BLUE IGUANA TACO BAR AND CANTINA
36178 EMERALD COAST PARKWAY, Destin FL 32541
Last inspected Aug 18, 2026 · 9 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
JUL 24
FEB 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in wait station near kitchen entry has no running water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 18, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Shredded Lettuce on make bar exposed to contamination by direct contact with squeeze bottle stored in the lettuce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - tubed salsa 50F less than 4 hrs. Ice bath melted ( advised operator to re- ice for rapid cooling). Make bar - Cooked wings 54/53F less than 1 hr. Advised operator to ice for rapid cooling. cheese 49/49F less than 4 hrs., // #1 walk in cooler ambient 42F, salad mix 50/50/49F less than 4 hrs. Temperature control logs provided to operator to assist in monitoring cold hold of TCS foods.
In-use knife/knives stored in cracks between pieces of equipment. Cook line make bar
Nonfood-contact surface soiled with grease and food debris. Rear fajitas station grill stand and table.
Standing water in floor drain/floor drain draining very slowly. Floor drain at back line fajita station and floor drain at walk in coolers.
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Observed pesticide stored on shelf behind drink dispenser. Operator removed pesticide during inspection.
Floor not cleaned when the least amount of food is exposed. Observed grease on floor under equipment in kitchen.
Food stored on floor. Observed one pot of cooked beans stored on floor in kitchen and multiple boxes of food stored on floor in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
Standing water in floor drain/floor drain draining very slowly - floor drain between walk-in coolers.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Crab stored in non food grade bag in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat salsa that is not covered in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- ambient 50F- shredded cheese 59F, shredded lettuce 57F, diced tomato 50F, sour cream 49F, guacamole 52F, pico 50F (11:00-3:15).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- ambient 50F- shredded cheese 59F, shredded lettuce 57F, diced tomato 50F, sour cream 49F, guacamole 52F, pico 50F (11:00-3:15). See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink in wait station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drank out of water bottle and placed it on food prep table near wait station.
Employee drinking in a food preparation or other restricted area near wait station at prep table.
Equipment in poor repair. Make bar- ambient 50F- shredded cheese 59F, shredded lettuce 57F, diced tomato 50F, sour cream 49F, guacamole 52F, pico 50F (11:00-3:15). See stop sale.
Exterior door has a gap at the threshold that opens to the outside.
No conspicuously located ambient air temperature thermometer in some holding units.
No handwashing sign provided at a hand sink used by food employees in wait station.
Ripped/worn tin foil used as shelf cover.
Stored food not covered. Salsa stored in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Thawing raw bulk ground beef 27F on prep table with out running water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass upright cooler- ambient 46F- salsa 45F (10:00-3:00). House habanero sauce 45F,house jalapeño sauce 45F, house ranch sauce 45F ( all held over 48 hours). Make bar- beef empanada 65F, sliced cheese 55F ( held overnight).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass upright cooler- ambient 46F- salsa 45F (10:00-3:00). House habanero sauce 45F,house jalapeño sauce 45F, house ranch sauce 45F ( all held over 48 hours). Make bar- beef empanada 65F, sliced cheese 55F ( held overnight). See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- rice 125F (12:00-3:00)- re heat 188F.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment partially cooks chicken, cools down and holds in drawer on cook line and re cooks when ordered with out an approved written plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area heavily soiled.
Handwash sink not accessible for employee use at all times in wait station. Sink blocked with trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Floors not maintained smooth and durable. Walk in cooler floor raised up.
Food contact dish shelves have accumulation of soil residues under pots.
No conspicuously located ambient air temperature thermometer in multiple holding units.
Plumbing system in disrepair in wait station. Handwashing sink faucet taped up.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor near entry has unsealed concrete.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate12 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cook ware and utensils have build up of food debris and grease.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived at end of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in wait station near kitchen entry has no running water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cardboard used to line food-contact shelves in walk in cooler and dry storage.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean utensils or equipment stored on heavily soiled shelves in warehouse washing area.
Cutting board has cut marks and is no longer cleanable.
Floor not cleaned when the least amount of food is exposed in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sign posted on walk in cooler door molded. Light shields in kitchen are heavily soiled.
Outer openings not protected with self-closing doors. Side kitchen door left open.
Plumbing system in disrepair. Hand wash sink in wait station near kitchen entry faucet is taped off, not working.
Stored food not covered. Ice cream stored in upright freezer at kitchen entry uncovered. Raw beef and cooked chicken breast stored in walk in cooler uncovered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler or walk in freezer. Lights not working.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, ceiling inside ice machine.
Ice buildup in reach-in freezer at kitchen entrance, ice cream freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, rice and beans.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear exit door left ajar.
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.