CARIBBEAN REGGAE GRILLE
14071 EMERALD COAST PKWY STE D, Destin FL 32541
Last inspected Apr 20, 2026 · 8 visits since October 2023
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door upright cooler - Chicken 48F less than 4 hrs. Advised operator to ice for rapid cooling.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line 4 door upright reach in cooler - Shredded lettuce 54F Per chef less than 4 hrs.
Handwash sink not accessible for employee use at all times. Line hand-wash sinks blocked by cooking pots and waste bins. Sinks cleared during the inspection
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.
No soap provided at handwash sink. Cook line hand-wash sink. Soap stocked during the inspection.
Exterior door has a gap at the threshold that opens to the outside. Rear door off service seating / office area.
Ice buildup - line upright 4 door reach in cooler.
Wet mop not stored in a manner to allow the mop to dry. Wet mops stored in standing soiled water at mop sink. No active cleaning underway.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door metal upright- Curry Chicken 52F per cook less than 4 hrs. Chicken moved to secondary cold hold unit for rapid cooling.
Exterior door has a gap at the threshold that opens to the outside. Rear dining room door
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door upright cooler - Chicken 48F less than 4 hrs. Advised operator to ice for rapid cooling.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line heavily soiled and not in use.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Stored food not covered. Cut melon stored in upright cooler un covered. Pork roast cooling in deep freezer un covered.
Wet mop not stored in a manner to allow the mop to dry.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 door upright cooler - butter 59, sliced cheese 50F per operator less than 4 hrs. Upright glass-slide door cooler -Raw chicken 51/51/54, goat 55, Ox tail 51, curry goat 51, beans 46F per operator less than 4 hrs. Advised operator to rapidly cool all TCS items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top hot holds - chicken 88/89F, cooked plantains 87F, cooked rice and beans 117F per operator less than 1 hr. Advised operator to reheat all to 165F and then hold at or above 135F
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. Line 4 door upright cooler Ambient temperature above 50F
Ice buildup in reach-in 4 door upright cooler.
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.