The Break Room
Last inspected: Apr 20, 2026
70
Score
Public records show eight inspections at The Break Room stretching back to 2022. The most recent visit was on Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded two times.
Restaurants in Panama City Beach average 84, so The Break Room trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tiffany, Jennifer, and Tyler expired.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Operator placed cutting board in dish area for cleaning at time of inspection. **Corrective Action Taken**
22-02-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Sausage and shredded cheese not frozen in storage freezer.
03A-05-5
Basic - Equipment in poor repair. Torn gaskets on 2 door reach in cooler.
14-11-5
Basic - Standing water in bottom of 2 door cook line reach-in-cooler.
29-49-6
70
Oct 29, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
74
Jun 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed empty sanitation bucket upside down in handwashing sick. Sanitation bucket removed from sink. **Corrected On-Site**
31A-11-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed sticky fly tape over prep table. Owner removed Sticky fly tape. **Corrected On-Site**
35B-08-4
86
Aug 23, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Food with mold-like growth. Mold observed on premade pizza crust in reach in cooler. Mold observed on hamburger bun on make table. See stop sale.
01B-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Uninverted togo boxes in top of upright reach in by door to kitchen. Employee inverted items at time of inspection. **Corrected On-Site**
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on make table. Employee discarded drink at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Cove molding at floor/wall juncture broken/missing. By side of long make table.
36-03-4
74
Jan 25, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over peach cobbler. Items rearranged appropriately at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar three compartment sink tested at 10ppm. Employee added sanitizer, corrected to 100ppm chlorine. **Corrected On-Site**
22-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - In-use ice scoop stored on soiled surface between uses. Debris inside container used to ice scoop storage. Items washed at time of inspection. **Corrected On-Site**
10-12-5
64
Jul 11, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Renewal paid at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sliced ham opened 7-1, not discarded by 7-11. Onions pickled in House over 7 days ago. See stop sale.
01B-24-5
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Onions pickled in house with hot vinegar, kept more than 7 days.
03G-42-1
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop on top of outside ice machine. Employee put ice scoop in dish pit for cleaning and relocating. **Corrective Action Taken**
10-13-5
64
Feb 14, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad in up right reach in from 2-4-23 See stop sale
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad in up right reach in from 2-4-23 See stop sale
02C-01-5
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. Provided flyer with cleanup procedures to manager. Manager indicated adoption of procedure. **Corrected On-Site**
11-27-4
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. Provided employee reporting agreement to manger. Employees on duty at time of inspection signed form. **Corrective Action Taken**
11-26-1
61
Nov 28, 2022
Food-Licensing Inspection
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach in: Raw chicken 50F, blue cheese 53F, over night per employee. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Single door reach in: Raw chicken 50F, blue cheese 53F, over night per employee. See stop sale.
01B-02-5
Basic - Outer openings not protected with self-closing doors. Back door and side doors.
35B-03-4
Basic - Uncleanable knife block in use to store knives. Knife block removed from kitchen at time of inspection. **Corrected On-Site**
14-55-4
67
Frequently Asked Questions
When was The Break Room last inspected?
The most recent health inspection at The Break Room on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at The Break Room?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at The Break Room.
How does The Break Room compare to other restaurants in Panama City Beach?
The Break Room most recently scored 70 out of 100, which is lower than the Panama City Beach average of 84.
Has The Break Room's inspection record improved over time?
Results have been roughly steady. Inspections at The Break Room have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Break Room 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 The Break Room inspected?
Based on the inspection history on file, The Break Room is inspected around two times per year on average.
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