HARRY T'S LIGHTHOUSE
46 HARBOR BLVD, Destin FL 32541 · 850.699.0192
Last inspected Aug 26, 2026 · 9 visits since October 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 6/1/25
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2021040408 | Aug 25, 2021 | Oct 6, 2021 | $400 |
| 6--2021021724 | Apr 23, 2021 | Jun 1, 2021 | $200 |
Inspection history
9 visits, newest first
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
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
Operating with an expired Division of Hotels and Restaurants license. 6/1/26 Establishment observers preparing, serving and selling food to customers with an expired license.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- glass upright- shucked oysters 66F shelled oysters 63F ( 11:52-12:07). Ambient 46F. Cold hold- drawers- raw ground beef 43F, mahi 51F, grouper 50F ( 9:00-12:17). Expo- on ice- taco slaw 54F, tuna dip 45F ( 9:00-12:06), salsa 43F. Make bar- diced cooked chicken 50F, pulled eggs 51F ( 9:00-12:18). Chef placed items on ice and in walk in cooler.
Handwash sink used for purposes other than handwashing. Honeycomb shaped mat stored in sink next to 2 compartment sink. Food debris in sink on cook line.
Cutting board has cut marks and is no longer cleanable at main make bar.
Equipment in poor repair. Upright glass cooler ambient 46F.
Stored food not covered. Snow crab legs and shrimp stored in upright freezer not covered. Gumbo cooling in walk in cooler not covered.
Walk-in cooler floors with rust that has pitted the surface and in disrepair at threshold.
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. 3 recorded, 3 high priority.
Show 3 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. Dishwasher (Chlorine 0ppm x3 attempts - Temp Less than 160 F at dish surface)
Operating with an expired Division of Hotels and Restaurants license. 6/1/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood salad 46F per staff less than 1 hr. Iced during the inspection for rapid cooling
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Upon inspection, line upright freezers noted to have raw shrimp over cooked crab, also raw shrimp and chicken over French fries.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - Gumbo cook - cool overnight 50/51/47F ( See stop sale) Cooling handout provided to operator during the inspection. Prob Thermometer calibrated with operator during the inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in #1 - Gumbo cook - cool overnight 50/51/47F Cooling handout provided to operator during the inspection. Prob Thermometer calibrated with operator during the inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
One pan of raw pre-shucked oysters located in the glass door kitchen upright cooler does not have a proper label / Oyster tag information. Operator able to supply corresponding oyster tag.
Oyster tags not marked with last date served.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Line low boys - ROP fish 42/42F Packaged fish opened during the inspection
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.