How many inspections has Ocean Oriental Market in Panama City had?

Ocean Oriental Market in Panama City has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Ocean Oriental Market in Panama City find?

Ocean Oriental Market in Panama City was most recently inspected by FDACS on December 17, 2025 (Met Sanitation Inspection Requirements).

Has Ocean Oriental Market in Panama City had any stop-sale or stop-use orders?

Yes, Ocean Oriental Market in Panama City has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Ocean Oriental Market in Panama City

Name: Ocean Oriental Market in Panama City Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

571 Harrison Ave, Panama City, FL 32401

Walton County · Grocery Store < 15,000 sq ft · FDACS
Owner: Ocean Oriental Market LLC
FDACS Estab #: 395344

Overview

Ocean Oriental Market in Panama City, FL has 2 FDACS food safety inspections on record with 10 violations and 1 stop-sale or stop-use enforcement action.

2FDACS Insp.

10Violations

1Stop-Sale Orders

Last inspected FDACS: December 17, 2025

Ocean Oriental Market in Panama City: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Dec 17, 2025 — Met Sanitation Inspection Requirements· 10 violations· 1 stop-sale order· Met Requirements

Inspector: 395344

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Reach in cooler: Raw shell eggs and raw pork stored on top shelf of reach in cooler over washed celery. COS: Manager moved all raw products to the bottom shelf. x Print Date: 12/17/2025 Page 1 of 3 22 Pf Citation Description: Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public health control for holding or displaying time/temperature control for safety food; or written procedures do not specify methods of compliance. 3-501.19(A) Pf Observation: Establishment: Written procedures are not available with process or methods used for holding food on time as a public health control for boba bubble tea.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment: Manager unable to provide written procedures for the clean up of vomit and diarrhea events.

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Kitchen: Employee washed hands in three compartment sink instead of hand wash sink. COS: Manager had employee use hand wash sink.

2-301.12 Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 PP

Kitchen: Employee rinsed hands and did not use soap or proper drying device. COS: Manager asked employee to use soap for at least 20 seconds and use paper towel to turn off faucet. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Employee did not wash hands when moving between raw foods and handling clean equipment. COS: Manager had employee wash hands in between touching raw items and clean utensils. x

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Kitchen: Employee thawing raw chicken in a bowl of water in sink. COS: Manager turned on water over chicken.

3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)

Boba tea room: Utensils used for boba tea stored in cup of standing water at room temperature. COS: Manager poured out water.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail: Reach in freezer in retail area holding fish has a gap in the seal causing build up of ice inside.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Kitchen: Cutting board being used for prep is heavily scored and is not able to be effectively cleaned and sanitized. COS: Manager threw away cutting board. See stop use and release order.

5-402.11 Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf

Boba tea room: Three compartment sink does not have an air gap between sewage system and drain.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

Jan 10, 2024 — Focused Inspection· Focused Inspection

Inspector: DAVID CANO, ENVIRONMENTAL SPECIALIST II

Comments: Conducted an Emergency Assessment in response to January 9th Severe Weather Event

No violations or enforcement actions recorded for this inspection.

Ocean Oriental Market in Panama City: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Ocean Oriental Market in Panama City
Date	Order Type	Product	Brand/Lot	Reason
Dec 17, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces clea…

Ocean Oriental Market in Panama City: Frequently Asked Questions

When was Ocean Oriental Market in Panama City last inspected?: Ocean Oriental Market in Panama City was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 17, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Ocean Oriental Market in Panama City had?: Ocean Oriental Market in Panama City has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Ocean Oriental Market in Panama City find?: Ocean Oriental Market in Panama City was most recently inspected by FDACS on December 17, 2025 (Met Sanitation Inspection Requirements).
Has Ocean Oriental Market in Panama City had any stop-sale or stop-use orders?: Yes, Ocean Oriental Market in Panama City has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Ocean Oriental Market in Panama City?: The most frequently cited FDACS violations at Ocean Oriental Market in Panama City are: 2-301.15: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf; 2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap, rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand drying device. 2-301.12 P; 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P.