104 HARBOR BLVD, Destin, FL 32541
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Partial
Call Back - Complied
Complaint Partial
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left make bar - diced tomatoes 55, shredded cheese 57, shredded lettuce 57, milk 45F Per staff less than 4 hrs. Advised staff to Ice and / or move to secondary cold hold unit for rapid cooling. Warning
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm / less than 50 ppm - multiple attempts Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - sliced cheese 49/55F less than 4 hrs Cheese loaded above chill lines . Cheese relocated to facilitate cooling. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
Basic - Ice buildup in walk-in freezer. Heavy buildup behind the condenser / fan unit.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left line observed exiting kitchen, upon return cook did not wash hands prior to putting on gloves.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink splitter with hose attached
Flammables stored near kitchen possible source of ignition. For reporting purposes only. Gas can ( containing gas ) and gas powered pressure washer stored in close proximity to kitchen / cook fry line .
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line Sliced cheese 55F less than 4 hrs. Stacked well above chill line on make bar. Removed and placed in secondary cooler. Corrective Action Taken
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ware wash kitchen hand wash sink Hot water 89F with low water pressure after prolonged running.
Basic - Food stored on walk in freezer floor. Boxed chicken wings.
Routine - Food
Call Back - Admin. complaint recommended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upright kitchen hot box - wings hot hold 62/70/71F less than 1 hr. Operator advised to rapidly reheat wings to 165F or rapidly cool wings to 41F Repeat Violation Warning - From follow-up inspection 2022-08-24: Upright cook line hot box Wings hot hold 113/94/133/134F Less than 1 hr. Instructed operator to either rapidly cool wings to 41F or reheat wings to 165F than hot hold at minimum temperature of 135F Time Extended - From follow-up inspection 2022-08-29: At time of the callback inspection Cooked wings held in cook line upright hot box 119/111/113F Per kitchen staff hot held less than 4 hrs. Kitchen staff states wings placed from fryer into hot box at approximately 10:30 this morning. Callback inspection conducted at 12:35 Advised operator to to reheat wings to 165F then hot hold at or above 135F and / or rapidly cool wings to 41F and cold hold at or below 41F Admin Complaint
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upright kitchen hot box - wings hot hold 62/70/71F less than 1 hr. Operator advised to rapidly reheat wings to 165F or rapidly cool wings to 41F Repeat Violation Warning - From follow-up inspection 2022-08-24: Upright cook line hot box Wings hot hold 113/94/133/134F Less than 1 hr. Instructed operator to either rapidly cool wings to 41F or reheat wings to 165F than hot hold at minimum temperature of 135F Time Extended
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Portioned raw beef patties 47/47/46/47/46/47F , raw chicken 47/47/47/47/46F overnight in closed plastic containers. Foul order detected with beef patties. Beef patties 50F cook line low boy ( from walk in ) Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Ground beef 44F less than 4 hrs. Portioned raw beef patties 47/47/46/47/46/47F , raw chicken 47/47/47/47/46F see stop sale Cook-line low boy - Beef Patties 50F (from walk in - see stop sale ) Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Upright kitchen hot box - wings hot hold 62/70/71F less than 1 hr. Operator advised to rapidly reheat wings to 165F or rapidly cool wings to 41F Repeat Violation Warning
Intermediate - Handwash sink not accessible for employee use at all times. Ware-wash hand wash sink blocked by cart and waste can . Also used as dump sink .
Basic - 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. Walk in cooler Condenser iced over Ambient 43/44F at time of the inspection. Operator opened connecting walk in freezer door to facilitate cooling. Repairs called in during the inspection. Corrective Action Taken
Basic - Ice buildup in walk-in cooler . Condenser iced over
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings in hot box on cook line 114°F less than 1 hr. Operator to re cook wings to 165°F and hot hold at or above 135°F
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Basic - Ice buildup walk-in freezer. At door
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine Container of chlorine empty Triple sink set up as sanitizer station 100 ppm chlorine Corrective Action Taken
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Basic - Single-service articles not stored inverted or protected from contamination. Paper food boats at wait station Inverted during the inspection Corrected On-Site