per employee items 8n cooler less than 1 hour. Items moved to walk-in for rapid chilling. **Warning**
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 0 ppm. Manager primed sanitizer and retested at 100ppm. **Corrected On-Site**
22-41-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright pizza cooler, interior sides and speed rack soiled
22-16-4
61
Feb 17, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Aug 28, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 47F. Manager added ice bag to top of chicken. States restocked 1 hour ago. **Corrective Action Taken**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stainless steel pans stacked while still wet. Manager separated. **Corrective Action Taken** **Repeat Violation**
24-08-4
82
Feb 8, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. **Repeat Violation**
53B-13-5
Basic - Stored food not covered. Observed tea urns not covered. Manager covered. **Corrected On-Site**
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large cambros stacked while still wet. Manager separated so they could air dry. **Corrective Action Taken**
24-08-4
82
Nov 28, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Observed some forms missing for newer employees that are not food certified yet.
11-26-1
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 - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with yellow liquid. Manager found label and applied to bottle. **Corrected On-Site**
41-17-4
Basic - Dirty utensils or equipment stored in dirty drawer or rack. Observed two dirty knives stored in knife rack for use. Manager took knives and put in dish area. **Corrective Action Taken**
24-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice bin with mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed soufle cup in seasoning behind bar. Manager removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
64
Feb 6, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles next to dish machine.
36-17-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed plastic soufflé cup in Parmesan cheese. Employee removed. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave with accumulation of food debris.
22-08-4
86
Oct 17, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
82
Frequently Asked Questions
When was Red Robin Gourmet Burgers last inspected?
The most recent health inspection at Red Robin Gourmet Burgers on file is from Jan 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Robin Gourmet Burgers?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Red Robin Gourmet Burgers.
How does Red Robin Gourmet Burgers compare to other restaurants in Panama City Beach?
Red Robin Gourmet Burgers most recently scored 82 out of 100, which is about the same as the Panama City Beach average of 84.
Has Red Robin Gourmet Burgers' inspection record improved over time?
Results have been roughly steady. Inspections at Red Robin Gourmet Burgers have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Red Robin Gourmet Burgers 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 Red Robin Gourmet Burgers inspected?
Based on the inspection history on file, Red Robin Gourmet Burgers is inspected around three times per year on average.
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