Fish on
Last inspected: Jan 9, 2026
100
Score
Fish on has been inspected 13 times since 2022. Inspectors last stopped by on Jan 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around one violation compared to roughly three violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average for Destin sits at 90, putting Fish on on the better side of that line. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
No violations found.
100
Jan 7, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight. **Repeat Violation** **Warning**
03A-02-5
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. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight. Prob Thermometer calibrated with operator. **Repeat Violation**
01B-02-5
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 salad make bar - ambient 50F and above. **Repeat Violation**
14-74-7
70
Jul 14, 2025
Routine - Food
No violations found.
100
May 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-05-09: At time of callback no food handling employee training in place. **Time Extended**
53B-01-5
90
May 8, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad cooler - tomatoes 58, feta 61, tuna dip 51, salad mix 68F ( per chef less than 2 hrs. ) Items iced during the inspection to facilitate rapid cooling. Walk in cooler #1 - salad mix 49F moved to second cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Cardboard used to line food-contact surfaces at fry station.
14-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in these units until repaired. #1 walk in cooler ( interior) 47F ambient Salad station make bar - ambient temperature greater than 50F **Repeat Violation**
14-74-7
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Open dumpster lid.
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Cook line **Repeat Violation**
33-31-5
61
Jan 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment stored on cook-line in close proximity to food and food contact surfaces. ( adjacent to ware wash area ) Possible contamination and nesting risk **Repeat Violation** **Warning** - From follow-up inspection 2025-01-03: At time of the callback Some unnecessary items removed from cook line . Area organized and cleaned . **Time Extended**
33-31-5
95
Jan 2, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F all over 4 hrs. Prob thermometer calibrated with operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F - all over 4 hrs. , Prob thermometer calibrated with operator. See stop sale **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand wash sinks used for storage of utensils. Utensils removed during the inspection **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese grits in walk in cooler 72 hrs per chef
02C-02-5
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. Make bar #1 ( closest to ware wash area )
14-74-7
Basic - Floor soiled/ with accumulation of debris. Cook line - under make bars and storage shelves.
36-73-4
Basic - Multiple cook line storage shelves observed with rust that has pitted the surface. Storing food contact items.
14-33-4
Basic - Unnecessary items/unused equipment stored on cook-line in close proximity to food and food contact surfaces. ( adjacent to ware wash area ) Possible contamination and nesting risk **Repeat Violation** **Warning**
33-31-5
Basic - Water leaking from drain line at hand wash sink located at cook line triple sink . Drain pipe disconnected and in disrepair. **Warning**
29-11-4
47
Feb 8, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sinks not accessible for employee use at all times. Front line and ware-wash hand wash sinks blocked. Both sinks cleared during inspection. **Corrected On-Site**
31A-09-4
Basic - Unnecessary items/unused equipment stored on rear cook line adjacent to walk in cooler and ware wash area.
33-31-5
86
Dec 27, 2023
Routine - Food
No violations found.
100
Oct 30, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-30: No employee training available at time of the callback inspection. **Time Extended**
53B-01-5
90
Oct 27, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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 during the inspection 100 ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Saute station make bar- fish 55/53/51/59F , crab cakes 59, Beef patties59F - per operator less than 4 hrs. Items iced and moved into walk in cooler during the inspection to facilitate rapid cooling. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with hard crusty food debris. Make line slicer Slicer cleaned during the inspection **Corrected On-Site**
22-02-4
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. Saute station make bar not maintaining TCS food at or below 41F Ambient temperature at time of the inspection 50F + **Repeat Violation**
14-74-7
Basic - Reach-in cooler and freezer interior/shelves and bottoms have accumulation of soil residues. Cook line make bars / 2 door upright at fry station. #8 make bar.
22-16-4
55
Mar 16, 2023
Routine - Food
No violations found.
100
Sep 26, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Fish on last inspected?
The most recent health inspection at Fish on on file is from Jan 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Fish on?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Fish on.
How does Fish on compare to other restaurants in Destin?
Fish on most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has Fish on's inspection record improved over time?
Yes. Recent inspections at Fish on have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Fish on 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 Fish on inspected?
Based on the inspection history on file, Fish on is inspected around four times per year on average.
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