JIMMY BUFFETT'S MARGARITAVILLE CAFE 2ND FLOOR
76 HARBOR BLVD, Destin FL 32541 · 850.460.7700
Last inspected Apr 30, 2026 · 7 visits since October 2023
5 inspections within 14 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. Front line hot Box - hot hold spinach dip 120F less than 1 hr. Manager to reheated to 165 and hot hold at or above 135F
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Nothing was found. The inspector recorded no violations at all.
Show 1 finding ▾
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Ambient 49F, pasta 47, cheese 47, rice 48, salmon 49, shredded cheese 46, cooked fish 47, tuna dip 51F. Per temperature logs and staff approximately 2 hrs. Accompanying walk in freezer door opened to facilitate rapid cooling. Air handler / fan box observed iced over ( second ambient 44/45F at 30 min ) Line make bars - grill - mango salsa 44/45, corn 49, shredded lettuce 51/47, tomatoes 47F per staff approximately 1 hr. Items iced for rapid cooling.
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. Walk in cooler ambient 49F Fan box / air handler iced over
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 130215 / 130233 4/11/23
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cutting board has cut marks / stained and is no longer cleanable. Saute station make line
Met inspection standards. 2 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. Front line hot Box - hot hold spinach dip 120F less than 1 hr. Manager to reheated to 165 and hot hold at or above 135F
Cutting board has cut marks and is no longer cleanable. Make line cutting board
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Make line at saute station
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.