Pompano Joe's - Destin
Last inspected: Apr 21, 2026
70
Score
Public records show 13 inspections at Pompano Joe's - Destin stretching back to 2022. The newest entry in the record is dated Apr 21, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
The pattern that stands out is “cutting board at microwave has cut marks”, which has been cited six times.
Compared to other Destin restaurants (averaging 90), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in hall near ice machine and walk in cooler/freezer. Manager stocked paper towels. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin metal chute. Walls are clean. **Repeat Violation**
22-20-5
Basic - Cutting board at microwave has cut marks and is no longer cleanable. Chef in process of placing all cutting boards. Cutting boards at make bars have been replaced. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - Floors not maintained smooth and durable in hallway leading to walk in cooler/Freezer. **Repeat Violation**
36-11-4
Basic - Food stored on floor. Case of shrimp stored on floor in walk in freezer. Chef placed shrimp on bread rack. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed Walk in cooler floors with unsealed concrete. **Repeat Violation**
36-02-5
70
Dec 19, 2025
Routine - Food
No violations found.
100
Dec 17, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- reach in cooler- strawberry butter 49F (12-15-25), packaged butter packets 48F, packaged sour cream 45F, shredded cheese 51F, heavy cream 49F ( all held over night ). house made ruemalode sauce 48F (10:30-2:30).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- reach in cooler- strawberry butter 49F (12-15-25), packaged butter packets 48F, packaged sour cream 45F, shredded cheese 51F, heavy cream 49F ( all held over night ). house made ruemalode sauce 48F (10:30-2:30). Cold hold- drawer- Raw Ground beef patty 51F, sliced cheese 48F, raw chicken 51F. Cold hold- breader station- ambient 56F, milk bath 53F (12:00-2:52), on ice- raw shrimp 42F, mahi, snapper, grouper mixed pieces 41F. See stop sale. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for 3 compartment sink and sanitizer buckets. Inspector provided strips to establishment. **Corrected On-Site**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Strawberry butter 49F ( made on 12-15-25 no label or date marked with last. See stop sale.
02C-02-5
Basic - Cloth used as a food-contact surface. Cloth used over lettuce in reach in cooler drawer. Employee removed cloth from food. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Equipment in poor repair. Reach in cooler exterior thermometer read 42F, actual ambient temp 56F. Other units exterior thermometers have no reading. Food items above 41F in multiple units with bags of ice over them. **Repeat Violation** **Warning**
14-11-5
Basic - Floors not maintained smooth and durable in walk in freezer and in hall to walk in coolers.
36-11-4
Basic - Food stored on floor. 2 cases of mahi stored on floor near door. **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle stored in white rice. Employee removed scoop from rice. **Corrected On-Site**
10-06-5
Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Chef stated cutting boards are on order. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees near 3 compartment sink. Provided handout to establishment. **Corrective Action Taken** **Repeat Violation**
31B-04-4
41
Jun 19, 2025
Complaint Partial
No violations found.
100
Jan 17, 2025
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. 12 tags missing date last served and hanging by walk in cooler door. Last tag marked was 11/14/25. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing over dish machine.
36-36-4
Basic - Cloth used as a food-contact surface under breaker seasoning bin and on cutting boards at make bars. Employee removed cloths from food contact surfaces. Cloth stored over lettuce in cold hold drawer. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Food stored on floor. 2 cases of mahi stored on floor in walk in freezer. Chef removed mahi from floor and placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Multiple Cutting board have cut marks and are no longer cleanable at multiple make bars in kitchen. **Repeat Violation**
14-09-4
Basic - Soiled dry wiping cloth in use and stored on cutting boards at make bars. Employee removed cloths and placed them in sanitizer solution. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
64
Oct 24, 2024
Complaint Full
No violations found.
