O'CHARLEY'S #317
311 E 23RD ST, PANAMA CITY, FL 32405
License #1304790
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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
O'CHARLEY'S #317 in PANAMA CITY currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 16, 2026. Across those visits, DBPR recorded 9 total findings; InspectFL has detailed violation rows for 8 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 16, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
O'CHARLEY'S #317 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02D-01-5] Working containers of food removed from original container not identified by common name. Tempura and chicken tender powdered batters in containers not properly labeled. Operator labeled container at the time of inspection.
- [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. Vacuum sealed grouper, red fish and salmon thawed without being removed from their packaging. See stop sale.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used to dispense chicken tender powdered batter with handle touching the food product. Employee removed handle from the food at the time of inspection.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several pans not properly airdried stacked in the clean dish storing rack.
- [29-49-6] Standing water in bottom of reach-in-cooler. Standing water and debris in bottom of both reach in coolers in bar.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
- [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. Vacuum sealed grouper, red fish and salmon thawed without being removed from their packaging. See stop sale.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cod in griddle drawers at 46F at 12:03pm after being there for approximately half an hour, per employee. Operator place fish on an ice bath, bringing it down to 35F at 1:40pm.
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