MIMMO'S RISTORANTE ITALIANO
979 HWY 98 STE 5, Destin FL 32541 · 850-867-6710
Last inspected Feb 12, 2026 · 7 visits since October 2023
FEB 24
JAN 25
MAY 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 6/1/23 Corrected on site during the inspection - confirmed by D6
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Line upright - vodka sauce 55/51F ( cook- cooling overnight ), Beef sauce 47/48F cook - cooling overnight. See stop sale
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Line cook handled salad greens with bare hands. Manager removed salad greens and addressed issue with employee
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Glass top upright 4 Tuna packs
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. Line upright - vodka sauce 55/51F ( cook- cooling overnight ), Beef sauce 47/48F cook - cooling overnight.
Accumulation of debris and slime observed on ware washing racks.
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. Glass top upright 4 Tuna packs
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee bar tender adding cheese with bare hands no gloves at expo station on top of cooked chicken pesto pasta dish.
Stop Sale issued due to adulteration of food product. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sanitizer test strips at chlorine dish machine and quaternary triple sink. Inspector provided strips to establishment.
No paper towels or mechanical hand drying device provided at handwash sink by dish machine.
No soap provided at handwash sink by dish machine.
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. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F thawing in package in cambro of standing water at triple sink. See stop sale.
Employee eating while preparing food. Employee on cook line wearing gloves while working also chewing food. Employee unable to answer a question from inspector due to having food in mouth and employee had to walk off line.
Stored food not covered. Noodles cooling in kitchen on speed rack not covered. Grits and stuffed pasta stored in upright cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F in standing water in cambro at triple sink.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line uprights - bottom of first cooler - shredded cheese 49/50F ( per cook staff less than 1 hr. ) Front pizza bar - shredded cheese 48/50F less than 30 minutes. Counter top Operator advised to rapidly cool cheese to 41F or below
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink splitter with hose attached
No soap and paper towels or mechanical hand drying device provided at ware wash - Dishwasher handwash sink. Sink restocked during the inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector soiled with mold like substance
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright line reach in coolers House made Red sauce / Marinara cook - cool - made 2/8/24 cooling overnight 68/68/70/71/67F. See stop sale Prob thermometer calibrated with operator. Confirmed with second prob thermometer.
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. Upright line reach in coolers House made Red sauce / Marinara cook - cool - made 2/8/24 cooling overnight 68/68/70/71/67F. Prob thermometer calibrated with operator. Confirmed with second prob thermometer.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/23 Corrected on site during the inspection - confirmed by D6
Clam/mussel tags not marked with last date served. WaterStreet clams and Cape Code Shellfish and Seafood - mussels
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.