Shark's Tooth Golf Club
Last inspected: Feb 24, 2026
39
Score
Going back to 2022, Shark's Tooth Golf Club has seven inspections in the public record. The newest entry in the record is dated Feb 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Shark's Tooth Golf Club's latest score of 39 falls below the Panama City Beach average of 84. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
3
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate food with gloved hands, removed gloves and continued to work without washing hands.
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked corned beef in walk-in cooler. Raw pancetta stored over pancake mix, jugs of milk stored up against raw eggs in upright reach in 2 door. Manager moved items during inspection. **Corrected On-Site**
08A-05-6
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. Pancetta 46F in upright 1 door cooler. Per manager pasta 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. pasta 44F and pancetta 46F in upright 1 door cooler. Per manager, pancetta in cooler for approximately 1 hour, transferred to colder unit during inspection. Per manager pasta in cooler for undetermined amount of time. See stop sale.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. Manager provided paper towels at the time of inspection. **Corrected On-Site**
31B-02-4
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. One cook, two servers and one bartender.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Bucket of sanitizer stored in handwash sink at bar.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
39
Oct 23, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked shrimp in walk-in cooler. Raw beef over basil in reach in cooler. All items rearranged at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in liquor room not labeled.
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill utensils in water at 81F. Manager placed pan of water on flat top for hotter utensil storage. **Corrective Action Taken**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in liquor room.
22-20-5
64
May 28, 2025
Routine - Food
1 critical violation. 6 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over milk in reach in cooler.
08A-05-6
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. Open tub of feta in walk-in cooler. Per employee feta was opened 2 days ago. Employee date marked feta at time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at bar used as dump sink.
31A-11-4
Intermediate - No cleaning agent in bar dish machine. Manager connected full jug of detergent during inspection. **Corrected On-Site**
16-06-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink and cook line hand wash sink. Cook line hand wash sink restocked at time of inspection.
31B-02-4
Intermediate - No soap provided at bar handwash sink.restocked at time of inspection. **Corrected On-Site**
31B-03-4
47
Apr 26, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork. Manager moved chicken to the bottom shelf. **Corrected On-Site**
08A-20-5
86
Dec 13, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed salsa and tuna salad marked 10 days after prep date. Manager discarded at time of inspection. **Corrective Action Taken**
02C-01-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed tuna salad and salsa marked 10 days after prepping.
01B-28-5
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 grouper and tuna still sealed in pack with instructions to remove from packaging while thawing.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense flour. Manager removed and threw plastic container away. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice bin with mold like substance. **Repeat Violation**
22-20-5
64
Feb 24, 2023
Routine - Food
3 major violations. 2 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 - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance on back wall. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Equipment in poor repair. Observed ice machine door chipped.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic container in cornmeal with no handle. Manager removed. **Corrected On-Site**
10-01-5
67
Nov 16, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tarter sauce and salsa held over 7 days. Manager threw away.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on interior of ice bin.
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored over ready to eat avocado pulp and peas.
08B-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic bowl in rice. **Repeat Violation**
10-01-5
70
Frequently Asked Questions
When was Shark's Tooth Golf Club last inspected?
The most recent health inspection at Shark's Tooth Golf Club on file is from Feb 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Shark's Tooth Golf Club?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Shark's Tooth Golf Club.
How does Shark's Tooth Golf Club compare to other restaurants in Panama City Beach?
Shark's Tooth Golf Club most recently scored 39 out of 100, which is lower than the Panama City Beach average of 84.
Has Shark's Tooth Golf Club's inspection record improved over time?
No. Recent inspections at Shark's Tooth Golf Club have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Shark's Tooth Golf Club 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 Shark's Tooth Golf Club inspected?
Based on the inspection history on file, Shark's Tooth Golf Club is inspected around two times per year on average.
Nearby Restaurants