100
Oct 22, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Delivery hall employee hand wash sink disconnected at time of the inspection. **Warning** - From follow-up inspection 2024-10-22: Upon callback Delivery Hallway- Handwashing sink out of service for repair **Time Extended**
31A-09-4
90
Oct 21, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3-4 small flying insects observed in ware-wash / storage area of kitchen. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line pantry make bar - Caso Fresco Cheese 47, shredded lettuce 48, sour cream 45F less than 4 hrs. Grill station crawfish 56F less than 4 hr. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Delivery hall employee hand wash sink disconnected at time of the inspection. **Warning**
31A-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. Rear preparation area. Manager moved sanitizer bucket from floor during the inspection. **Corrected On-Site**
21-38-4
64
Feb 27, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
95
Feb 16, 2024
Complaint Full
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times in hallway leading to walk in cooler/freezer. Sink blocked with service cart. Manager removed cart from in front of sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Chef used bare hand to open cold drawer with handle at grill to place a raw beef patty on grill. He then washed hands and placed on gloves. Previously had gloves on touching raw product and opening drawers from handles. Inspector had discussion with chef on proper hand wash washing and glove procedures. All handles were sanitized. ( raw beef did have wrappers in between patties). **Corrected On-Site**
09-17-4
Basic - Soiled dry wiping cloth in use on cook line at grill. Multiple dry soiled cloths stored about kitchen and cook line. Chef removed cloths and placed in a bucket. **Corrected On-Site** **Repeat Violation**
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- mahi 66F (12:00-12:35). Employee placed mahi under ice and placed in walk in cooler. **Corrective Action Taken**
06-03-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler has unsealed concrete floors. **Repeat Violation**
36-02-5
Basic - Stored food not covered. Raw shrimp stored in walk in cooler on speed rack not covered. Chef placed a lid on over the shrimp. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Cloth used as a food-contact surface. Multiple cloths stored under food pans, fry steam well and cutting boards. Manager removed cloths and sent to laundry. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Floor area(s) covered with standing water in hallway leading to walk in cooler/ freezer. Walk in cooler floor has standing water in side. **Repeat Violation**
36-22-4
Basic - Multiple Cutting boards have cut marks and are no longer cleanable. **Repeat Violation**
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in hall leading to walk in cooler/freezer. Provided establishment with hand wash sign, manager placed sign above sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
50
Nov 1, 2023
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- expo- rice 138F (11:30-12:00). Chef reheated rice to 179F. **Corrected On-Site**
03B-01-6
Basic - Cloth used as a food-contact surface under knife at expo, tortillas and dishes. Chef removed cloths from food contact surfaces. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Equipment in poor repair. Reach in cooler door is in disrepair on the interior( where prepped coconut shrimp is stored on line). Rust on metal plate at 2 compartment prep sink. Rust on electrical panels. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside near walk in cooler. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water in hall to walk in cooler/freezer and in walk in cooler. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Mahi stored on floor in walk in freezer near door. **Repeat Violation**
08B-38-4
Basic - Multiple Cutting boards have cut marks and are no longer cleanable. **Repeat Violation**
14-09-4
Basic - Stored food not covered. Snow crab legs stored in walk in Freezer not covered.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floors and hallway to walk in cooler floors have unsealed concrete and holding water. **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer doors with rust that has pitted the surface.
14-17-4
55
Feb 1, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Sep 1, 2022
Complaint Full
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- mango salsa 49F, pico 52F, crab sauce 54F, diced tomato 47F, pico 46F, sliced ham 46F ( prepped less than 1 hour per chef ). Chef had employee place all food on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with Sani bucket. Employee removed bucket from sink. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink on cook line.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Dough mixer base and legs rusted. Walk in cooler/ freezer walls and doors rusted.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1st ice machine outside interior soiled. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cloth used as a food-contact surface. 2 cloths used as a food contact surface at make table cutting board. Chef removed cloths from cutting board. **Corrected On-Site**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on food cart under hot holding foods.
12B-07-4
Basic - Floors not maintained smooth and durable. In hall way that leads to walk in coolers floor is not stable and dips down.
36-11-4
Basic - Ice bucket/shovel stored on floor between uses. 5 ice buckets stored on floor mat outside in front of ice machine.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line and near unused ice machine.
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sani bucket chlorine sanitizer 0 ppm. Employee corrected solution to 50 ppm. **Corrected On-Site**
21-07-4
33
Frequently Asked Questions
When was Pompano Joe's - Destin last inspected?
The most recent health inspection at Pompano Joe's - Destin on file is from Apr 21, 2026. The public record contains 13 inspections in total.
What is the most common violation at Pompano Joe's - Destin?
Across the inspection record, “cutting board at microwave has cut marks” has been cited six times, more than any other issue at Pompano Joe's - Destin.
How does Pompano Joe's - Destin compare to other restaurants in Destin?
Pompano Joe's - Destin most recently scored 70 out of 100, which is lower than the Destin average of 90.
Has Pompano Joe's - Destin's inspection record improved over time?
No. Recent inspections at Pompano Joe's - Destin have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pompano Joe's - Destin 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 Pompano Joe's - Destin inspected?
Based on the inspection history on file, Pompano Joe's - Destin is inspected around four times per year on average.
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