The Edge Seafood Restaurant
Last inspected: Apr 6, 2026
100
Score
The Edge Seafood Restaurant appears in inspection records 14 times, starting in 2023. The latest inspection on file is from Apr 6, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
That puts the facility ahead of the local pack: the average Destin restaurant scores 90. The file should reassure diners considering a visit.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Feb 4, 2026
Routine - Food
No violations found.
100
Feb 3, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by live roaches observed. Six or greater live roaches observed. Six or greater live roaches observed moving from cook line lowboy cold drawer when opened for inspection. Exact count difficult due to mobility of live roaches. **Warning**
35A-05-4
Basic - Water leaking from drain pipe of ware wash hand wash sink.
29-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Semi frozen Mahi and calamari thawing in prep sink in standing water. Operator advised to complete thawing process under cold running water .
06-01-5
Basic - Nonfood-contact surface soiled . Exterior of cook line lowboy cold hold drawers and gaskets soiled by direct contact with live roaches. Operator advised to clean and sanitize surfaces. Food in drawers commercially sealed at time of the inspection.
23-03-4
Basic - Dead roaches on premises. Seven dead roaches observed in following locations - Four dead roaches observed on floor of kitchen make line behind and under make line coolers. Three dead roaches observed on expo floor behind storage table. **Warning**
35A-03-4
70
May 1, 2025
Complaint Partial
No violations found.
100
Apr 8, 2025
Complaint Full
No violations found.
100
Mar 24, 2025
Complaint Full
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher relocated to cook line and did not wash hands prior to putting on gloves.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - sliced cheese (48/gouda 47/ cheddar 49 F ) less than 4 hrs.
03A-02-5
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Oyster tags with required information in incorrect location. Incorrect Shellfish Shippers certification number observed . Not located in Original Dealer's Cert . No. ( If Different) location on oyster tag. Approved source confirmed/ stop sale not required. Superior Oyster Co. LA - 2585-SS Different than Shellfish Shippers list for 3/25
01C-09-5
Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Walk in cooler / speed rack Chef able to locate corresponding tags - stop sale not required **Repeat Violation** **Warning**
01C-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen and upstairs bar hand wash sinks used for storage of equipment and utensils.
31A-11-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Expo line sanitation bucket stored in close proximity to pita chips .
21-44-1
Basic - Standing water in floor drain/floor drain draining very slowly. Ware wash and prep area floor drains
29-19-4
Basic - Objectionable odors adjacent to expo line floor drain.
36-64-5
39
Nov 5, 2024
Routine - Food
No violations found.
100
Nov 4, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Sliced cheese 44, cooked pasta 48, steak 48, shucked oysters 50, bagel shell stock 44 ( surface ) , raw chicken 45F Per KM less than 4 hrs. Walk in cooler condenser iced over. Repairs underway at time of the inspection. KM opened adjoining walk in freezer to facilitate cold holding. Make bar - Cooked rice 47/48F less than 1 hr. ( loaded above chill line ) rice removed and placed below chill line of containers. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags
01C-02-4
Intermediate - No soap provided at handwash sink. Cook line hand wash sink Restocked during the inspection **Corrected On-Site**
31B-03-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Pre shucked oysters on speed rack in walk in cooler . Kitchen Manager able to provide corresponding Oyster Tags .
01C-04-4
Basic - Ice buildup in walk-in cooler . Condenser iced over Repairs underway at time of the inspection.
14-69-4
55
Feb 9, 2024
Routine - Food
No violations found.
100
Jan 18, 2024
Routine - Food
No violations found.
100
Dec 27, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-12-27: At time of the callback No CFM in place Time Extended from original inspection **Time Extended**
53A-07-6
90
Dec 20, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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 Multiple attempts **Repeat Violation** **Warning**
22-41-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster Specific Consumer Advisory provided to operator and posted during the inspection. **Corrected On-Site**
02A-01-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
52
Jul 10, 2023
Food-Licensing Inspection
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
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. Chlorine 0 ppm x multiple attempts. Corrected during inspection to 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects observed in ware washing/ prep area.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rear upright reach in freezer, repackaged fish over corn and shake mix
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left line for rear preparation area and did not change gloves. Cooked left line for walk in cooler and did not change gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: cheese 54/52f, leaf lettuce 57f Less than 4 hours. Inspection during busy lunch service
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
29-34-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Floor area(s) covered with standing water. Ware wash area
36-22-4
Basic - Dead roaches on premises. 1 dead rich observed under fish machine drying rack, removed during inspection. **Corrective Action Taken**
35A-03-4
33
Apr 20, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Edge Seafood Restaurant last inspected?
The most recent health inspection at The Edge Seafood Restaurant on file is from Apr 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at The Edge Seafood Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Edge Seafood Restaurant.
How does The Edge Seafood Restaurant compare to other restaurants in Destin?
The Edge Seafood Restaurant most recently scored 100 out of 100, which is higher than the Destin average of 90.
Has The Edge Seafood Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Edge Seafood Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Edge Seafood Restaurant 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 Edge Seafood Restaurant inspected?
Based on the inspection history on file, The Edge Seafood Restaurant is inspected around five times per year on average.
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