Under the Boardwalk Bar & Grill
Last inspected: Oct 21, 2025
100
Score
Across the available record, Under the Boardwalk Bar & Grill has nine inspections on file, the first dated 2022. Inspectors last stopped by on Oct 21, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Among Panama City Beach restaurants, the typical score is 84; Under the Boardwalk Bar & Grill is comfortably above that bar. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
No violations found.
100
Oct 17, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Black beans dated 10-3-25 not discarded or used by 10-17-25. See stop sale.
01B-24-5
High Priority - 5 live, small flying insects found around three compartment sink in kitchen. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced: butter milk 66F/68F, less than 4 hours, voluntarily discarded by operator.
03A-02-5
Basic - Food stored in a location that is exposed to splash/dust. Milk stored under dripping condensation in reach in cooler. Milk removed at time of inspection. **Corrected On-Site**
08B-36-4
61
Jun 3, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Stop Sale issued due to adulteration of food product. Vacuumed sealed bags of grouper 38F thawed inside bag and stored in walk in beer cooler.
01B-03-5
Basic - Soiled dry wiping cloth in use and stored on cutting board at both make bars.
21-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored in upright freezer. **Repeat Violation**
12B-13-4
Basic - Cutting board has cut marks and is no longer cleanable. 1 has heavy black soil/stain at make bar as well.
14-09-4
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. Walk in beer cooler- vacume sealed grouper 38F. See stop sale. **Repeat Violation**
06-09-1
70
Aug 30, 2024
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pulled chicken in steam table 110F at 12:20pm, per employee item reheating since 10:00am. See stop sale.
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler: beef sliders 62F, full size burger patties 61F, Mac and cheese 56F, Cooked chicken wings 62F, butter 61F, make table: shredded cheddar 56F, Swiss cheese 68F, pepper jack cheese 68F, per employee all items in cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pulled chicken in steam table 110F at 12:20pm, per employee item reheating since 10:00am. See stop sale. Cook line cooler: beef sliders 62F, full size burger patties 61F, Mac and cheese 56F, Cooked chicken wings 62F, butter 61F, make table: shredded cheddar 56F, Swiss cheese 68F, pepper jack cheese 68F, per employee all items in cooler over night. See stop sale.
01B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Make table handle soiled.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area of cook line cooler.
23-03-4
Basic - Outer openings not protected with self-closing doors. Door to kitchen.
35B-03-4
Basic - Standing water in bottom of reach-in-cooler. In server pick up area cooler.
29-49-6
52
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Sep 20, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
70
Mar 23, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm, manager added chlorine to sink. Tested at 100ppm. **Corrected On-Site**
22-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in pan labeled 3-13-23, per employee rice prepared 3-21-23, relabeled pan. **Corrected On-Site**
02C-02-5
Basic - Old labels stuck to food containers after cleaning. Rice in container with old label. Employee removed old label. **Corrected On-Site**
16-46-4
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. Tuna in fry station reach in. Employee cut bags open. **Corrected On-Site**
06-09-1
70
Aug 30, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over raw bell peppers. Employee moved eggs to bottom. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 3 door reach in: tuna dip 63F, cooked onions 65F, cooked mushrooms 62F, cooked shredded chicken 62F, cooked rice 70F, all over night per cook. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in: tuna dip 63F, cooked onions 65F, cooked mushrooms 62F, cooked shredded chicken 62F, cooked rice 70F, all over night per cook. See stop sale. Peperjack cheese 62F, sliced tomatoes 61F, **Warning**
03A-02-5
Basic - Soda gun drain clogged, standing water in holster.
29-17-4
Basic - Outer openings not protected with self-closing doors. Door from kitchen to bar.
35B-03-4
58
Frequently Asked Questions
When was Under the Boardwalk Bar & Grill last inspected?
The most recent health inspection at Under the Boardwalk Bar & Grill on file is from Oct 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Under the Boardwalk Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Under the Boardwalk Bar & Grill.
How does Under the Boardwalk Bar & Grill compare to other restaurants in Panama City Beach?
Under the Boardwalk Bar & Grill most recently scored 100 out of 100, which is higher than the Panama City Beach average of 84.
Has Under the Boardwalk Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Under the Boardwalk Bar & Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Under the Boardwalk Bar & Grill 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 Under the Boardwalk Bar & Grill inspected?
Based on the inspection history on file, Under the Boardwalk Bar & Grill is inspected around three times per year on average.
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