Bitterroot
Last inspected: Nov 10, 2025
100
Score
The health department has logged 13 inspections at Bitterroot, the earliest from 2022. Bitterroot was last inspected on Nov 10, 2025. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
The pattern that stands out is “fire damage to wall at walk in cooler”, which has been cited four times.
That puts the facility ahead of the local pack: the average Destin restaurant scores 90. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
No violations found.
100
Oct 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink Hot water side turned off due to leak Water at hand wash sink 75F **Warning** - From follow-up inspection 2025-10-21: Upon callback Plumbing repairs to begin on cook line hand wash sink . Water 76F Second handwashing sink in close proximity . **Time Extended** - From follow-up inspection 2025-10-29: At time of the callback Repairs ongoing on cook line hand wash sink . Water 70F Supervisor Yandell notified **Time Extended**
27-16-4
90
Oct 21, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink Hot water side turned off due to leak Water at hand wash sink 75F **Warning** - From follow-up inspection 2025-10-21: Upon callback Plumbing repairs to begin on cook line hand wash sink . Water 76F Second handwashing sink in close proximity . **Time Extended**
27-16-4
90
Oct 20, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Front line hand wash sink observed to have hose attached with splitter . Hose / splitter removed during the inspection. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink Hot water side turned off due to leak Water at hand wash sink 75F **Warning**
27-16-4
Basic - Fire damage to wall at walk in cooler.
36-24-5
Basic - Dead roach on premises. Observed one dead roach located on bottom storage cabinet of wait station / front line next to hand wash sink. Dead roach removed and area cleaned . **Warning**
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front line ice machine with buildup of mold like substance on the deflector.
22-20-5
Basic - Floor area(s) covered with standing water. Front expo line at ice machine / two door upright freezer
36-22-4
67
Apr 28, 2025
Routine - Food
No violations found.
100
Feb 12, 2025
Routine - Food
No violations found.
100
Dec 13, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with mold-like substance . Yellow cutting board located in kitchen prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Filtration attachment with hose attached to front line hand wash sink . Per staff used to fill tea brewing containers. Attachments removed during the inspection. **Corrected On-Site**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Basic - Ceiling tiles missing . No ceiling tiles / open ceiling above and adjacent to walk in cooler. **Repeat Violation**
36-36-4
Basic - In-use wet wiping cloth/towel used under cutting board. Front exposed line
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights adjacent to walk in cooler **Repeat Violation**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink Hand wash signs provided to operate
31B-04-4
Basic - Wall in disrepair Fire damaged wall adjacent to walk in cooler **Repeat Violation**
36-24-5
58
Mar 4, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rear make bar- chicken salad 46/44F less than 4 hrs . Moved to second cold hold unit for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with black mold-like substance. Back cook line cutting board. Removed from service and bleached during the inspection. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights adjacent to damaged wall / walk in cooler.
38-07-4
Basic - Fire damage to wall adjacent to walk in cooler . **Repeat Violation**
36-24-5
Basic - Ceiling tile missing. Above walk in cooler **Repeat Violation**
36-36-4
67
Feb 2, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP (vacuum packed in house ) raw beef in reach in cooler . ROP beef held over 48 hrs. No HACCP **Repeat Violation** **Warning** - From follow-up inspection 2024-02-02: Upon callback inspection HACCP procedures for ROP in the process of being formulated and submitted. Supervisor Adamson notified Templates and Special Processes information provided to operator. **Time Extended**
03G-50-1
90
Dec 4, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled . Expo line and back line cutting boards stained
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed ROP (vacuum packed in house ) raw beef in reach in cooler . ROP beef held over 48 hrs. No HACCP **Repeat Violation** **Warning**
03G-50-1
Basic - Fire damage observed to wall adjacent to walk in cooler.
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights adjacent to walk in cooler.
38-07-4
Basic - Ceiling tiles missing adjacent to walk in cooler.
36-36-4
70
Feb 20, 2023
Routine - Food
No violations found.
100
Feb 17, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Expo - upright reach in freezer- repackaged frozen beef, over unpackaged ready to eat house made desserts . **Repeat Violation**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red meat sauce located in walk in cooler cooling over night in deep covered Cambro ( plastic ) container . 50/50/52F See stop sale **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Back make line - shredded cheese 47, brisket 56, diced tomatoes 45F all less than 4 hrs Iced during the inspection for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. Red meat sauce located in walk in cooler cooling over night in deep covered Cambro ( plastic ) container . 50/50/52F **Repeat Violation** **Warning**
01B-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous Vide chicken held greater than 48 hrs. Sous Vide TCS cooked beef held greater than 48 hrs. HACCP template provided to operator Plan review notified
03G-50-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over expo line salad make bar **Repeat Violation**
36-37-5
Basic - Food stored on walk in cooler floor. Red sauce and cooked beef
08B-38-4
45
Dec 5, 2022
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bologna type product in walk-in cooler. Shell eggs moved to bottom at time of inspection **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot iciest used for food storage.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House made clarified butter 72F, overnight per manager, cooked fermenting peppers 73F, unknown amount of time. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made clarified butter 72F, overnight per manager, cooked fermenting peppers 73F, unknown amount of time. See stop sale.
01B-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Open ceiling above food storage/prep area in hall way toward kitchen.
36-37-5
52
Frequently Asked Questions
When was Bitterroot last inspected?
The most recent health inspection at Bitterroot on file is from Nov 10, 2025. The public record contains 13 inspections in total.
What is the most common violation at Bitterroot?
Across the inspection record, “fire damage to wall at walk in cooler” has been cited four times, more than any other issue at Bitterroot.
How does Bitterroot compare to other restaurants in Destin?
Bitterroot most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has Bitterroot's inspection record improved over time?
Results have been roughly steady. Inspections at Bitterroot have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bitterroot 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 Bitterroot inspected?
Based on the inspection history on file, Bitterroot is inspected around four times per year on average.
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