HENDERSON BEACH RESORT
200 HENDERSON RESORT WAY, Destin FL 32541 · 8775696799
Last inspected Feb 23, 2026 · 6 visits since August 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet- hot hold- sausage links 123F (9:00-10:00) employee reheated sausage to 169F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Handwash sink not accessible for employee use at all times on cook line. Sink blocked with bread rack. Chef removed rack from sink location.
Cutting board in salad room at make bar has cut marks and is no longer cleanable.
Soiled dry wiping cloth in use on cutting board on cook line. Chef removed cloth and sent to laundry.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cloth used as a food-contact surface under knives in salad prep kitchen. Chef removed cloth from knives.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cloth used as a food-contact surface under bin of crackers and utensils in salad room. Chef removed cloths from food contact surfaces.
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
Show 12 findings ▾
Handwash sink not accessible for employee use at all times. Sink blocked with food tray in banquet kitchen. Employee removed food tray from sink.
Handwash sink used for purposes other than handwashing. Scrubber stored In Sink in salad prep area. Employee removed scrubber pad from sink.
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/.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink in salad prep area.
Bowl or other container with no handle used to dispense food. Bowl stored in bin of chicken breading flour. Employee removed and discarded bowl.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and in banquet kitchen have deep grooves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on food contact surface next to tea urn in wait station. Employee discarded water bottle from food contact surface.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on front cook line. Employee removed tongs from oven.
Soiled dry wiping cloth in use on front cook line and pastry kitchen on cutting board and prep table. Employees were asked to remove soiled cloths from food contact surfaces.
Stored food not covered. Rice balls stored in walk in freezer not covered. Employee placed a lid over rice balls in freezer.
Working containers of food removed from original container not identified by common name. Chicken breading flour stored in bin not labeled. Employee labeled chicken breading bin.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet- hot hold- sausage links 123F (9:00-10:00) employee reheated sausage to 169F.
Cloth used as a food-contact surface under utensils and pans. Employee removed cloths from food contact surfaces.
Cutting board has cut marks and is no longer cleanable. Manage states cutting board is on order.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cloth used as a food-contact surface under equipment and at ketchup pumps. Manager removed cloths from food contact surfaces.
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.