Aj's Seafood & Oyster Bar
Last inspected: Mar 10, 2026
90
Score
Public records show 11 inspections at Aj's Seafood & Oyster Bar stretching back to 2022. The most recent visit was on Mar 10, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Across the inspection history, “ice buildup in walk-in freezer” is the issue that surfaces most often, recorded six times.
The city-wide average is 90, putting Aj's Seafood & Oyster Bar squarely in typical territory. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
35B-01-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
90
May 20, 2025
Routine - Food
No violations found.
100
May 19, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher multiple attempts- (Chlorine 0ppm); Dishwasher (Temperature 149 final rinse per heat strip ) **Warning**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Gumbo 56/54F overnight Prob thermometer calibrated
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Gumbo 56/54F overnight ( see stop sale )
03A-02-5
Basic - Ice buildup in walk-in freezer. At fan / condenser box .
14-69-4
61
Mar 11, 2025
Routine - Food
No violations found.
100
Aug 12, 2024
Complaint Full
No violations found.
100
Jun 3, 2024
Complaint Full
3 critical violations. 2 major violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine Corrected to 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at hose bibb. Exterior mop sink Two hose bibs observed with attached hoses.
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani Bucket 400 + ppm chlorine Cook line Corrected during the inspection 100 ppm chlorine **Corrected On-Site**
41-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi Menu Appetizers- Hamachi , Tuna poke, harbor salad, seared tuna, Sashimi Sampler. Sashimi and Sashimi bowels Signature Rolls - 4 Flags roll, Hamachi roll, Huntress roll, king roll, Marilyn roll, New Florida roll, Philly roll, Phoenix roll, Rainbow roll, Silver lining roll, Spicy Tuna roll, Spicy Octopus roll, Tuck roll . ( additionally any rolls containing raw and or under cooked seafood ) **Warning**
02B-01-5
Intermediate - Equipment drain line draining into handwash sink. Sushi bar Display cooler drain line observed in hand wash sink
31A-10-4
52
Apr 15, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Walk in cooler condenser / fan unit missing fan guard covers . **Repeat Violation**
14-04-4
Basic - Ice buildup in reach-in cooler and walk-in freezer. Grill reach in cooler make bar underside condenser ice over . Walk in freezer condenser / fans iced over . **Repeat Violation**
14-69-4
86
Mar 5, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Walk in freezer condenser fan guards / shields not in place ( missing)
14-04-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Water leaking from pipe/drip pan at AC unit located above ware wash area. Leaking water not contacting food contact surfaces. Discussion conducted with KM reference importance of protecting food contact surfaces from exposure to leaking water.
29-11-4
82
Aug 31, 2022
Complaint Full
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - Cold hold - Butter 54F , shredded cheese 49F. Salad make bar Romain 45/46F less than 4 hrs. Confirmed cold hold process, # 11- upright milk 48F, slaw mix 49F . Less than 4 hrs. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line cooler #5 - chicken breast 48/47F, rib eye 52/60F , wahoo 49/ 47F, grouper 45F, mahi 49F over night . Prob thermometer calibrated with operator during the inspection. #5- shredded cheese 59F overnight. Fry station- Iced - Shucked oysters 48/46F , shrimp 44F Less than 4 hrs. Exterior walk in- Mahi 66F less than 4 hrs. Iced during the inspection for rapid cooling **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo - Hot hold under heat lamp - red sauce 64/73F , butter 62 F . Line hot holds - spinach dip 88/96F , grits 112/113F both less than 1 hr - advised operator to re heat to 165F and hot hold at or above 135F **Warning**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple instances of food handlers left work station and returned without washing hands prior to changing gloves.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Preparation condiment cooler #2 Raw unpasteurized shell eggs over RTE sauces . Eggs relocated **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line cooler #5 - chicken breast 48/47F, rib eye 52/60F , wahoo 49/ 47F, grouper 45F, mahi 49F overnight . Prob thermometer calibrated with operator during the inspection. #5- shredded cheese 59F overnight . **Warning**
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster Tags Webb's 8/17-8/18 VA LA -253-SS, LA - 2360-SS
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Preparation area cutting boards
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Oyster shucking knife observed rinsed in bar hand wash sink .
31A-11-4
Intermediate - No tag on/for original container of Raw Oysters. Walk in cooler Shell stock Webb's 40F Advised operator Untagged Oysters are for cook only service.
01C-01-4
Basic - Ceiling shows damage or is in disrepair. Ware wash station and preparation kitchen area.
36-32-5
Basic - 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. Line cooler #5
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee checking cellular phone on cook line
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked pans on drying rack
24-08-4
Basic - Food stored on floor. Rear storage area Rock salt for oysters Removed from the floor during the inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in cooler #5 at condenser and walk-in freezer condenser. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatula in standing water 103F Moved during the inspection **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris and dust. Hood vents at fry station.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Paper food trays stored with food contact surfaces exposed - Dining Room at main kitchen door Inverted during the inspection **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Cooler #7 and #3 **Repeat Violation**
29-49-6
Basic - Standing water in expo area hand wash sink- drain draining very slowly.
29-19-4
Basic - Waste line missing at soda gun holster. Front bar
29-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Front oyster bar Open rafter ceiling observed above oyster shucking station
36-37-5
17
Aug 2, 2022
Routine - Food
No violations found.
100
Aug 1, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook line employees left and returned to cook line and put on Gloves without washing hands .
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boy - chicken tenders 58F less than 4 hrs per staff. Cook line under counter draw- Beef patties 52/53F less than 4 hrs. Per staff . Fry station- Chicken tenders 46F less than 1 hr. Iced for rapid cooling during the inspection. Milk wash 61F less than 1 hr. Walk in cooler- Ambient 42F , sliced cheese 48, shredded cheese 48, beef steaks 48/49, cooked pasta, 49, fish 48. Per manager less than 4 hrs, employees frequently in and out of the cooler with door open . **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Fry station hand wash sink. **Repeat Violation**
31B-03-4
Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. Cook line upright oyster cooler Stop sale not required Corresponding oyster tags provided by manager . Discussion conducted with manager reference proper identification requirements for pre shucked oysters stored cold .
01C-04-4
Intermediate - Food-contact surface soiled with food debris. Rear preparation area table mounted can opener blade soiled with old crusty food build up. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks in rear preparation area and left of the cook line ( salad station) **Repeat Violation**
31B-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer
36-73-4
Basic - Ice scoop handle in contact with ice. Exterior ice machine at rear kitchen door, front expo soda station. **Repeat Violation**
10-08-5
Basic - Standing water in bottom of reach-in-cooler. Cook line reach in #7, also saute station reach in .
29-49-6
41
Frequently Asked Questions
When was Aj's Seafood & Oyster Bar last inspected?
The most recent health inspection at Aj's Seafood & Oyster Bar on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Aj's Seafood & Oyster Bar?
Across the inspection record, “ice buildup in walk-in freezer” has been cited six times, more than any other issue at Aj's Seafood & Oyster Bar.
How does Aj's Seafood & Oyster Bar compare to other restaurants in Destin?
Aj's Seafood & Oyster Bar most recently scored 90 out of 100, which is about the same as the Destin average of 90.
Has Aj's Seafood & Oyster Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Aj's Seafood & Oyster Bar have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Aj's Seafood & Oyster Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Aj's Seafood & Oyster Bar inspected?
Based on the inspection history on file, Aj's Seafood & Oyster Bar is inspected around three times per year on average.
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