POMPANO JOE'S - DESTIN
2237 SCENIC GULF HWY, Destin FL 32550 · 850.837.1637
Last inspected Apr 21, 2026 · 11 visits since November 2023
OCT 24
JAN 25
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3-4 small flying insects observed in ware-wash / storage area of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2015024488 | Apr 23, 2015 | Jun 24, 2015 | $800 |
Inspection history
11 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink in hall near ice machine and walk in cooler/freezer. Manager stocked paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin metal chute. Walls are clean.
Cutting board at microwave has cut marks and is no longer cleanable. Chef in process of placing all cutting boards. Cutting boards at make bars have been replaced.
Floors not maintained smooth and durable in hallway leading to walk in cooler/Freezer.
Show the remaining 2 findings ▾
Food stored on floor. Case of shrimp stored on floor in walk in freezer. Chef placed shrimp on bread rack.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed Walk in cooler floors with unsealed concrete.
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- reach in cooler- strawberry butter 49F (12-15-25), packaged butter packets 48F, packaged sour cream 45F, shredded cheese 51F, heavy cream 49F ( all held over night ). house made ruemalode sauce 48F (10:30-2:30).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- reach in cooler- strawberry butter 49F (12-15-25), packaged butter packets 48F, packaged sour cream 45F, shredded cheese 51F, heavy cream 49F ( all held over night ). house made ruemalode sauce 48F (10:30-2:30). Cold hold- drawer- Raw Ground beef patty 51F, sliced cheese 48F, raw chicken 51F. Cold hold- breader station- ambient 56F, milk bath 53F (12:00-2:52), on ice- raw shrimp 42F, mahi, snapper, grouper mixed pieces 41F. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for 3 compartment sink and sanitizer buckets. Inspector provided strips to establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Strawberry butter 49F ( made on 12-15-25 no label or date marked with last. See stop sale.
Cloth used as a food-contact surface. Cloth used over lettuce in reach in cooler drawer. Employee removed cloth from food.
Equipment in poor repair. Reach in cooler exterior thermometer read 42F, actual ambient temp 56F. Other units exterior thermometers have no reading. Food items above 41F in multiple units with bags of ice over them.
Floors not maintained smooth and durable in walk in freezer and in hall to walk in coolers.
Food stored on floor. 2 cases of mahi stored on floor near door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle stored in white rice. Employee removed scoop from rice.
Multiple Cutting boards have cut marks and are no longer cleanable. Chef stated cutting boards are on order.
No conspicuously located ambient air temperature thermometer in multiple cold holding units.
No handwashing sign provided at a hand sink used by food employees near 3 compartment sink. Provided handout to establishment.
Jun 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not marked with last date served. 12 tags missing date last served and hanging by walk in cooler door. Last tag marked was 11/14/25.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing over dish machine.
Cloth used as a food-contact surface under breaker seasoning bin and on cutting boards at make bars. Employee removed cloths from food contact surfaces. Cloth stored over lettuce in cold hold drawer.
Food stored on floor. 2 cases of mahi stored on floor in walk in freezer. Chef removed mahi from floor and placed on shelf.
Multiple Cutting board have cut marks and are no longer cleanable at multiple make bars in kitchen.
Soiled dry wiping cloth in use and stored on cutting boards at make bars. Employee removed cloths and placed them in sanitizer solution.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Oct 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Delivery hall employee hand wash sink disconnected at time of the inspection.
Oct 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3-4 small flying insects observed in ware-wash / storage area of kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line pantry make bar - Caso Fresco Cheese 47, shredded lettuce 48, sour cream 45F less than 4 hrs. Grill station crawfish 56F less than 4 hr.
Handwash sink not accessible for employee use at all times. Delivery hall employee hand wash sink disconnected at time of the inspection.
Wiping cloth sanitizing solution stored on the floor. Rear preparation area. Manager moved sanitizer bucket from floor during the inspection.
Feb 27, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in women's bathroom.
Feb 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Chef used bare hand to open cold drawer with handle at grill to place a raw beef patty on grill. He then washed hands and placed on gloves. Previously had gloves on touching raw product and opening drawers from handles. Inspector had discussion with chef on proper hand wash washing and glove procedures. All handles were sanitized. ( raw beef did have wrappers in between patties).
Handwash sink not accessible for employee use at all times in hallway leading to walk in cooler/freezer. Sink blocked with service cart. Manager removed cart from in front of sink.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Cloth used as a food-contact surface. Multiple cloths stored under food pans, fry steam well and cutting boards. Manager removed cloths and sent to laundry.
Floor area(s) covered with standing water in hallway leading to walk in cooler/ freezer. Walk in cooler floor has standing water in side.
Multiple Cutting boards have cut marks and are no longer cleanable.
No handwashing sign provided at a hand sink used by food employees in hall leading to walk in cooler/freezer. Provided establishment with hand wash sign, manager placed sign above sink.
Soiled dry wiping cloth in use on cook line at grill. Multiple dry soiled cloths stored about kitchen and cook line. Chef removed cloths and placed in a bucket.
Stored food not covered. Raw shrimp stored in walk in cooler on speed rack not covered. Chef placed a lid on over the shrimp.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- mahi 66F (12:00-12:35). Employee placed mahi under ice and placed in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler has unsealed concrete floors.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- expo- rice 138F (11:30-12:00). Chef reheated rice to 179F.
Cloth used as a food-contact surface under knife at expo, tortillas and dishes. Chef removed cloths from food contact surfaces.
Equipment in poor repair. Reach in cooler door is in disrepair on the interior( where prepped coconut shrimp is stored on line). Rust on metal plate at 2 compartment prep sink. Rust on electrical panels.
Exterior door has a gap at the threshold that opens to the outside near walk in cooler.
Floor area(s) covered with standing water in hall to walk in cooler/freezer and in walk in cooler.
Food stored on floor. Mahi stored on floor in walk in freezer near door.
Multiple Cutting boards have cut marks and are no longer cleanable.
Stored food not covered. Snow crab legs stored in walk in Freezer not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floors and hallway to walk in cooler floors have unsealed concrete and holding water.
Walk-in cooler/freezer doors with rust that has pitted the surface.
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.