The Boathouse Oyster Bar
Last inspected: Dec 17, 2025
100
Score
Public records show 15 inspections at The Boathouse Oyster Bar stretching back to 2022. The latest inspection on file is from Dec 17, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about three violations before that.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Restaurants in Destin average 90, so The Boathouse Oyster Bar is doing better than most peers. The record reflects steady performance over time.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
No violations found.
100
Dec 16, 2025
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. Oyster Bar walk in cooler - ambient 45F , Shell stock raw oysters 44/44/45/45 ( surface) , cheese 49/47/47, half and half 45F ambient. Per manager and staff less than 4 hrs. AM temp check below 41F All above moved to secondary cold hold unit for rapid cooling . **Warning**
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Oyster Bar walk in cooler
14-74-7
82
Apr 10, 2025
Routine - Food
No violations found.
100
Nov 4, 2024
Complaint Full
No violations found.
100
Nov 1, 2024
Complaint Full
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. ROP tuna located on main kitchen make bar observed in ROP fully thawed. Packaging states that the product must remain frozen . Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre shucked oysters located in oyster upright cooler. 46/50/47F greater than 4 hrs. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pre shucked oysters located in oyster upright cooler. 46/50/47F greater than 4 hrs. See stop sale **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen cook left cook line and returned multiple times without washing hands before putting on gloves to engage in food handling.
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-5 small flying insects observed in main kitchen and ware wash area. **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oyster cook station cutting boards stained
22-02-4
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Two batches of shell stock contained in same ice bin at oyster shucking station. **Repeat Violation**
01C-07-4
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. ROP tuna located on main kitchen make bar observed in ROP fully thawed. Packaging states that the product must remain frozen .
06-09-1
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Main kitchen doors open with small flying insects observed in kitchen ware wash area. Kitchen doors closed during the inspection by Owner / Operator. **Corrective Action Taken**
35B-05-4
41
Jun 11, 2024
Complaint Full
No violations found.
100
Jun 10, 2024
Complaint Full
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. Oyster Bar walk in cooler - Shellstock ambiant 46F , shredded and blue cheese 46/47, packaged tuna dip 46F ambiant ( per kitchen staff less than 4 hrs. - all moved to secondary walk in coolers for rapid cooling) **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Raw, in-shell oysters from different original containers mixed together prior to preparation for service. Multiple bags of raw oysters placed in same shucking station ice box prior to shucking/ service.
01C-07-4
Basic - Ice buildup in oyster bar walk in cooler at rear of condenser / fan box unit.
14-69-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped plastic forks located at the oyster bar.
25-02-4
70
Dec 20, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
78
Nov 7, 2023
Complaint Full
No violations found.
100
Sep 6, 2023
Complaint Full
No violations found.
100
Jul 13, 2023
Complaint Full
No violations found.
100
Jul 10, 2023
Complaint Full
No violations found.
