Salty Sue's
Last inspected: Feb 24, 2026
82
Score
Inspectors have visited Salty Sue's nine times, with records going back to 2022. The most recent report on file is from Feb 24, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Among Panama City Beach restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary sanitizer in triple sink with 500+ppm. Operator added water to sanitizer sink to correct ppm during inspection. **Corrected On-Site** **Repeat Violation**
16-33-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured during inspection. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed freezer jacket stored on clean equipment drying rack. Operator removed jacket during inspection. **Corrected On-Site**
40-06-5
82
Oct 21, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment preparing and serving food to guest with an expired license. 6-1-25. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- cut lettuce 45F, sliced tomato 45F, house made honey mustard 46F (10:45-12:11) ( ambient 50F ). Manager placed ice on all product and has called a technician to repair unit. Re check- lettuce 43F, sliced tomatoes 42F, honey mustard 43F. **Corrective Action Taken**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 500 ppm. Dishwasher corrected to 200 ppm. **Corrected On-Site**
16-33-4
Basic - Food stored on floor. Oil jug stored on floor under hand wash sink near prep area. **Repeat Violation**
08B-38-4
Basic - Small amount of Accumulation of black/green mold-like substance in the interior of the ice machine/bin at chute and on walls.
22-20-5
Basic - Stored food not covered. Cooked bacon and pulled brisket stored in walk in cooler not covered. **Repeat Violation**
08B-12-5
58
Apr 18, 2025
Routine - Food
No violations found.
100
Apr 17, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Make bar/ Reach in- Swai 47F, cooked diced chicken 51F, diced ham 48F, boiled eggs 52F, tuna dip 45F, Swai 55F, grouper 47F ( 10:00-2:55).Ambient 55F). Cold hold- drawer- raw chicken 58F, diced chicken quesadilla mix 55F ( overnight). See stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Make bar/ Reach in- Swai 47F, cooked diced chicken 51F, diced ham 48F, boiled eggs 52F, tuna dip 45F, Swai 55F, grouper 47F ( 10:00-2:55).Ambient 55F). Cold hold- drawer- raw chicken 58F, diced chicken quesadilla mix 55F ( overnight).
01B-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 55F. Cold hold- Make bar/ Reach in- Swai 47F, cooked diced chicken 51F, diced ham 48F, boiled eggs 52F, tuna dip 45F, Swai 55F, grouper 47F ( 10:00-2:55).Ambient 55F). Cold hold- drawer- raw chicken 58F, diced chicken quesadilla mix 55F ( overnight). See stop sale. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable at make bar.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom. **Repeat Violation**
31B-04-4
64
Sep 11, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2024. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 51F and wings 50F. Employee states he stocked both items less than 1 hour ago. Manager put both pans of product in a large pan of ice to bring to correct temperature. **Corrective Action Taken**
03A-02-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape hanging above condiments in dry storage area. Manager removed fly tape. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Observed 2 buckets of feta on floor of walk in cooler. Also observed to go boxes and to go cups stored on floor of dry goods warehouse. Manager put all items on shelves. **Corrected On-Site**
08B-38-4
Basic - In-use knife stored on clean equipment between uses. Observed dirty knife stored on clean knife rack next to grill area. Employee took knife off rack and added to bus tub to be washed. **Corrective Action Taken**
10-20-4
64
Apr 5, 2024
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink,by the three compartment sink.
31B-02-4
Basic - Food stored on floor. Cooking oil on the floor in front of the smoker.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees between three compartment and dish machine.
31B-04-4
Basic - Stored food not covered. Observed crab legs not covered inside the reach in freezer l
08B-12-5
70
Feb 2, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of bleach stored next to to go silverware in server area.
41-10-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed bartender using metal cup as scoop. Bartender removed metal cup. **Corrected On-Site**
10-06-5
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. Observed thawed tuna stored in ROP packaging with no slit in package to let air out.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 cooks in kitchen with no hats or hair nets.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed glasses stacked in server area that are still wet inside.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in kitchen stored between hot table and open top cooler. Employee removed knife and took to dish area. **Corrected On-Site**
10-17-4
67
Nov 17, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar handwash sink. Employee stocked sink with hand pump soap. **Corrected On-Site**
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board at end of cook line, employee removed drink at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap between front double doors.
35B-01-4
Basic - Grease/residue build up on Walk-in cooler and freezer floor.
36-73-4
Basic - Hole in or other damage to wall. Hole in wall in dry storage area outside employee bathroom. Hole in wall in outside dry storage shed.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on sliding ice machine doors. Employee bathroom door soiled. Debris build up on number 10 can speed rack. Dust build up on side of hood.
23-03-4
70
Frequently Asked Questions
When was Salty Sue's last inspected?
The most recent health inspection at Salty Sue's on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Salty Sue's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Salty Sue's.
How does Salty Sue's compare to other restaurants in Panama City Beach?
Salty Sue's most recently scored 82 out of 100, which is about the same as the Panama City Beach average of 84.
Has Salty Sue's inspection record improved over time?
Results have been roughly steady. Inspections at Salty Sue's have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Salty Sue's 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 Salty Sue's inspected?
Based on the inspection history on file, Salty Sue's is inspected around three times per year on average.
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