Chans Wine World/Craft Bar
Last inspected: Jan 27, 2026
100
Score
Across the available record, Chans Wine World/Craft Bar has 12 inspections on file, the first dated 2022. The most recent visit was on Jan 27, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
The city-wide average for Panama City Beach sits at 84, putting Chans Wine World/Craft Bar on the better side of that line. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
No violations found.
100
Jan 23, 2026
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salute station: macaroni and cheese 45F, Demi glaze 45F, Brussels sprouts 45F, per manager items in cooler approximately 1 hour. Items moved to walk-in cooler during inspection. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb out side back door.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda nozzle soiled. Bartender cleaned nozzle at time of inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for manager Brandy.
53A-01-7
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Collards made 1-19-26, and Cole slaw, mashed potatoes and gumbo made 1-20-26 not date marked by 1-23-26. Manager date marked items during inspection. **Corrected On-Site**
02C-02-5
Basic - Accumulation of lime scale on the inside of the kitchen dishmachine.
16-23-4
Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-25
50-09-4
Basic - Ice buildup in sauté station reach-in cooler. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves and on exterior of anchovy container. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Stored food not covered. Mashed potatoes, slaw, collards, and gumbo not covered in walk-in cooler. Items covered during inspection. **Corrected On-Site**
08B-12-5
37
Aug 5, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed vacuum sealed mahi in walk-in cooler. See stop sale.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up in grooves on soda nozzle.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine uses hot water sanitizer.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles on chemical shelf. Per employee, substances unknown, possibly sanitizer. Chemicals dumped and bottles cleaned during inspection. **Corrected On-Site**
41-17-4
Basic - Floor tiles missing and/or in disrepair in kitchen.
36-17-5
Basic - Ice buildup in reach-in cooler. Cook line middle cooler.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around gasket area of 1 door grill reach in cooler.
23-03-4
Basic - Floor area(s) covered with standing water. Near three compartment sink. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; over bar.
36-22-4
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. Thawed vacuum sealed mahi in walk-in cooler. See stop sale.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Mar 13, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brussel sprout topping made with cooked apples and onions 53F, per manager topping in location above make table for approximately 2 hours. Moved to walk-in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed serve safe certificate for Max Morrison expired 2-12-25
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of potato material on French fry cutter. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Bar dish machine has a high temperature rinse, no irreversible thermometer or temperature strips available.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Per manager bottle contains sanitizer. Manager labeled bottle at time of inspection. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen and back door to dining area.
35B-01-4
Basic - Floor area(s) covered with standing water. Near three compartment sink area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Throughout cook line and dish area. **Repeat Violation**
36-17-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exterior of chest freezer lid rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on exterior of flour bins
23-03-4
Basic - Stored food not covered. Fries on speed rack uncovered. Per chef, fries cooked previous day.
08B-12-5
43
Oct 4, 2024
Routine - Food
No violations found.
100
Aug 22, 2024
Complaint Full
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed glas cleaner and degreaser stored on rack with bar supplies. Manager moved both bottles. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 47F and burgers 47F. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 47F and burgers 47F. Also had tuna in ROP pack with no way for contained air to release.
01B-02-5
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. Observed 0ppm chlorine on low temp dish machine. Manager primed machine and retested at 100 ppm chlorine. **Corrected On-Site**
22-41-4
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 manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed Manager on duty Scott Plumbley's certificate expired in June.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine and soda nozzles at bar with mold like substance.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in prep area with knife and scrubbing pads in it. Also both hand wash sinks at bar used as dump sink. **Repeat Violation**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation is being handles on previous callback as warning.
53B-01-5
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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle in seasoning. Manager removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on wall next to dish rack and over kitchen line. **Repeat Violation**
36-34-5
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 tuna in ROP package with no way for air to escape. Manager threw tuna away. **Corrective Action Taken** **Repeat Violation**
06-09-1
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 coffee cup in expo area of kitchen. Also left on counter. Employee threw tea out. **Corrected On-Site**
12B-12-5
Basic - Floor tiles missing and/or in disrepair. Observed tiles broken or missing throughout kitchen. **Repeat Violation**
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knives stored in between equipment and wall. Employee removed and took to 3 compartment sink to be washed. **Corrective Action Taken**
10-17-4
22
Aug 5, 2024
Routine - Food
No violations found.
100
May 6, 2024
Routine - Food
No violations found.
100
Mar 5, 2024
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed bartender wash hands for 6 seconds.
12A-17-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cambro of mashed potatoes in walk in cooler at 92F with date marked 3-3-24. Kitchen manager threw potatoes out.
03A-02-5
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.
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in both hand wash sinks. Also washing bar shakers and tools in hand wash sink at bar.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap or paper towels at bar sink next to kitchen.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles throughout kitchen and in dish area missing tiles.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs on oven door.
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen and wall next to dishes in kitchen with a build up of dust. **Repeat Violation**
36-34-5
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 tuna and grouper in ROP package with directions to remove before thawing.
06-09-1
37
Dec 1, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Cook line. Manager removed items that was blocking employee hand sink. **Corrected On-Site**
31A-09-4
Basic - Water leaking from pipe at the employee hand sink on the cook line.
29-11-4
Basic - Clean utensils knife's stored between equipment on the cook line. Cook remove the knives and store them correctly. **Corrected On-Site**
24-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Stored food not covered. Observed tea containers not protected from possible contamination. Manager placed lid on the tea containers. **Corrected On-Site**
08B-12-5
Basic - Old labels stuck to food containers after cleaning on the rack by the cook line.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the flour,pantomime,sugar container need cleaning.
23-03-4
Basic - Ice scoop handle in contact with ice in the kitchen area drink ice bin. Ice scooping was removed and stored correctly. **Corrected On-Site**
10-08-5
64
Jan 3, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
55
Sep 7, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2022-09-07: No proof of manager certification at this time. **Time Extended**
53A-02-7
90
Frequently Asked Questions
When was Chans Wine World/Craft Bar last inspected?
The most recent health inspection at Chans Wine World/Craft Bar on file is from Jan 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chans Wine World/Craft Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Chans Wine World/Craft Bar.
How does Chans Wine World/Craft Bar compare to other restaurants in Panama City Beach?
Chans Wine World/Craft Bar most recently scored 100 out of 100, which is higher than the Panama City Beach average of 84.
Has Chans Wine World/Craft Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Chans Wine World/Craft Bar have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chans Wine World/Craft Bar 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 Chans Wine World/Craft Bar inspected?
Based on the inspection history on file, Chans Wine World/Craft Bar is inspected around four times per year on average.
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