100
Jul 7, 2023
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster cook station make bar - cheese 53, 62, shredded lettuce 67F Per staff less than 4 hrs. Busy service period- items turning quickly. Operator iced food to facilitate rapid cooling. Upright oyster cooler - shucked oysters 62F less than 1 hr. **Warning** Reference: 3-501.16(A)(2) FC: (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified under Paragraph (B) and in Paragraph (C) of this section, time/temperature control for safety food shall be maintained: (2) At 41 degrees Fahrenheit or less. Priority: High Priority
03A-02-5
Intermediate - Observed: Tray of raw pre-shucked oysters do not have a proper label. Operator able to provide tag information. No stop sale required Reference: 3-202.17 FC: (A) Raw shucked shellfish shall be obtained in nonreturnable packages which bear a legible label that identifies the: (1) Name, address, and certification number of the shucker, packer or repacker of the molluscan shellfish; and (2) The sell by or best if used by date for packages with a capacity of less than one-half gallon or the date shucked for packages with a capacity of one-half gallon or more. (B) A package of raw shucked shellfish that does not bear a label or which bears a label which does not contain all the information as specified under Paragraph (A) of this section shall be subject to a hold order, as allowed by law, or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d) Molluscan shellfish. Priority: Intermediate
01C-04-4
Intermediate - Observed: Food-contact surface stained / soiled . Kitchen cutting boards Priority: Intermediate
22-02-4
Intermediate - 7 Observed: No plan review submitted and approved - 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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Upon inspectionFull kitchen addition observed to prior dry storage room Dry storage room documented on approved plan review 8/24/19 File # 308096 **Warning** Reference: 61C-1.002(5)(c)(1) FAC: (1) The operator of each public food service establishment to be newly constructed, remodeled, converted, or reopened after being out of business more than 12 months shall submit properly prepared facility plans and specifications to the division for review and approval in accordance with the provisions of Chapter 509, F.S. and Rule Chapters 61C-1 and 61C-4, F.A.C. Such plans must be approved by the division as meeting the sanitation and safety requirements provided in law prior to scheduling of an opening inspection and licensing. For remodeling, plan review submittal is not required if the division can otherwise determine that the intended remodeling will not have an impact on any sanitation and safety requirements provided in law or rule. Plan review is not required for applications for change of ownership when no interruption in operation or no change to the establishment occurs. Plan reviews for additional theme park units are not required if such units have been previously reviewed and approved and have no modifications from the originally approved model. Priority: Intermediate
51-16-7
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Oyster cook station Restocked during the inspection **Corrected On-Site** **Repeat Violation** Reference: 6-301.12 FC: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Priority: Intermediate
31B-02-4
Basic - Observed: 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 ROP Mahi Reference: 3-501.13(E) FC: (E) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in Paragraph (A) of this section; or (2) Prior to or immediately upon completion of its thawing using procedures specified in Paragraph (B) of this section. Priority: Basic
06-09-1
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Men’s restroom used by employees Priority: Basic
31B-04-4
Basic - 5 Observed: In-use ice scoop stored on soiled surface between uses. Kitchen ice machine Priority: Basic
10-12-5
50
Feb 23, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling- gumbo 156F (11:30-12:45). Gumbo cooling at room temperature. Chef placed ice paddles in gumbo and placed in freezer for rapid cool. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near shucking station and near grill on cook line. Manager stocked paper towels. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap near shucking station. Manager replaced batteries in soap dispenser. **Corrective Action Taken**
31B-06-4
Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade and shaft rusted. Chef has ordered a new blade. **Corrective Action Taken**
22-31-4
Basic - Ripped/worn tin foil used as shelf cover in main kitchen on shelves that store food.
14-20-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored inside sugar. Chef removed and discarded bowl. **Corrective Action Taken**
14-01-5
Basic - Cloth used as a food-contact surface at shucking station.
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water in multiple areas through out kitchen and ware washing station.
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle stored in sugar. Chef removed scoop and sent to ware washing area. **Corrective Action Taken**
10-01-5
50
Nov 7, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster upright reach in - shucked Oysters 46/51/45F Less than 2 hrs. Oysters moved to walk in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Cutting boards on make line and oyster shucking station stained. Food-contact surface stained.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Make line hand wash sink 79/80F after prolonged running of hot water side.
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Oyster upright cooler ambient 60F
14-74-7
67
Frequently Asked Questions
When was The Boathouse Oyster Bar last inspected?
The most recent health inspection at The Boathouse Oyster Bar on file is from Dec 17, 2025. The public record contains 15 inspections in total.
What is the most common violation at The Boathouse Oyster Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Boathouse Oyster Bar.
How does The Boathouse Oyster Bar compare to other restaurants in Destin?
The Boathouse Oyster Bar most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has The Boathouse Oyster Bar's inspection record improved over time?
Yes. Recent inspections at The Boathouse Oyster Bar have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at The Boathouse Oyster Bar 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 The Boathouse Oyster Bar inspected?
Based on the inspection history on file, The Boathouse Oyster Bar is inspected around five times per year on average.
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