Fudpucker's Beachside Bar & Grill
Last inspected: Feb 6, 2026
74
Score
Fudpucker's Beachside Bar & Grill appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Feb 6, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
“Main ice machine has accumulation” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Destin average 90, so Fudpucker's Beachside Bar & Grill trails the local norm. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dimethyl sanitizer solution 0 ppm.
16-33-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in 4 different areas of coolers. Manager removed all employee food during inspection. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. In produce walk in coolers not covered case of ranch and case of shell eggs stored on floor. Manager placed food items on shelf during inspection. **Corrected On-Site**
08B-38-4
Basic - Main ice machine has Accumulation of black/green mold-like substance in the interior of the ice machine/bin on the chute.
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area above right side drain boards.
36-27-5
74
Aug 6, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
82
Feb 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
86
Nov 12, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Jun 6, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: Outdoor bar and second floor inside bar both have dirty soda gun. Manager had bar tender clean during the inspection. **Corrected On-Site**
22-02-4
90
Feb 1, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs. Stored on oven handle. Employee removed tongs from oven. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in wait station. Manager printed sign and hung above sink. **Corrected On-Site**
31B-04-4
90
Oct 25, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area in disrepair. Manager stated work order has been placed for repairs. **Corrective Action Taken** **Repeat Violation**
36-32-5
Basic - Cloth used as a food-contact surface under food trays at breading station. Employee removed cloths from prep table. **Corrected On-Site**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Gasket on walk in cooler door # 4 is in disrepair. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Walk in freezer # 1 and 3. **Repeat Violation**
14-69-4
Basic - Server used same cup to scoop ice served to a guest.
10-01-5
74
Jun 16, 2023
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Apr 7, 2023
Complaint Partial
No violations found.
100
Jan 23, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Aug 19, 2022
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 113F, crab dip 131F, seafood gumbo with gator, shrimp and fish 122F ( reheated 1 hour ). On cook line- macaroni and cheese 105F, mashed potatoes 117F ( reheated 1 hour). Hot holding- fried chicken 121F, French fries 107F, hush puppy 112F ( 10 minutes ). Hot hold- onion rings 131F ( 10 minutes ). Chef had employees reheat items to 165F and discarded fry station items. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees . On cook line- macaroni and cheese 105F, mashed potatoes 117F. Chef had employees reheat items to 165. **Corrective Action Taken**
03E-03-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- make bar near fryer- black beans 55F, diced tomatoes 49F, lettuce 52F ( 1.5 hours ). Prepping- Cole slaw 65F, shrimp 62F, chicken 65F ( 1 hour ). Cold hold- breading station- Milk bath 60F ( 1 hour ). Cold hold at expo line- Cole slaw 44F, lettuce 49F, sliced tomato 49F (30 minutes ). Chef had employees add ice under items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 113F, crab dip 131F, seafood gumbo with gator, shrimp and fish 122F ( reheated 1 hour ). On cook line- macaroni and cheese 105F, mashed potatoes 117F ( reheated 1 hour). Chef had employees reheat items to 165F. **Corrective Action Taken**
03E-02-5
Intermediate - Handwash sink used for purposes other than handwashing. A plastic bag and empty spray bottle stored in side hand wash sink near ware wash area. General manager removed items from sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks out of paper towels. General manager replaced towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on kitchen ceiling.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Equipment in poor repair. Ice machine, outer and inner walk in cooler/ freezer.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside in kitchen.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Reach-in cooler shelves with rust that has pitted the surface in kitchen on cook line.
14-33-4
Basic - Standing water in bottom of walk-in-cooler. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Vents attached to wall near bread rack heavily soiled.
36-27-5
23
Frequently Asked Questions
When was Fudpucker's Beachside Bar & Grill last inspected?
The most recent health inspection at Fudpucker's Beachside Bar & Grill on file is from Feb 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fudpucker's Beachside Bar & Grill?
Across the inspection record, “main ice machine has accumulation” has been cited two times, more than any other issue at Fudpucker's Beachside Bar & Grill.
How does Fudpucker's Beachside Bar & Grill compare to other restaurants in Destin?
Fudpucker's Beachside Bar & Grill most recently scored 74 out of 100, which is lower than the Destin average of 90.
Has Fudpucker's Beachside Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Fudpucker's Beachside Bar & Grill have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fudpucker's Beachside Bar & Grill 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 Fudpucker's Beachside Bar & Grill inspected?
Based on the inspection history on file, Fudpucker's Beachside Bar & Grill is inspected around three times per year on average.
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