Johnny O'quigley's Ale House & Marina

172 Harbor Blvd, Destin, FL 32541

Bar / Pub

Last inspected: Dec 19, 2025

Score

Low Risk

The health department has logged eight inspections at Johnny O'quigley's Ale House & Marina, the earliest from 2022. On Dec 19, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.

The trend has not been favorable: recent inspections average around two violations each, up from closer to zero violations before.

The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.

Compared to the broader Destin restaurant scene, this is about average. Nothing in the record is alarming, but there's room to improve.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 19, 2025

Routine - Food

1 major violation.

View 1 violation

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Shrimp offerings identified on menu as Gulf Shrimp. To include - Appetizers : Shrimp Ceviche Gulf shrimp Seafood : New Orleans Cajun Shrimp Blackened Gulf Shrimp Soups and Salads : Award winning Seafood Gumbo Gulf Shrimp Shrimp used for the above offerings identified by kitchen staff. As follows - Asian Gold uncooked shrimp 71/90 Product of India farm raised. 21/25 Network's American Chef Shrimp farm raised product of India Preference Brand 21/25 Farm raised product of Peru **Admin Complaint** - From follow-up inspection 2025-12-19: Upon callback Domestic Gulf Shrimp on order from Fortune Fish and Gourmet . Ordered on 12/18/25 for delivery 12/19/25 Order received during the callback Shrimp product of USA / Port Eads Fresh Frozen Shrimp Beaumont TX . Confirmed during callback. **Admin Complaint**

52-01-4

Dec 18, 2025

Routine - Food

2 critical violations. 2 major violations. 2 minor violations.

View 6 violations

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler speed rack - fully thawed ROP / vacuum packed Oyster Bay grouper and Tidal Zone Mahi Mahi Line low boy cooler - fully thawed ROP / Vacuum packed Oyster Bay Grouper and Costal Seafood Red fish .

01B-13-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - cooked pasta 44/45, shucked oysters 45/45, spinach dip 44/45F ( per staff less than 4 hrs. ) Items moved to secondary cold hold unit for rapid cooling . **Corrective Action Taken** **Warning**

03A-02-5

Intermediate - Identity of food or food product misrepresented. Shrimp offerings identified on menu as Gulf Shrimp. To include - Appetizers : Shrimp Ceviche Gulf shrimp Seafood : New Orleans Cajun Shrimp Blackened Gulf Shrimp Soups and Salads : Award winning Seafood Gumbo Gulf Shrimp Shrimp used for the above offerings identified by kitchen staff. As follows - Asian Gold uncooked shrimp 71/90 Product of India farm raised. 21/25 Network's American Chef Shrimp farm raised product of India Preference Brand 21/25 Farm raised product of Peru **Admin Complaint**

52-01-4

Intermediate - Oyster tags not marked with last date served. Tags undated

01C-03-4

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler speed rack - fully thawed ROP / vacuum packed Oyster Bay grouper and Tidal Zone Mahi Mahi Line low boy cooler - fully thawed ROP / Vacuum packed Oyster Bay Grouper and Costal Seafood Red fish . **Warning**

06-09-1

Basic - Ice buildup ( condenser Iced over ) in reach-in cooler - line make bar. Right side make bar .

14-69-4

Mar 26, 2025

Routine - Food

No violations found.

100

Aug 12, 2024

Routine - Food

No violations found.

100

Feb 7, 2024

Routine - Food

No violations found.

100

Oct 30, 2023

Routine - Food

1 critical violation.

View 1 violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop Sink

29-34-4

Apr 4, 2023

Routine - Food

1 critical violation. 1 major violation.

View 2 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front expo line countertop cooler - sour cream 55, slaw 59F Less than 4 hrs Operator iced products for rapid cooling. **Corrective Action Taken** **Repeat Violation**

03A-02-5

Intermediate - Tray of raw pre-shucked oysters do not have a proper label. Walk in cooler Manager able to produce corresponding Shell Stock Tag.

01C-04-4

Dec 2, 2022

Routine - Food

3 critical violations. 3 major violations. 2 minor violations.

View 8 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over teriyaki sauce in walk-in. Employee moved eggs at time of inspection. **Corrected On-Site**

08A-05-6

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. Tested at 0 ppm. Employee set up three compartment sink at time of inspection.

22-41-4

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station 3 door: sliced cheddar 47F, approximately 20 mins per employee. Moved to freezer for rapid chilling.

03A-02-5

Intermediate - Equipment drain line draining into handwash sink. Equip drain lines in bar hand wash sinks at 1st, 2nd, and 3rd floor bars. Drain line in expo handwash sink.

31A-10-4

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on interior of soda gun nozzle at first floor bar. Cleaned at time of inspection. **Corrected On-Site**

22-02-4

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

53B-14-5

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on shelves above baskets and expo hot hold area. Employee cleaned at time of inspection. **Corrected On-Site**

23-03-4

Basic - In-use ice scoop stored on soiled surface between uses. Bottom floor ice machine scoop stored on side of dusty ice machine. Ice scoop removed by employee for cleaning.

10-12-5

Show all 8 inspections Show less

Frequently Asked Questions

When was Johnny O'quigley's Ale House & Marina last inspected?

The most recent health inspection at Johnny O'quigley's Ale House & Marina on file is from Dec 19, 2025. The public record contains eight inspections in total.

What is the most common violation at Johnny O'quigley's Ale House & Marina?

Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Johnny O'quigley's Ale House & Marina.

How does Johnny O'quigley's Ale House & Marina compare to other restaurants in Destin?

Johnny O'quigley's Ale House & Marina most recently scored 90 out of 100, which is about the same as the Destin average of 90.

Has Johnny O'quigley's Ale House & Marina's inspection record improved over time?

No. Recent inspections at Johnny O'quigley's Ale House & Marina have averaged around two violations per visit, up from roughly zero earlier in the record.

What does a low risk rating mean?

A low risk rating at Johnny O'quigley's Ale House & Marina 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 Johnny O'quigley's Ale House & Marina inspected?

Based on the inspection history on file, Johnny O'quigley's Ale House & Marina is inspected around three times per year on average.

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