Sombreros Tacos and Bar
Last inspected: Feb 17, 2026
20
Score
Going back to 2022, Sombreros Tacos and Bar has seven inspections in the public record. The most recent report on file is from Feb 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly six violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged three times.
Sombreros Tacos and Bar's latest score of 20 falls below the Panama City Beach average of 84. This restaurant has more on its record than most do.
7
Inspections
5
Critical latest
4
Major latest
9
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored with deli meats in lowboy adjacent to cooking line burners.
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burger beef patties over opened bag of french fries.
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes cut at approximately 7:00am per employee, in walk in cooler at 49F at 2:00pm, . See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Diced tomatoes cut at approximately 7:00am per employee, in walk in cooler at 49F at 2:00pm, . See stop sale.
03D-06-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned cups of salsa not date marked. Per manager, salsa prepared 02/15/2026.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar area.
31B-06-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the ware washing area blocked by a cart with dishes.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in the ware washing area with a scraper in it. Manager removed it at the time of inspection. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in the flour container.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. One in server station, one in indoor bar area, and one in outdoor bar area.
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Left stall with broken lid receptacle.
32-12-6
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Two scoops inside of the container with unlabeled spice in the dry storage shelf.
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and gasket area in reach in coolers in the cooking line with debris and mold like substance.
23-03-4
Basic - Standing water in bottom of reach-in-cooler in the cooking line, next to the expo window.
29-49-6
Basic - Stored food not covered. Tostones in the walk in freezer without proper cover.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Undetermined spice without a label in the dry storage area.
02D-01-5
20
Oct 24, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over bags of onions in walk-in cooler. Chicken moved during inspection. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up in groves of soda gun nozzle. Employee cleaned nozzle during inspection. **Corrected On-Site**
22-02-4
Intermediate - Soap dispenser at dish area handwash sink not working/unable to dispense soap. Dispenser fixed during inspection. **Corrected On-Site**
31B-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Under back door and side door to bar area. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Container of salsa on floor in walk-in cooler. Item removed from floor at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in reach in freezer on cook line.
12B-13-4
61
Feb 12, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
82
Jan 4, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grease/residue build up on interior of tortilla chip warmer.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked jalapeños on cook line marked for time. No written plan.
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at cook line hand wash sink. **Repeat Violation**
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door between bar and outside bar.
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and prep sink. Employee removed knives at time of inspection. **Corrected On-Site** **Repeat Violation**
10-17-4
67
Aug 2, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 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. Dish machine tested at 0ppm. New sanitizer hooked up to machine and primed. Retested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken cooling from approximately 2:30, iced on counter, 98F at 3:10 down to 89F at 4:00. Improper rate of cooling. Employee put chicken in shallow pans and transferred to walk-in freezer for rapid cooling. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes in cook line hand wash sink. AC drain line in cook line Hand wash sink.
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob at cook line Hand wash sink not functioning. Water temperature of 80F out of cold water side.
27-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between make table lids on cook line. Knife removed and sent to dish pit at time of inspection. **Corrected On-Site**
10-17-4
Basic - No light in walk-in freezer.
38-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed lava rock molcajete bowls, not smooth nor non porous. Operator states bowls are lined with tin foil. Discussed with operator, all equipment must be smooth, non porous, and easily cleanable.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/ food debris in between make table lids, on table under flat top, and on lava rock bowls.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splashed on wall behind steam table, and on wall behind prep table by ice machine.
36-27-5
50
Dec 21, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked jalapeños 72F, on top of make table lid, per manager less than 1 hour. Discussed Time as a Public Health Control with manager, provided Time as a Public Health Control form. Item marked for time during inspection.
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires quaternary test strips for three compartment sink. **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of bleach in dish area. Employee labeled bottle at time of inspection. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Stack of towels in prep area hand wash sink. Pan in cook line sink. All items removed at time of inspection. **Corrected On-Site**
31A-11-4
Basic - Stored food not covered. Pork in freezer not covered. Employee covered pork at time of inspection. **Corrected On-Site**
08B-12-5
61
Aug 2, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for manager on duty Karla Figueroa
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test kit for dish machine, quaternary test kit for three compartment sink.
16-37-1
Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar handwash sink.
29-20-5
Basic - Cardboard used to line nonfood-contact shelves. Under micro waves on cookline. Employees removed at time of inspection. **Corrected On-Site**
14-45-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Side door to bar.
35B-01-4
Basic - Food stored on floor. Bucket of sour cream in walk-in cooler, jugs of fry oil on cookline. Items put on shelves at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line cooking equipment. **Repeat Violation**
23-03-4
61
Frequently Asked Questions
When was Sombreros Tacos and Bar last inspected?
The most recent health inspection at Sombreros Tacos and Bar on file is from Feb 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Sombreros Tacos and Bar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Sombreros Tacos and Bar.
How does Sombreros Tacos and Bar compare to other restaurants in Panama City Beach?
Sombreros Tacos and Bar most recently scored 20 out of 100, which is lower than the Panama City Beach average of 84.
Has Sombreros Tacos and Bar's inspection record improved over time?
No. Recent inspections at Sombreros Tacos and Bar have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Sombreros Tacos and Bar 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 Sombreros Tacos and Bar inspected?
Based on the inspection history on file, Sombreros Tacos and Bar is inspected around two times per year on average.
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