Sharkys Beachfront Restaurant
Last inspected: Apr 7, 2026
55
Score
Inspectors have visited Sharkys Beachfront Restaurant 12 times, with records going back to 2022. The latest inspection on file is from Apr 7, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to eight violations.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
The city-wide average sits at 84, which Sharkys Beachfront Restaurant's 55 doesn't quite reach. On the whole, the file is mixed but not concerning.
12
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 7, 2026
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cobia cooked and plated final temp 133F, returned to grill for further cooking, final temp 156F. **Corrected On-Site**
03C-75-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 156F maximum temperature achieved in dish machine. Operator connected chlorine to machine and primed, tested at 100ppm chlorine. **Corrected On-Site**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on can opener blade. Employee washed blade during inspection. Residue on soda gun nozzle at bar.
22-02-4
Basic - Standing water in bottom of beer reach-in-cooler at bar. Bartender removed water at time of inspection. **Corrected On-Site**
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Food stored in a location that is exposed to splash/dust. Boiled shrimp cooling by nacho station hand wash sink. Manager moved shrimp at time of inspection. **Corrected On-Site**
08B-36-4
Basic - Ice buildup in outside walk-in freezer.
14-69-4
55
Sep 5, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Irreversible thermometer obtained maximum temperature of 153F at dish surface. Operator connected chlorine to machine during inspection. Tested at 100ppm chlorine. **Corrected On-Site** **Repeat Violation**
22-57-6
Intermediate - Identity of food or food product misrepresented. Menu states "Panhandle Seafood Platter" contains "gulf shrimp" as a component. Manager unable to provided proof of gulf shrimp at establishment. Observed cases of frozen Performance Food Group shrimp and Pacific Coral Seafood Co shrimp with labels stating the shrimp are products of India and Ecuador. **Admin Complaint**
52-01-4
Intermediate - Soap dispenser at handwash sink in fry station not working/unable to dispense soap. Manager fixed dispenser during inspection. **Corrected On-Site**
31B-06-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in make table pan with sauce squeeze bottles. Employee removed drink from cooler at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance in bar soda gun holster. Grease build up on side and front of fryers and on back splash area. Fry station cooler gasket soiled. Food/grease on under side of fryer make table lid.
23-03-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt and soy milk in salad upright cooler. Per manager items belong to employees. Manager removed products from cooler during inspection. **Corrected On-Site**
08B-49-4
58
Aug 25, 2025
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: raw shrimp 47F at 3:15pm. Per employee, shrimp in unit since 11am, over 4 hours, see stop sale. **Repeat Violation**
03A-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Obtained a temperature of 135F at dish surface and on machine gauge, and 0 ppm chlorine. **Warning**
22-57-6
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. Grill drawers: raw shrimp 47F at 3:15pm. Per employee, shrimp in unit since 11am, over 4 hours, see stop sale.
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 stacks of unmarked oyster tags in oyster station.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager had can opener washed at time of inspection. **Corrected On-Site**
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager shocked bar hand wash sink with paper towels during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign at time of inspection. **Corrected On-Site**
02A-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and speed racks soiled. Hand rail to attic dry storage soiled. Exterior of fry cooler and gaskets soiled. Pizza station reach in cooler drawers soiled. Manager had walk-in cooler shelves cleaned during inspection.
23-03-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Floor has accumulation of debris behind bar equipment.
36-73-4
33
Oct 9, 2024
Complaint Full
No violations found.
100
Oct 8, 2024
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grouper 46F, mahi 52F, salmon 51F and shrimp 51F stored in reach in cooler under grill at 1:30 stocked at 10:45. Manager had employee remove all,pans from unit and place in freezer for 20 minutes and restocked fresh items from walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in kitchen prep area. No food in this area at time. Manager sanitized area and threw away linen fly landed on. **Corrective Action Taken** **Warning**
35A-02-6
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open top cup and leaving cup on food counter. Manager threw drink away. **Corrected On-Site**
12B-12-5
Basic - Employee eating while serving food. Observed server eating salad at outside server area while serving tables. Employee put food up and washed hands.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones on cutting boards in kitchen- one in expo area and one on cook line. Also a small lunch box stored on dish rack next to clean utensils. Manager moved lunch box and had employees removed phones and sanitize areas. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils held in room temperature water. Manager threw water out. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed ice not covered in outside bars and server areas. Also soups not covered in kitchen. Manager covered soups and ice. **Corrected On-Site**
08B-12-5
58
Aug 5, 2024
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters received in shell at 52F. Cooled within 30 minutes to 44F.
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. Observed drain line for frozen drink machine draining in hand wash sink behind inside bar.
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun at bar with build up of slime inside gun holster and nozzle. Manager asked bartender to clean before opening. **Corrective Action Taken**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on cutting board in prep area. Manager removed. **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in corner of walk in freezer behind restaurant.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas stored in water at 77F.
10-07-4
61
Mar 6, 2024
Complaint Partial
No violations found.
100
Jan 31, 2024
Routine - Food
No violations found.
100
Jan 30, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfredo sauce 52F, pesto cream sauce 50F and crab cakes 51F. Manager states held overnight and had employees throw away. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with no dates marked. **Repeat Violation**
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Soufle cup used in feta cheese as serving utensil. Manager threw away. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked while still wet.
24-08-4
Basic - Food stored on floor. Observed 4 cases of buns stored on floor of walk in freezer. Manager had employee put on shelf. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket with 0ppm. Manager added quat sanitizer. Tested 200ppm. **Corrected On-Site**
21-08-4
64
Jul 13, 2023
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed large bin of oyster tags not kept in order of last service day.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no dates on oyster tags.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle with mold like substance in holder at outside bar and inside bar.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed oysters shucked in shell held overnight with no date mark.
02C-02-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed knives and spoons stored food contact surface up. Manager asked employee to take to dishwasher and run with food contact surface down. **Corrected On-Site**
24-18-4
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 cup being used as sugar scoop for server area. Manager had employee throw cup away. **Corrected On-Site**
10-01-5
Basic - Single-service articles improperly stored. Observed to go boxes on floor in dry storage area.
25-05-4
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. Observed tuna in ROP packs with no opening already thawed in walk in cooler.
06-09-1
55
Jan 10, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
47
Oct 19, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Sharkys Beachfront Restaurant last inspected?
The most recent health inspection at Sharkys Beachfront Restaurant on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sharkys Beachfront Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Sharkys Beachfront Restaurant.
How does Sharkys Beachfront Restaurant compare to other restaurants in Panama City Beach?
Sharkys Beachfront Restaurant most recently scored 55 out of 100, which is lower than the Panama City Beach average of 84.
Has Sharkys Beachfront Restaurant's inspection record improved over time?
No. Recent inspections at Sharkys Beachfront Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sharkys Beachfront Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sharkys Beachfront Restaurant inspected?
Based on the inspection history on file, Sharkys Beachfront Restaurant is inspected around three times per year on average.
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