Hilton Garden Inn Fort Walton Beach
Last inspected: Jan 6, 2026
100
Score
Hilton Garden Inn Fort Walton Beach has been inspected eight times since 2022. On Jan 6, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around two violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Among Fort Walton Beach restaurants, the typical score is 96; Hilton Garden Inn Fort Walton Beach is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
No violations found.
100
May 6, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk-in cooler next to walk-in freezer with accumulation of dust.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection, employee cell phone observed on cutting board at make table in kitchen.
40-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Plumbing system in disrepair. Upon inspection, one of four handwashing sinks noted to be inoperable with faucet missing.
29-08-4
78
Nov 12, 2024
Routine - Food
No violations found.
100
Nov 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: Cold holding station on the cook line: diced ham 54° F, diced tomatoes 45° F, diced sausage links 57° F. Items moved to a reach-in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink: Hand-wash sink on cook line does not have soap. Kitchen supervisor had an employee restock. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food: 1. Hush puppy mix has a cup and a food boat laying in them to be used as scoops. Manager removed them. 2. Flour bin has a cup laying in it being used as a scoop. Manager removed it. **Corrected On-Site**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container: Bin of panko crumbs in dry storage room has the scoop handle laying on the panko. Mag are stood the handle up. **Corrected On-Site**
10-01-5
70
Apr 10, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
61
Oct 11, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomato's 48F (1 hour), operator iced to rapidly chill. **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at front make bar.
12B-07-4
82
Mar 16, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: - COLD BUFFET: cut melons 56° F, boiled eggs 58° F, yogurt 63° F. All items less than 4 hours. Restaurant Manager states the items are discarded at the end of the meal at 10:30 A.M. as regular procedure. Inspector witnessed items discarded. They are not put into a reach-in cooler or walk-in cooler to bring them down to proper temperature. Inspector gave the Time as a Public Health Control paperwork to Restaurant Manager. She completed it during the inspection. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb: - the mop sink faucet has a four way splitter on it with one hose going to the chemical dispenser. There is also one other hose attached and the other two nozzles are empty. Backflow preventers are needed on the three nozzles that do not go to the chemical dispenser as it has a built in backflow preventer in it.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food: - pan of raw chicken on shelf of speed rack in walk-in cooler over bags of cooked chicken wings. Restaurant Manager had employee rotate for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing: - hand-wash sink on cook line used as a dump sink as it had ice in it.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: - hand-wash sink just inside kitchen door did not have paper towels. Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured: - three tanks in dry storage room not secured. Restaurant Manager secured during inspection. ***CORRECTED ON SITE** - one tank behind bar not secured. Restaurant Manager will have maintenance install a chain or bungee chord.
51-11-4
Basic - Food stored on floor: - two buckets of food product on floor in walk-in cooler. Restaurant Manager placed on milk crates. **Corrected On-Site**
08B-38-4
47
Aug 24, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Upon inspection observed 2 small flying insects in back dry storage area. No small flying insects observed landing on food/food contact surfaces.
35A-02-6
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. Upon inspection tried multiple times and chlorine sanitizer readings were 0ppm. Machine also has a heat for sanitizer but only read 140f. Repair company contacted and 3 compartment sink set up with 300ppm quat sanitizer. **Corrective Action Taken**
22-41-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone on top of wait station prep area next to tea machine. Operator removed cell phone during inspection. **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall. Back dry storage room left side close to condensed soda boxes.
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board. Serving line in kitchen. Operator removed cloth during inspection. **Corrected On-Site**
21-04-4
Basic - Old labels stuck to food containers after cleaning. Upon inspection observed multiple plastic containers with old labels attached on clean equipment rack left side of dish machine.
16-46-4
61
Frequently Asked Questions
When was Hilton Garden Inn Fort Walton Beach last inspected?
The most recent health inspection at Hilton Garden Inn Fort Walton Beach on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Hilton Garden Inn Fort Walton Beach?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Hilton Garden Inn Fort Walton Beach.
How does Hilton Garden Inn Fort Walton Beach compare to other restaurants in Fort Walton Beach?
Hilton Garden Inn Fort Walton Beach most recently scored 100 out of 100, which is higher than the Fort Walton Beach average of 96.
Has Hilton Garden Inn Fort Walton Beach's inspection record improved over time?
Results have been roughly steady. Inspections at Hilton Garden Inn Fort Walton Beach have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hilton Garden Inn Fort Walton Beach 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 Hilton Garden Inn Fort Walton Beach inspected?
Based on the inspection history on file, Hilton Garden Inn Fort Walton Beach is inspected around two times per year on average.
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