15750 PANAMA CITY BEACH PKWY BLD 200, PANAMA CITY BEACH, FL 32413
JAKE`S WAYBACK BURGERS has a mixed inspection record — 8 violations in the past year, including 3 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 8 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 33% of the 351 inspected restaurants in PANAMA CITY BEACH on the trailing-year record.
3 high-priority violations on the trailing-year record — above the Bay County average of 1.5.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
This visit closed with no further action required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Garbage overflowing or uncovered, or the premises not maintained.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Garbage overflowing or uncovered, or the premises not maintained.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Workers handling ready-to-eat food with bare hands without an approved alternative procedure.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
This visit closed with no further action required.
Missing or expired food manager certification, or employee food-safety training not documented.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1305631 — you can read the original documents yourself and compare.