WHALES TAIL BEACH GRILL
1373 E HWY 98, Destin FL 32550 · (850)650-4377
Last inspected Mar 16, 2026 · 9 visits since July 2023
MAY 24
SEP 24
APR 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing- calamari 47F, raw chicken 57Fm raw beef 57F, raw shrimp 60F. Cold hold- make bar- raw shrimp 58F, pico 51Fm tuna dip 45F, sausage link 51F (10:00-11:00). Cold hold- drawer- white fish 51Fm raw ground beef patty 50F, raw chicken 64F, crab cakes 55F ( 10:00-11:00). Egg wash 57F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2022000741 | Dec 20, 2021 | Jan 21, 2022 | $200 |
Inspection history
9 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Order tickets stored in sink on cook line. Employee removed tickets from sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips.
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/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Case of shrimp stored on floor in walk in cooler.
Stored food not covered. Pot of corn on the Cobb stored in walk in cooler not covered. Employee placed lid over corn.
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing- calamari 47F, raw chicken 57Fm raw beef 57F, raw shrimp 60F. Cold hold- make bar- raw shrimp 58F, pico 51Fm tuna dip 45F, sausage link 51F (10:00-11:00). Cold hold- drawer- white fish 51Fm raw ground beef patty 50F, raw chicken 64F, crab cakes 55F ( 10:00-11:00). Egg wash 57F.
Aug 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawing- calamari 47F, raw chicken 57Fm raw beef 57F, raw shrimp 60F. Cold hold- make bar- raw shrimp 58F, pico 51Fm tuna dip 45F, sausage link 51F (10:00-11:00). Cold hold- drawer- white fish 51Fm raw ground beef patty 50F, raw chicken 64F, crab cakes 55F ( 10:00-11:00). Egg wash 57F.
Handwash sink used for purposes other than handwashing. Chef knife stored in sink on cook line near fryers.
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/. Manager arrived during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near ice chute. Exterior ice machine lid soiled.
Bowl or other container with no handle used to dispense food. Multiple soufflé cup/bowls stored in marinara sauce at Expo station.
Cutting board has cut marks and is no longer cleanable at make bar on cook line.
Equipment in poor repair. Reach in cooler drawer does not close all the way. White fish stored in drawer at 51F.
Evidence of. Employee eating in a food preparation or other restricted area. Container of pico with crackers and a fork stored on food shelf above make bar during inspection.
Exterior door has a gap at the threshold that opens to the outside at front dining room door and kitchen back exit door.
Food stored on floor. Onion rings and shrimp stored on floor in walk in freezer. Bag of potatoes stored on floor in dry storage area.
Soiled dry wiping cloth in use. Multiple dry soiled cloths hanging from cooks clothing. Employees removed cloths and discarded.
Stored food not covered. Marinara sauce/salsa stored in upright glass reach in cooler not covered. Tray of bacon stored in walk in freezer not covered.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- calamari 47F, raw chicken 57F,raw beef 57F, raw shrimp 60F.
Wall soiled with accumulated grease, food debris, and/or dust at 3 compartment sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple soiled wet cloths stored on food contact surface near prep sink. Owner discarded cloths.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Upright cooler- crab meat stored over lettuce.
Stop Sale issued due to adulteration of food product. ROP mahi 39F thawed in sealed package.
Handwash sink used for purposes other than handwashing. Employee rinsed 2 coffee filter holders in hand wash sink across from ice machine.
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/.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin around chute.
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. ROP Mahi 39F thawed in sealed package. See stop sale.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Lettuce in bottom of hand wash sink drain. Chef removed food from sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling ac vent cover missing in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floors not maintained smooth and durable in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle.
Stored food not covered. Salsa stored in yellow bucket in upright glass reach in cooler not covered.
Time/temperature control for safety food thawed under water that was barely running/dripping. 3 compartment sink- Thawing- raw chicken wings 39F, calamari rings 30F, beef 30F. Thawing beef in standing water. Chef removed beef and placed in cooler.
May 17, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Multiple doors that lead to the outside have gaps at sides and bottom of doors.
Floor not cleaned when the least amount of food is exposed. Floors in kitchen heavily soiled with food debris and build up on cook line and under equipment.
Hole in or other damage to wall. Hole in wall in kitchen near expo station.
Jul 18, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Sink blocked with jug of oil. Manager had employee remove oil from sink area and place on shelf.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding on time- boiled potatoes 64F ( 9:00-1:00 ). Inspector printed form for operator to hold potatoes on time.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.cup stored inside salsa. Manager removed cup from salsa and discarded cup.
Cutting board has cut marks and is no longer cleanable at make table.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Oil, coleslaw dressing and rice stored on floor in dry storage, oil stored on floor in front of hand wash wash sink on cook line, shrimp stored on floor in walk in freezer. Manager had employee remove all items from floor and place on shelves.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under water. Thawing in running water- mahi 60F, whitefish 54F (10:00-10:40). Manager had employee place both fish in reach in cooler.
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.