RESTAURANT PARADIS
82 S BARRETT SQUARE UNIT 1A & 1B, Rosemary Beach FL 32461 · 850.534.0400
Last inspected Jul 14, 2026 · 7 visits since December 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded.
Show 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 5-12-26 not dated by 5-14-26. Bartender date marked product at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kimberly Cathcart and Jacob Belitz expired 1-26-26, no other current manager certificate provided.
Ceiling/ceiling tiles/vents soiled with accumulated dust above swing station.
Hole in or other damage to door frame near dish pit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in upright 3 door cooler.
Standing water in bottom of swing station reach-in-cooler.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing on cook line and above hand wash sink near kitchen entry.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and on cook line.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin door/lid and bottom of chute.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board at make bar. Employee removed phone from food contact surface.
Soiled dry wiping cloth in use in cutting board at make bar next to cell phone and food preparation.
Thawed portions time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Elk chops 71F ( 5:00-6:00). Employee placed elk chops in reach in cooler.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on interior at top front of ice chute cover.
Bottom of Reach-in freezer has accumulation of ( blood like ) soil residues.
Cloth used as a food-contact surface under sauce bottles, dough mixer foot on prep table and between cutting board and knife at make bar.
Multiple Cutting boards have cut marks and are no longer cleanable.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Cloth used as a food-contact surface under glass mugs stored in upright freezer.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Cooling- Demi vegetable stock 102F (4:45-5:45). Chef placed stock in reach in cooler on shelf.
In-use wet wiping cloth/towel used under cutting board near ice cream maker.
No handwashing sign provided at a hand sink used by food employees in wait station.
Soiled dry wiping cloth in use and stored at wood food contact surface in kitchen.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- roasted potatoes 68F (3:15-4:15) at room temperature.
Handwash sink used for purposes other than handwashing. Bar mat hanging over sink in wait station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- butter 70F (3:00-4:00). Provided establish with written form to hold food on time at room temperature.
Ceiling tile missing. Multiple ceiling tiles missing through out kitchen and prep areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance thru out kitchen and prep areas.
Soiled dry wiping cloth in use and stored on fryer shelf.
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.