FISH ON
791 HARBOR BLVD, Destin FL 32541
Last inspected Aug 19, 2026 · 13 visits since October 2023
JAN 25
MAY 25
JAN 26
MAY 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F all over 4 hrs. Prob thermometer calibrated with operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Cook line hand wash sink used for storage. Sinks cleared during the inspection.
Manager or person in charge lacking proof of food manager certification.
Line upright reach in freezer bottom interior/shelve has accumulation of food debris.
Unnecessary items/unused equipment on cook line.
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served. Clam tags not dated.
Handwash sink used for purposes other than handwashing. Can of cement stored in sink by 2 compartment sink. Employee removed and discarded can.
No paper towels or mechanical hand drying device provided at handwash sink in ware wash location. Employee stocked paper towels.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 1 certificate available.
Toxic substance/chemical on premise that is not required for the operation of establishment. Can of cement stored in hand wash sink next to 2 compartment sink. Can was removed and discarded.
Cutting board has cut marks and is no longer cleanable at large make bar.
No handwashing sign provided at a hand sink used by food employees near walk in cooler. Provided hand wash print out to establishment.
Soiled dry wiping cloth in use on top of stove next to spices and on top of cutting board wrapped around tongs. Employee removed cloths from food contact surfaces.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- Raw shrimp 68F (1:00-2:25).
Jan 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight. Prob Thermometer calibrated with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight.
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 salad make bar - ambient 50F and above.
Jul 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 9, 2025Call 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 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.
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad cooler - tomatoes 58, feta 61, tuna dip 51, salad mix 68F ( per chef less than 2 hrs. ) Items iced during the inspection to facilitate rapid cooling. Walk in cooler #1 - salad mix 49F moved to second cooler.
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.
Cardboard used to line food-contact surfaces at fry station.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in these units until repaired. #1 walk in cooler ( interior) 47F ambient Salad station make bar - ambient temperature greater than 50F
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Unnecessary items/unused equipment on the premises. Cook line
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unnecessary items/unused equipment stored on cook-line in close proximity to food and food contact surfaces. ( adjacent to ware wash area ) Possible contamination and nesting risk
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F all over 4 hrs. Prob thermometer calibrated with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F - all over 4 hrs., Prob thermometer calibrated with operator. See stop sale
Handwash sink used for purposes other than handwashing. Cook line hand wash sinks used for storage of utensils. Utensils removed during the inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese grits in walk in cooler 72 hrs per chef
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. Make bar #1 ( closest to ware wash area )
Floor soiled/ with accumulation of debris. Cook line - under make bars and storage shelves.
Multiple cook line storage shelves observed with rust that has pitted the surface. Storing food contact items.
Unnecessary items/unused equipment stored on cook-line in close proximity to food and food contact surfaces. ( adjacent to ware wash area ) Possible contamination and nesting risk
Water leaking from drain line at hand wash sink located at cook line triple sink. Drain pipe disconnected and in disrepair.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sinks not accessible for employee use at all times. Front line and ware-wash hand wash sinks blocked. Both sinks cleared during inspection.
Unnecessary items/unused equipment stored on rear cook line adjacent to walk in cooler and ware wash area.
Dec 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 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 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.
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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 Corrected during the inspection 100 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Saute station make bar- fish 55/53/51/59F, crab cakes 59, Beef patties59F - per operator less than 4 hrs. Items iced and moved into walk in cooler during the inspection to facilitate rapid cooling.
Food-contact surface soiled with hard crusty food debris. Make line slicer Slicer cleaned 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.
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. Saute station make bar not maintaining TCS food at or below 41F Ambient temperature at time of the inspection 50F +
Reach-in cooler and freezer interior/shelves and bottoms have accumulation of soil residues. Cook line make bars / 2 door upright at fry station. #8 make bar.
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.