Soleil
Last inspected: Jul 9, 2025
90
Score
Inspectors have visited Soleil eight times, with records going back to 2022. On Jul 9, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged four times.
The city-wide average is 90, putting Soleil squarely in typical territory. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 9, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water near ice machine.
36-22-4
90
Feb 13, 2025
Routine - Food
No violations found.
100
Feb 11, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 119F, rice 130F (10:09-12:45). Reheat mash 179F, rice 180F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- crab meat 59F, diced tomatoes 45F, Cole slaw 54F ( 12:00-12:30). Make bar- all prepped (12:00-12:30) halved tomatoes 47F, sliced tomatoes 49F, sliced turkey 46F, hush puppies 63F. Sliced tomatoes on bed of lettuce 47F. Cold hold drawers- mahi 46F. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on bone stored over flat bread in deep freezer.
08A-05-6
Intermediate - Food being cooled by nonapproved method. Need to ambient cool to 41F prior to stocking make bar. Cold hold- make bar- crab meat 59F, diced tomatoes 45F, Cole slaw 54F ( 12:00-12:30). Make bar- all prepped (12:00-12:30) halved tomatoes 47F, sliced tomatoes 49F, sliced turkey 46F, hush puppies 63F. Sliced tomatoes on bed of lettuce 47F. Cold hold drawers- mahi 46F
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink with running water near cook line. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in flour and in grits.
14-01-5
Basic - Soiled dry wiping cloth in use at prep tables. **Repeat Violation**
21-10-4
Basic - Stored food not covered. Sliced tomatoes on bed of lettuce 47F stored in reach in cooler not covered. **Repeat Violation**
08B-12-5
43
Oct 10, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water stored in hand wash sink.
31A-11-4
Basic - Stored food not covered. Cooked chicken breast cooked on tray in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Multiple Soiled dry wiping cloths in use on cutting board and on food contact surfaces. **Repeat Violation**
21-10-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw shrimp 27F no running water thawing at room temperature.
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
70
Feb 1, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Cloth used as a food-contact surface under dishes in ware washing area.
21-05-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.
10-20-4
90
Oct 25, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on food contact table near Robot Coupe machine and meat slicer.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- sliced turkey 63F, guacamole 46F ( 10:30-12:00 ). Items placed in walk in cooler. **Corrective Action Taken**
03A-02-5
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- blanched potatoes 97F ( 10:00-2:00 ). Provided establishment with written plan to hold blanched fries at room temperature. **Corrective Action Taken**
03F-10-5
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can and crates near back door.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing over oven near fryers.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair in ware washing area. Repairs are being done at time of inspection. **Corrective Action Taken**
36-32-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking a Red Bull on cook line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on food contact table near robot coupe machine and meat slicer. Cell phone stored on food contact table near breading station.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic storage containers stacked together on dish shelf holding water.
24-08-4
Basic - Equipment in poor repair. Reach in cooler at make bar on cook line not working properly ambient temperature 63F. Do not use until repaired or able to maintain food temperatures at 41F or less.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple bowls with out handles stored in flour and seasoned flour.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
05-09-4
Basic - Soiled dry wiping cloth in use. Multiple cloths stored on cutting board at make bar on cook line.
21-10-4
Basic - Stored food not covered. Crab legs and corn on the cob stored in reach in deep freezer in original bags left open and not covered. Individual pies stored in upright freezer uncovered.
08B-12-5
35
Jan 19, 2023
Food-Licensing Inspection
No violations found.
100
Dec 15, 2022
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - OBSERVED: ESTABLISHMENT OPERATING WITHOUT A LICENSE FROM THE DIVISION OF HOTELS AND RESTAURANTS. OPERATOR MUST OBTAIN A PUBLIC FOOD SERVICE LICENSE FROM THE DIVISION OF HOTELS AND RESTAURANTS WITHIN 60 DAYS. SUBMIT A LICENSE APPLICATION AND PAYMENT TO DBPR/BUREAU OF CENTRAL INTAKE UNIT, 2601 BLAIR STONE RD., TALLAHASSEE, FL 32399-0783. TO APPLY ONLINE OR OBTAIN AN APPLICATION FOR LICENSE VISIT HTTP:// WWW.MYFLORIDALICENSE.COM/DBPR/HOTELS-RESTAURANTS/ **WARNING** REFERENCE: 509.241(1)(2) FS: (1) LICENSES; ANNUAL RENEWALS. EACH PUBLIC LODGING AND PUBLIC FOOD SERVICE ESTABLISHMENT SHALL OBTAIN A LICENSE FROM THE DIVISION. (2) APPLICATION FOR LICENSE. EACH PERSON WHO PLANS TO OPEN A PUBLIC FOOD SERVICE ESTABLISHMENT SHALL APPLY FOR AND RECEIVE A LICENSE FROM THE DIVISION PRIOR TO THE COMMENCEMENT OF OPERATION. PRIORITY: HIGH PRIORITY
50-08-7
Intermediate - OBSERVED: NO PLAN REVIEW SUBMITTED AND APPROVED - CHANGE OF OWNERSHIP AND RENOVATIONS WERE MADE OR ARE IN PROGRESS. MUST SUBMIT PLANS AND PLAN REVIEW APPLICATION TO DBPR H AND R PLAN REVIEW OFFICE LOCATED AT 2601 BLAIR STONE RD., TALLAHASSEE, FL 32399-1011. PLANS MUST BE SUBMITTED AND APPROVED WITHIN 60 DAYS. **WARNING** PRIORITY: INTERMEDIATE
51-16-7
Intermediate - OBSERVED: RAW/UNDERCOOKED ANIMAL FOOD OFFERED AND ESTABLISHMENT HAS NO WRITTEN CONSUMER ADVISORY. RAW ANIMAL FOODS MUST BE FULLY COOKED PRIOR TO SERVICE. BEEF , BURGERS AND STEAKS CONSUMER ADVISORY PROVIDED TO OPERATOR DURING THE INSPECTION PRIORITY: INTERMEDIATE
02B-02-5
70
Frequently Asked Questions
When was Soleil last inspected?
The most recent health inspection at Soleil on file is from Jul 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Soleil?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Soleil.
How does Soleil compare to other restaurants in Destin?
Soleil most recently scored 90 out of 100, which is about the same as the Destin average of 90.
Has Soleil's inspection record improved over time?
Yes. Recent inspections at Soleil have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Soleil 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 Soleil inspected?
Based on the inspection history on file, Soleil is inspected around three times per year on average.
Nearby Restaurants