EDGE SEAFOOD RESTAURANT
302 HARBOR BLVD STE C, Destin FL 32541 · 850.659.3549
Last inspected Jul 9, 2026 · 16 visits since July 2023
MAR 25
MAY 25
FEB 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches observed. Six or greater live roaches observed. Six or greater live roaches observed moving from cook line lowboy cold drawer when opened for inspection. Exact count difficult due to mobility of live roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2026011868 | Feb 3, 2026 | Mar 23, 2026 | $400 |
Inspection history
16 visits, newest first
Jul 9, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found. Observed five live flying insects on garbage can at prep area, one dead fly on prep table, six flying in dry storage area.
Jul 8, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Live, small flying insects found. Observed five live flying insects on garbage can at prep area, one dead fly on prep table, six flying in dry storage area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored on shelf above raw mahi in walkin cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table tomatoes 46F 12:00pm 42F 1:40pm sliced cheese 53F 12:00pm 43F 1:40pm, cooked rice 46F 12:00pm 43F 1:40pm Low boy cooked rice 48F
Clam/mussel/oyster tags not marked with last date served. Observed tags of four bushels of oysters in shell dated 07/08/26 that were in prep state/not yet served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed individual use cocktail utensils stored in soiled container at expo station. Observed daiquiri machine nozzle with accumulation of black debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit available for testing sanitizer buckets.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Observed four bushels of oysters in prep sink commingled during prep.
Carbon dioxide/helium tanks not adequately secured- throughout establishment.
Clean linens stored on floor. Observed two bags of clean wiping clothes stored on floor in nook beside far make table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink stored on prep table in kitchen and employee drink stored beside ice in upstairs bar.
Equipment and utensils not properly air-dried - wet nesting. Observed plates and half pans wet stacked on clean drying rack.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed milk and vegetables stored on floor outside walkin cooler during receiving and three containers of vegetable oil stored on floor in dry storage area.
Grease on the ground and/or pad around grease receptacle. Observed heavy buildup of grease on ground at grease receptacle.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored atop drink dispenser at drink station near kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers in walkin cooler with accumulation of dust.
Silverware/plate dried with a towel/cloth. Observed dish washer drying plates with wiping cloth.
Standing water in bottom of upright reach-in-freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind expo station with buildup of food debris and wall at kitchen entrance/beside mechanical dish machine with accumulation of black mold-like substance.
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 4, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 3, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches observed. Six or greater live roaches observed. Six or greater live roaches observed moving from cook line lowboy cold drawer when opened for inspection. Exact count difficult due to mobility of live roaches.
Dead roaches on premises. Seven dead roaches observed in following locations - Four dead roaches observed on floor of kitchen make line behind and under make line coolers. Three dead roaches observed on expo floor behind storage table.
Nonfood-contact surface soiled. Exterior of cook line lowboy cold hold drawers and gaskets soiled by direct contact with live roaches. Operator advised to clean and sanitize surfaces. Food in drawers commercially sealed at time of the inspection.
Time/temperature control for safety food thawed in an improper manner. Semi frozen Mahi and calamari thawing in prep sink in standing water. Operator advised to complete thawing process under cold running water.
Water leaking from drain pipe of ware wash hand wash sink.
May 1, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher relocated to cook line and did not wash hands prior to putting on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - sliced cheese (48/gouda 47/ cheddar 49 F ) less than 4 hrs.
Handwash sink used for purposes other than handwashing. Kitchen and upstairs bar hand wash sinks used for storage of equipment and utensils.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Oyster tags with required information in incorrect location. Incorrect Shellfish Shippers certification number observed. Not located in Original Dealer's Cert. No. ( If Different) location on oyster tag. Approved source confirmed/ stop sale not required. Superior Oyster Co. LA - 2585-SS Different than Shellfish Shippers list for 3/25
Trays of raw pre-shucked oysters do not have a proper label. Walk in cooler / speed rack Chef able to locate corresponding tags - stop sale not required
Objectionable odors adjacent to expo line floor drain.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Expo line sanitation bucket stored in close proximity to pita chips.
Standing water in floor drain/floor drain draining very slowly. Ware wash and prep area floor drains
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Sliced cheese 44, cooked pasta 48, steak 48, shucked oysters 50, bagel shell stock 44 ( surface ), raw chicken 45F Per KM less than 4 hrs. Walk in cooler condenser iced over. Repairs underway at time of the inspection. KM opened adjoining walk in freezer to facilitate cold holding. Make bar - Cooked rice 47/48F less than 1 hr. ( loaded above chill line ) rice removed and placed below chill line of containers.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags
No soap provided at handwash sink. Cook line hand wash sink Restocked during the inspection
Oyster tags not marked with last date served.
Trays of raw pre-shucked oysters do not have a proper label. Pre shucked oysters on speed rack in walk in cooler. Kitchen Manager able to provide corresponding Oyster Tags.
Ice buildup in walk-in cooler. Condenser iced over Repairs underway at time of the inspection.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Dec 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. 0 ppm chlorine Multiple attempts
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Jul 10, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Jul 10, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
Show 9 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. Chlorine 0 ppm x multiple attempts. Corrected during inspection to 100 ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects observed in ware washing/ prep area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rear upright reach in freezer, repackaged fish over corn and shake mix
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left line for rear preparation area and did not change gloves. Cooked left line for walk in cooler and did not change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: cheese 54/52f, leaf lettuce 57f Less than 4 hours. Inspection during busy lunch service
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
Manager or person in charge lacking proof of food manager certification.
Dead roaches on premises. 1 dead rich observed under fish machine drying rack, removed during inspection.
Floor area(s) covered with standing water. Ware wash area
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.