The Donut Hole
Last inspected: Mar 24, 2026
100
Score
Inspectors have visited The Donut Hole 11 times, with records going back to 2022. The newest entry in the record is dated Mar 24, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Destin restaurant scores 90. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
No violations found.
100
Mar 23, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side make bar - Pimento 50, sausage 47, shredded cheese 53/54, mixed vegetables 47/48, pooled eggs 50F ( less than 4 hrs ) Items iced during the inspection for rapid cooling Panned raw bacon 69F per staff less than 4 hrs. Moved to walk in cooler during the inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
86
Aug 13, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found Two small flyers insects observed in kitchen. Flying insects observed landing on the food contact surfaces of clean plates. Manager removed the affected plates for wash and sanitization. All other plates covered by manager. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-13: At time of the callback One small flying insect observed in kitchen area. No flying insect contact with food and / or food contact surfaces observed. Fans in place . Dish-ware covered. This violation will be addressed at next inspection. **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line table top - hash browns 57F, sliced ham 70F, cooked sausage 81F per manager and staff at 1 hr. Cooked mixed vegetables and carrots 78F at 2 hrs. (No time stamp / no knowledge of TPHC ) Operator advised to place above mentioned food in secondary cold hold unit for rapid cooling. **Warning** - From follow-up inspection 2025-08-13: Upon callback No TCS food observed on kitchen table top(s). Front line reach in cooler - sliced ham 53F ( less than 1 hr. );, cooked sausage 48F cook - cool at less than 1 hr. , hash browns 41F No cooked mixed vegetables and carrots at time of the callback . This violation will be addressed upon next inspection. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Upon inspection observed stated on menu - Ultimate Gulf Coast Omelet ... ( Cheese , Pepper, Onions, Large Gulf Shrimp and Fresh Local Crabmeat ) At time of inspection cooked shrimp observed in the omelet make line cooler. Shrimp on hand at establishment observed to be packaged Harbor Banks Farmed Raised Product of India . Multiple cases of the Harbor Banks Farmed Raised ship observed in the walk in cooler. Shrimp confirmed with Manager on duty - Thanyamai Sae- Ung **Admin Complaint** - From follow-up inspection 2025-08-13: Upon Callback Cited 8/12/25 Intermediate - Identity of food or food product misrepresented. Upon inspection observed stated on menu - Ultimate Gulf Coast Omelet ... ( Cheese , Pepper, Onions, Large Gulf Shrimp and Fresh Local Crabmeat ) At time of inspection cooked shrimp observed in the omelet make line cooler. Shrimp on hand at establishment observed to be packaged Harbor Banks Farmed Raised Product of India . Multiple cases of the Harbor Banks Farmed Raised ship observed in the walk in cooler. Shrimp confirmed with Manager on duty - Thanyamai Sae- Ung **Admin Complaint**
52-01-4
67
Aug 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. Cook line table top - hash browns 57F, sliced ham 70F, cooked sausage 81F per manager and staff at 1 hr. Cooked mixed vegetables and carrots 78F at 2 hrs. (No time stamp / no knowledge of TPHC ) Operator advised to place above mentioned food in secondary cold hold unit for rapid cooling. **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Line cook observed to assemble lettuce tomato and bun for sandwich with bare hands. Manager discarded the sandwich setup and conducted a discussion with the line cook reference no bare hand contact with ready to eat food. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Live, small flying insects found Two small flyers insects observed in kitchen. Flying insects observed landing on the food contact surfaces of clean plates. Manager removed the affected plates for wash and sanitization. All other plates covered by manager. **Corrective Action Taken** **Warning**
35A-02-7
Intermediate - Cook line hand wash sink hot water feed does not have enough water pressure to properly wash hands. **Warning**
27-19-4
Intermediate - Identity of food or food product misrepresented. Upon inspection observed stated on menu - Ultimate Gulf Coast Omelet ... ( Cheese , Pepper, Onions, Large Gulf Shrimp and Fresh Local Crabmeat ) At time of inspection cooked shrimp observed in the omelet make line cooler. Shrimp on hand at establishment observed to be packaged Harbor Banks Farmed Raised Product of India . Multiple cases of the Harbor Banks Farmed Raised ship observed in the walk in cooler. Shrimp confirmed with Manager on duty - Thanyamai Sae- Ung **Admin Complaint**
52-01-4
52
Feb 7, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bars - cook line - sausage 55/56, pimento cheese 47F Per chef less than 2 hrs . Make bar top closed to facilitate cooling. **Corrective Action Taken**
03A-02-5
86
Aug 28, 2024
Routine - Food
No violations found.
100
Aug 21, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Drink Ice in plastic box at front server station not properly protected from contamination. Ice uncovered and in close proximity to customers. Cover placed over ice during the inspection. **Corrected On-Site**
08B-02-4
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. 0 ppm chlorine Chlorine bucket empty 0 ppm x 3 attempts after changing chlorine bucket **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front service counter hand wash sink
31B-02-4
Basic - Dead roach on premises. One dead roach observed on floor of rear storage are under storage rack. Roach removed during the inspection. **Corrected On-Site**
35A-03-4
Basic - Drink glass with no handle used as Ice scoop to dispense food. Front counter Drink glass used as ice scoop Glass removed and safe hygienic ice scooping discussed with manager and staff. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Walk in cooler door in disrepair Exterior door handle broken Interior door plate separating from door .
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Walk in cooler Cooked beans Serving long handled spoon lying in cooked beans . Spoon removed during the inspection. **Corrective Action Taken**
10-06-5
Basic - Interior microwave has accumulation of grease/food debris. Kitchen front line microwave
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Rear storage room upright glass slide door cooler
05-09-4
Basic - Reach-in freezer interior observed to have an accumulation of soil residues. Make line upright reach in freezer - Observed a build up of old food debris on bottom shelf
22-16-4
47
Feb 13, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used as storage , pan removed during the inspection. **Corrected On-Site**
31A-11-4
Basic - Stored food not covered. Ham steaks on walk in cooler rack . Covered during the inspection **Corrected On-Site**
08B-12-5
Basic - Light shield damaged/in disrepair. Walk in cooler
38-01-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled Cleaned during the inspection. **Corrected On-Site**
16-21-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in kitchen ice machine. Removed during the inspection. **Corrected On-Site**
10-01-5
Basic - Cloth used as a food-contact surface. Cloth dish towel used to hold poached eggs on cook line .
21-05-5
70
Nov 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Ice buildup in walk-in freezer. Condenser iced
14-69-4
95
Jun 8, 2023
Routine - Food
No violations found.
100
Sep 7, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Donut Hole last inspected?
The most recent health inspection at The Donut Hole on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Donut Hole?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Donut Hole.
How does The Donut Hole compare to other restaurants in Destin?
The Donut Hole most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has The Donut Hole's inspection record improved over time?
Results have been roughly steady. Inspections at The Donut Hole have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Donut Hole 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 Donut Hole inspected?
Based on the inspection history on file, The Donut Hole is inspected around three times per year on average.
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