AJ'S ON THE BAYOU
200 EGLIN PKWY, Fort Walton Beach FL 32547 · 850-837-6457
Last inspected May 27, 2026 · 9 visits since October 2023
FEB 24
DEC 24
APR 25
JUL 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced beef in lower reach in cooler at 54f. Manager stated ambient cooling for approximately 3.5 hours. Manager placed ice on beef to rapidly cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2021053946 | Nov 16, 2021 | Jan 25, 2022 | $200 |
Inspection history
9 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F. See stop sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board at make bar is soiled and has cut marks and is no longer cleanable.
Equipment in poor repair. Upright glass cooler- milk 49F, half n half 51F, salsa 47F ( overnight), house made roumalade sauce 47F, tarter 47F, cocktail 47F ( 10:30-2:41). Ambient 51F, ambient thermometer 59F. Small glass reach in cooler- house made tarter 47F, cocktail 47F, ranch 47F ( 10:30-2:44), cut melon 51F ( overnight). Ambient- 48F. Chef stated maintenance technician has been called to repair cooler. Do not use until repaired or able to hold food at 41F or below.
Floor tiles missing and/or in disrepair in walk in cooler/ freezer.
Ice buildup in walk-in freezer.
Interior door of refrigerator or freezer in disrepair/has exposed insulation.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Oct 1, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Upon inspection, dish machine tested and observed 10ppm on test strip. Manager setup triple sink for dish washing. Triple sink was tested and 100ppm observed on test strip.
Jul 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Upon inspection, dish machine tested and observed 10ppm on test strip. Manager setup triple sink for dish washing. Triple sink was tested and 100ppm observed on test strip.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced beef in lower reach in cooler at 54f. Manager stated ambient cooling for approximately 3.5 hours. Manager placed ice on beef to rapidly cool.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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: Tested to 0ppm. Kitchen Manager drained the machine, refilled it, and ran it again. The dispensing machine for the sanitizer was not functioning. Kitchen Manager set up the third sink of the three compartment sink for sanitizing the dishes. He also notified the maintenance company.
Food-contact surface soiled with food debris, mold-like substance or slime: 1. Soda gun at interior bar dirty - Kitchen Manager cleaned. 2. Flat surface around the nozzles on the soda dispensing machine at the outdoor wait station dirty - District Manager had employee clean.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin: Ice bin interior at the outside wait station dirty at the top back area. District Manager had an employee clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: Interior of soda gun holster at outside of bar dirty below the soda gun area. District Manager had the bar tender clean.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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: - dish machine testing to 0ppm. 3rd sink set up for sanitizing.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin: - ice bin at weight station by outside bar, front edge of the lid is dirty. - main ice machine in kitchen is dirty around the interior of the chute.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.