210 HARBOR BLVD #D, 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.
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 - Multiple AttemptsWarning Warning
Routine - Food
Administrative complaint recommended
Intermediate - Identity of food or food product misrepresented. Menu identifies Gulf Shrimp as follows - Seafood Platters and Buckets Gulf Shrimp (1 LB ) Water Front Buckets Solo 1 LB Gulf Shrimp First Mate 1 LB Gulf Shrimp Family Feast 2 LB Gulf Shrimp Deluxe 1 LB Gulf Shrimp The Trio 1 LB Gulf Shrimp Nothing But Tails 1 LB Gulf Shrimp Harbor Party 2 LB Gulf Shrimp Lunch Specials Blackened Snapper - Blackened Gulf Shrimp No Domestic Gulf shrimp at establishment at time of the inspection. Kitchen staff identified Chef's Net Raw IQF EZ Peel Shrimp Direct Source Seafood LLC Bellevue , WA.98005 Farm Raised product of India as used for Gulf Shrimp. / other shrimp observed at time of the inspection - Red Shrimp Wild Caught Shrimp product of Argentina Eastern Fish Company LLC. / Asian Gems Farm Raised Popcorn Shrimp product of Ecuador / Bounty Bay Seafood LLC Aquaculture Harvested product of Ecuador . No invoice available to confirm Gulf Shrimp. Admin Complaint
Basic - Ceiling tile missing. Above ware wash - dishwasher area . Repeat Violation
Basic - Water leaking from triple sink drain pipe . Water contained in bucket at time of the inspection.
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling tiles missing and in disrepair. Down stairs prep area Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Heat sanitizing dishwasher less than 180F at manifold and less than 160F at dish surface x 3 attempts. Warning
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Lower level walk in freezer Repackaged raw chicken over raw seafood. Raw chicken relocated during the inspection Corrected On-Site
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Lower food preparation and storage area. Above upstairs dish machine.
Complaint Full
Inspection Completed - No Further Action
High Priority - Stop Sale issued due to adulteration of food product. Ice buildup on floor of walk in freezer. One whole package of processed ham has ice buildup. Item was thrown away by managers.
High Priority - Stop Sale issued due to food originating from an unapproved source. Raw shucked oysters on speed rack in walk in cooler do not have proper label. Employee stated label was thrown away.
Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags from last 90 days marked with last date served.
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Raw shucked oysters on speed rack in walk in cooler do not have proper label. Employee stated label was thrown away.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles throughout downstairs prep area not smooth/non-porous. Tiles missing at bottom of downstairs kitchen stairwell. Repeat Violation
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at left side of kitchen door leading to outside. Repeat Violation
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer. One whole package of processed ham has ice buildup. Item was thrown away by managers.
Routine - Food
Inspection Completed - No Further Action
Basic - Ceiling tiles missing. Ware-wash area and bottle hallway at door. Repeat Violation
Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom hallway door
Basic - Floor area(s) covered with standing water. Floor at cook line ice machine- in close proximity to electrical Box / feeds. Standing water removed during the inspection. Discussion conducted with manager's reference potential shock hazard.
Basic - Ice buildup in bottom walk-in freezer. Heavy ice buildup observed.
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manifold temperature less than 180F , dish surface less than 160F / Chlorine 0 ppm Warning - From follow-up inspection 2023-12-07: Upon callback O ppm chlorine Max temperature per gage 140F Heat strip indicator showing less than 160 at dish surface. Operator advised to set up a sanitizer station at triple sink . D6DM notified Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boys - grit cakes 44/45, crab cakes 46/50F less than 4 hrs. Items iced to facilitate rapid cooling during the inspection. Corrective Action Taken
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manifold temperature less than 180F , dish surface less than 160F / Chlorine 0 ppm Warning
Intermediate - Oyster tags not marked with last date served and not maintained in chronological order.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna dip in walk in cooler Confirmed less than 7 days Advised operator to place accurate dat markings
Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Expo and cook line Oyster tags on hand - stop sale no required
Basic - Ceiling tiles missing above ware wash area and downstairs hall . Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Carbon dioxide tank not adequately secured. Down stairs preparation area
Basic - Ceiling tile missing. Above dishwasher Repeat Violation
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Bottom preparation area .
