Hotel Effie
Last inspected: Dec 19, 2025
58
Score
Across the available record, Hotel Effie has 13 inspections on file, the first dated 2022. The newest entry in the record is dated Dec 19, 2025. 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 two violations per visit.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited seven times.
Compared to other Miramar Beach restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 shell eggs cracked in pan with other eggs. Employee removed and discarded the 2 cracked eggs and washed the other eggs and placed in clean pan during inspection. **Corrected On-Site**
01B-14-4
Intermediate - Handwash sink not accessible for employee use at all times in ware washing location. Sink blocked with food cart holding clean dishes. Cart was removed from sink during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink in ware washing location. Employee stocked soap at sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- cooked sausage patty 78F (7:00-9:56). Provided establishment with written form to hold food on 4 hour time. Employee filled out form to hold sausage at room temperature. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Grouper bites stored in walk in freezer in plastic zip bag labeled bites. Employee labeled bag grouper. **Corrected On-Site**
02D-01-5
58
Jul 16, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pot with eggs stored in hand wash sink near expo station. Employee removed pit of eggs from sink. **Corrected On-Site**
31A-11-4
Basic - Soiled dry wiping cloth in use on food contact surface next to cutting board on cook line.
21-10-4
86
May 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. **Time Extended** - From follow-up inspection 2025-03-14: Observed no ROP fish in establishment at time of inspection. **Admin Complaint** - From follow-up inspection 2025-05-13: Observed establishment not doing/using reduced oxygen packaging in establishment. Chef stated establishment will not pursue submitting a HACCP at this time. **Admin Complaint**
03G-04-5
86
May 8, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No soap provided at handwash sink on make line.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up on sliding doors and walls and interior ice chute.
22-20-5
86
Mar 14, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. **Time Extended** - From follow-up inspection 2025-03-14: Observed no ROP fish in establishment at time of inspection. **Admin Complaint**
03G-04-5
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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. **Warning** - From follow-up inspection 2025-03-13: Observed: walk in cooler- grouper 35F stored over ice in ROP bag date marked 2/28 and 3/9. See stop sale. Repeat violation from 3-12-25. **Time Extended** - From follow-up inspection 2025-03-14: Observed no one doing special processes at time of inspection. Provided establishment with HACCP information and templates on ROP fish, meats, poultry and sou vie, cook chill special processes. Must submit a HACCP plan and get approval thru the Division of Hotels and Restaurants to conduct special processes. **Time Extended**
03G-50-1
78
Mar 13, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-13: Walk in cooler- grouper 35F stored over ice in ROP 3 bags dates 2/28 and 3/9. See stop sale. Repeat violation from 10/24/24 and 3/12/25. **Time Extended**
03G-04-5
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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. **Warning** - From follow-up inspection 2025-03-13: Observed: walk in cooler- grouper 35F stored over ice in ROP bag date marked 2/28 and 3/9. See stop sale. Repeat violation from 3-12-25. **Time Extended**
03G-50-1
78
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- held on ice- sliced tomato 46F, cooled greens 44F ( 8:45-1:50). See stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. **Repeat Violation**
01B-03-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in freezer Halibut 3/8, tuna 1/3. Applied heat then ice bath then ROP then froze per chef. Repeat violation from 10/24/25. **Repeat Violation** **Admin Complaint**
03G-04-5
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. Walk in cooler-AMBIENT 38F- ROP- all raw- Chicken w skins 3/12, chicken wings 2/11, pulled chicken 12/21, duck breast 3/11, chicken breast 3/6, NY strip beef 2/28, chicken thigh/ breast 3/8, beef filet 2/20. Walk in freezer- Frozen- ROP- prime rib 12/1, chicken 1/17, halibut 3/8, stuffed quail 1/3, tuna 1/3, NY strip beef 9/30, scallops 1/3, she crab soup 12/14, sauce 1/17. Cold hold near expo and wait station- upright cooler- ROP raw beef filet (date 2/2 ). See stop sale. **Warning**
03G-50-1
Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with food cart, sink near ice machine blocked with trash can. Both cart and can were removed from sinks. **Corrected On-Site**
31A-09-4
52
Oct 31, 2024
Routine - Food
No violations found.
