🪰1,241,883 violations tracked across 67 Florida counties

THE BUN LAB

9902 S THOMAS DR #13, PANAMA CITY BEACH, FL 32408

License #1305607

🍽️ American ℹ️
76 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
September 3, 2026 · 16 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on September 3, 2026 shows 16 observation rows: 3 critical, 2 major, and 11 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
16
Coverage note
Inspector notes linked where available

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THE BUN LAB has some meaningful issues on record. Would you still eat here?

C record

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Upright double door cooler in cook line marking 55F at the time of inspection; ground beef temping 52F, cooked wings 51F.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on maketable.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around all cooling equipment with buildup and/or mold like substance.
  • [08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over dressings in walk in cooler. Unwashed cauliflower, lettuce and onion over sliced cheese in walk in cooler. Operator reorganized items at the time of inspection.
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • [28-02-4] Condensation or other drainage not disposed of according to law. Condensation dripping onto plates in double door upright cooler in cook line.
  • [29-11-4] Water leaking from pipe and/or faucet/handle. Handwashing sink in bar area.
  • [36-73-4] Floor soiled/has accumulation of debris. Floor soiled in walk in cooler with food debris.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees in bar area.
  • [41-17-4] Spray bottle containing toxic substance not labeled. Two spray bottles of sanitizer, per employee, not labeled next to bar area. Employee labeled items appropriately at the time of inspection.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright double door cooler ground beef 52F, cooked wings 51F at 2:50pm. Items in cooler since 12:30pm, per operator. Operator placed items on ice baths for rapid cooling at the time of inspection.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over cooked wings in upright double door cooler in cook line. Operator appropriately reorganized items when moved to walk in cooler.
  • [31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels dispensers in cook line and in bar area unable to dispense paper towels. Operator provided paper towels at the time of inspection.
  • [22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink in bar area testing 0ppm. Operator replaced quaternary solution at the time of inspection, testing 400ppm.
  • [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around the interior top edge of chest freezer, and in double door upright cooler in cook line.
  • [29-49-6] Standing water in bottom of lowboy in cook line.
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