Basic - Equipment in poor repair. Walk in cooler #1 ( Produce ) Condenser attachment in disrepair
Basic - In-use knife/knives stored in cracks between pieces of equipment. Make line Removed during the inspection Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees. Front bar hand wash sink Sign posted during the inspection. Corrected On-Site Repeat Violation
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Right side low boys - Grits 61, crab cakes 50, 46F Right side line lowboys Overnight Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line- Calamari 44, Cobia 44F less than 4 hrs iced during the inspection for rapid cooling. Right side low boys - Grits 61, crab cakes 50, 46F Overnight- see stop sale Kitchen fry station- egg wash 48F less than 4 hrs. Iced during the inspection for rapid cooling. Corrective Action Taken Repeat Violation Warning
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat sanitizer less than 180F at manifold and 160F at wish surface. 147/155 dish surface, 160 manifold Chlorine sanitizer station set up 100+ ppm chlorine Repeat Violation
Basic - Ceiling tile missing. Downstairs prep / cooler area. Repeat Violation
Routine - Food
Call Back - Complied
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. Front expo line Hot hold rice 110F less than 2 hrs Discarded by Chef during the inspection ( no stop sale issued) Warning - From follow-up inspection 2022-04-28: At time of the callback inspection Expo line Hot hold rice 121F less than 1 hr. Rice discarded by Chef and water levels filled in hot hold unit Time Extended Corrective Action Taken
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line- salad mix 46, tuna dip 45, blue cheese 50, shucked oysters 45/45/47F ( Per Chef less than 4 hrs) Food iced for rapid cooling during the inspection) Cook line low boys - shrimp 45/46/48/45F , Cobia 47F Less than 4 hrs. Iced for rapid cooling. Cook line - Fry station make bar - Shrimp 52, Mahi 47, chicken 53/51 , shredded cheese 50, salad mix 55, crab claws 55F - Less than 4 hrs. Iced for rapid cooling during the inspection. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front expo line Hot hold rice 110F less than 2 hrs Discarded by Chef during the inspection ( no stop sale issued) Warning
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Manifold temperature less than 180F (150+ F) Dish surface 135F per Thermometer Sanitizer station set up at triple sink 100 ppm chlorine Corrective Action Taken
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster specific consumer advisory provided and posted during the inspection. Corrected On-Site Repeat Violation
Basic - Ceiling tile missing. Above dishwasher Repeat Violation
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. Fry station cook line make bar and left side cook line low boys . Both cold hold units not maintaining TCS foods at or below 41F Additional cold hold units available
Basic - Food stored on floor. Boxed duck, shrimp and Bisque stored on walk in freezer floor
Basic - No handwashing sign provided at a hand sink used by food employees. Ware wash hand wash sink
Basic - Standing water in bottom of reach-in-cooler. Cook line fry station make bar .
Routine - Food
Inspection Completed - No Further Action
High Priority - Roach activity present as evidenced by live roaches found. One live roach observed on floor of kitchen- cook line. Roach killed and removed during the inspection. Supervisor Wiggins notified Corrective Action Taken
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. Chef able to identify oyster tag. Discussion conducted with manager and chef reference requirements for pre shucked oysters removed from original batch. Stop sale not required
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster Specific Consumer Advisory provided to operator and posted during the inspection Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bottom preparation area ice machine
Basic - Ceiling tile missing. Bottom preparation area in front of walk in coolers
Basic - Cove molding at floor/wall juncture broken/missing. Multiple areas of kitchen
Basic - Drain cover(s) missing. End of the cook line Adjacent to boil pots
Basic - Floor in disrepair. Kitchen and cook line
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Basic - Old labels stuck to food containers after cleaning. Multiple containers on dry racks