100
Oct 24, 2024
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held at room temperature- sausage patties 82F ( undetermined time). Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight). **Warning**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Walk in cooler- prepared in establishment-ROP grouper 40F, ROP snapper 40F. **Warning**
01B-03-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Walk in cooler- ROP grouper 40F, ROP snapper 40F. **Warning**
03G-04-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Held at room temperature- sausage patties 82F ( undetermined time). See stop sale. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make table reach in- diced tomatoes 57F., shredded cheese 61F, pulled eggs 45F, sausage crumble 61F, sliced salmon 48F. Cold hold- glass reach in coolers- (ambient 50F), cooked collard greens 48F, cooked squash 50F, pork 48F ( all held overnight). See stop sale. **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In multiple holding units.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda dispensing guns at bar are soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held at room temperature- sausage patties 82F ( undetermined time).
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Cold hold- ambient 49F, 48F, 50F. Do not use until repaired or able to hold food at 41F or less. **Repeat Violation**
14-11-5
29
Feb 22, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink next to ice machine is blocked with floor dough mixed.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Mixing utensils/tools stored in hand wash sink next to ice machine.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near cook line. Employee re stocked paper towels. **Corrected On-Site**
31B-02-4
Basic - Multiple Soiled dry wiping cloths in use at coffee area. Employee removed cloths and placed in sanitizer solution. **Corrected On-Site**
21-10-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- pork slab 66F (10:18-11:18). Employee placed pork in walk in cooler. **Corrected On-Site**
06-03-5
Basic - Equipment in poor repair. Reach in cooler on cook line not working properly. Ambient 54F. Cold hold- flounder 57F, raw chicken 57F (10:30-11:30). Manager contacted maintenance to repair. Chef re located food to walk in cooler. **Corrective Action Taken**
14-11-5
Basic - Cloth used as a food-contact surface at barista area in coffee area and under dishes in warehouse wash area. Employee removed cloths from food contact surfaces. . **Corrected On-Site**
21-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef drained ice machine and employee in process of cleaning. **Corrective Action Taken**
22-20-5
58
Nov 21, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken tenders stored over French fries in reach in freezer. Raw Shell eggs stored over lettuce in upright glass reach in cooler. Chef corrected rotation of food. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees in ware washing area. **Repeat Violation**
31B-04-4
Basic - Ceiling tile missing near ware washing area.
36-36-4
74
Dec 5, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling dusty near air vents.
36-34-5
Basic - Cloth used as a food-contact surface under cutting board at bar area. Manager removed cloth from food contact surface. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable at bar area. **Repeat Violation**
14-09-4
Basic - Floor area(s) covered with standing water in front of walk in cooler.
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees at 1 sink in kitchen. Manager printed and hung sign over sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Small amount of soil on interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Small area of splatter on wall near ice machine.
36-27-5
70
Aug 17, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold drawers- grouper 45F, raw chicken 46F, sausage 46F ( less than 2 hours ). Chef had employee add ice under items. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrubber and debris in hand sink at coffee bar. Scrubber removed by chef. **Corrective Action Taken**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Self-closing metering faucet does not provide water for at least 15 seconds. Water ran for 3 seconds in women's restroom.
27-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin . **Repeat Violation**
22-20-5
Basic - Floor not cleaned when the least amount of food is exposed. Under corner of 3 compartment sink and ware washing area floors are soiled.
36-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact surface at bar next to spices.employee removed drink from table. **Corrected On-Site**
12B-07-4
55
Frequently Asked Questions
When was Hotel Effie last inspected?
The most recent health inspection at Hotel Effie on file is from Dec 19, 2025. The public record contains 13 inspections in total.
What is the most common violation at Hotel Effie?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at Hotel Effie.
How does Hotel Effie compare to other restaurants in Miramar Beach?
Hotel Effie most recently scored 58 out of 100, which is lower than the Miramar Beach average of 81.
Has Hotel Effie's inspection record improved over time?
Results have been roughly steady. Inspections at Hotel Effie have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Hotel Effie 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 Hotel Effie inspected?
Based on the inspection history on file, Hotel Effie is inspected around four times per year on average.
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