Everkrisp
Last inspected: Feb 4, 2026
58
Score
Inspectors have visited Everkrisp 12 times, with records going back to 2022. Inspectors last stopped by on Feb 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “current hotel and restaurant license not displayed” has been the most frequent reason, cited four times.
Everkrisp's latest score of 58 falls below the Destin average of 90. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of Clorox spray and jug of bleach stored on shelf next to dishes, cutting board and pots in ware washing area.
41-10-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sani bucket with quaternary solution at front counter near hand sink 0 PPM.
16-33-4
Basic - 2 Carbon dioxide/helium tanks stored on floor near prep table not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in bin of bread croutons. **Repeat Violation**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in walk in cooler. **Repeat Violation**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Salmon individually wrapped in plastic wrap and stored in upright freezer in a pan not labeled.
02D-01-5
58
Jul 17, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Rice 122F- reheated 171F. **Corrected On-Site**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in cut melon and cooked diced sweet potatoes.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk in cooler.
05-09-4
Basic - Single-service articles improperly stored. Food containers stored on floor next to prep table near hallway.
25-05-4
67
Dec 5, 2024
Routine - Food
No violations found.
100
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Hot water at handwash sink at front counter 74F, kitchen hand sink water turned off, ware washing area hand sink 75F resulting in employees using only cold water to wash their hands. **Warning** - From follow-up inspection 2024-12-04: Upon callback, no hot water at handwashing sinks. **Time Extended**
12A-08-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink water at front counter 74F, kitchen hand wash sink water turned off, dish room hand sink water 75F. **Warning** - From follow-up inspection 2024-12-04: Upon callback, no hot water at handwashing sinks. **Time Extended**
27-16-4
78
Dec 3, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Hot water at handwash sink at front counter 74F, kitchen hand sink water turned off, ware washing area hand sink 75F resulting in employees using only cold water to wash their hands. **Warning**
12A-08-4
Intermediate - 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/. Employee phoned General manager and he arrived on site during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Prep table shelf in kitchen rusted.
22-31-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink water at front counter 74F, kitchen hand wash sink water turned off, dish room hand sink water 75F. **Warning**
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in ware washing area. One ceiling tile moved leaving open gaps in ceiling in ware washing area. **Repeat Violation**
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food for guest at front line/counter wearing a watch.
13-07-4
Basic - Plumbing system in disrepair. Hand wash sink water in kitchen turned off, prep sink water turned off. Cracked faucet at prep sink.
29-08-4
Basic - Cutting board has cut marks and is no longer cleanable at front line/ counter. **Repeat Violation**
14-09-4
52
Jul 11, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Feb 2, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in ware washing area raised up causing an open gap.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food contact prep table next to employee prepping cut broccoli florets. **Repeat Violation**
12B-07-4
90
Dec 5, 2023
Routine - Food
No violations found.
100
Jun 16, 2023
Complaint Full
No violations found.
100
Jun 9, 2023
Complaint Full
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold display- spinach 46F, spring mix 46F, arugula 45F, sliced tomato 44F blue cheese crumbles 48F. Reach in cooler- Shell eggs 48F. Cold hold-Cold hold- cut melon 46F, halved tomato 44F, corn 45F. Walk in cooler- shucked and cut corn 44F. Per manager all food prepped from 9:00-9:45 and stocked from 9:15-9:45. (9:15-12:30 ) **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on right side of 4 piece splitter at mop sink. **Repeat Violation**
29-34-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided manager and establishment with health reporting requirements and form.
11-03-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer as evidence by sanitizer bucket quaternary solution 1 bucket 0 ppm and other bucket 100ppm.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bucket inside rim soiled with black mold like substance and stored on top of ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Food containers stored on floor in front of hand wash sink.
31A-09-4
Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled in corners of lip on both sides. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance above front line.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on shelf next to food in dry storage area and in prep kitchen.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet pans stored on dish shelf near wee washing area.
24-08-4
Basic - Ice bucket/shovel stored on top of ice machine between uses.
10-14-5
Basic - Single-service articles improperly stored. Food containers stored on floor near hand wash sink and oven. Food lids stored on floor next to ware washing/ dish machine. **Repeat Violation**
25-05-4
29
Nov 8, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on the right side of splitter at mop sink. **Repeat Violation**
29-34-4
Intermediate - Non-pitting surface rust on food-contact equipment. Rust on shelf under shelf with meat slicer in cook kitchen. **Repeat Violation**
22-31-4
Basic - Ceiling tile missing over hand wash sink in cook kitchen.
36-36-4
Basic - Drain cover(s) missing under prep table near dish machine.
29-18-4
Basic - Food stored on floor. Bin of raw chicken stored on floor in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back kitchen door soiled near 3 compartment sink.
23-03-4
Basic - Soiled floors on around base boards and on cove molding.
36-10-4
Basic - Wall above transformer in dish kitchen soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and crouton bin not labeled.
02D-01-5
55
Jul 8, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - 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/ **Repeat Violation**
53A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. On shelf in cook kitchen under meat slicer.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of cookies and brownie stored on food shelf near consumer food in cook kitchen.
08B-49-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler in cook kitchen. **Repeat Violation**
12B-13-4
58
Frequently Asked Questions
When was Everkrisp last inspected?
The most recent health inspection at Everkrisp on file is from Feb 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Everkrisp?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited four times, more than any other issue at Everkrisp.
How does Everkrisp compare to other restaurants in Destin?
Everkrisp most recently scored 58 out of 100, which is lower than the Destin average of 90.
Has Everkrisp's inspection record improved over time?
Results have been roughly steady. Inspections at Everkrisp have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Everkrisp means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Everkrisp inspected?
Based on the inspection history on file, Everkrisp is inspected around three times per year on average.
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