DEE'S HANGOUT

Name: DEE'S HANGOUT
Address: 527 N RICHARD JACKSON BLVD, PANAMA CITY BEACH, FL, 32407, US
Rating: 78.3

527 N RICHARD JACKSON BLVD, PANAMA CITY BEACH, FL 32407

License #1305131

78.3 Grade C / 100

Mixed Health Record

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Latest inspection

March 4, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DEE'S HANGOUT in PANAMA CITY BEACH currently holds an InspectFL Health Score of 78.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 36 total violations — 11 critical, 6 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 23, 2024

The latest inspection on March 4, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DEE'S HANGOUT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. In prep area. Manager placed trash can in area during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in walk-in cooler soiled.
[22-16-4] Reach-in cooler in steamer station, interior/shelves have accumulation of soil residues. Employee cleaned interior during inspection.
[36-50-4] Unclean building components, attachments or fixtures. Grease/residue on swinging doors to prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread and marinara sauce in storage area reach in freezer. Manager moved chicken to bottom during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster station: oysters on half shell 46F at 4:05pm. Per manager oysters in cooler since approximately 10:30am. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster station: oysters on half shell 46F at 4:05pm. Per manager oysters in cooler since approximately 10:30am. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Chlorix cleanup and soap stored over pans in steamer station. Manager removed chemicals at time of inspection.
[16-62-1] Thermometer for measuring utensil surface temperature in hot water sanitizing dish machine not working/batteries dead.

Disposition: Met Inspection Standards
[06-09-1] 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 tuna in vacuum sealed bags on grill station. See stop sale.
[22-08-4] Interior of tortilla chip drawer has accumulation of grease/food debris. Washed at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of bread drawers and dish cart soiled in sandwich station. Food debris on sheet pans on speed racks in walk-in cooler.
[22-16-4] Reach-in cooler in steamer station, interior/shelves have accumulation of soil residues. Interior cleaned at time of inspection.
[29-49-6] Standing water in bottom of cook line 1 door reach-in-cooler, and in tuna dip station reach in. Employees dried interior of reach in during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored on box of whipped cream in inside walk-in. Raw eggs stored over lemons in outside walk-in cooler. All eggs relocated at time of inspection.
[01B-13-4] 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 tuna in vacuum sealed bags on grill station. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 49F in low 1 door cook line reach in, per employee item in cooler for approximately 1 hour. Voluntarily discarded at time of inspection. Iced: egg wash 49F in fry station. Per employee egg wash in location for approximately 2 hours. More ice added to ice bath during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in steam pot area. Restocked at time of inspection.
[31B-03-4] No soap provided at handwash sink in steam pot area. Restocked at time of inspection.