CAMILLE'S
2931 Scenic Highway 98
Florida, 32541
Okaloosa County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings. Observed 3 in a food bin on bottom shelf in dry storage location. Observed 2 on floor under pallet and rice bin. Owner removed food bin and discarded in outside trash can. Owner swept and mopped floor under pallet and rice bin at time of inspection. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-03-12: Observed no rodent droppings at time of inspection. Admin Complaint
Food safety inspection conducted on 3/12/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2025
High Priority
2
Intermediate
3
Basic
13
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in oats in bin"
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co 2 tak used to prop open kitchen door. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 21-05-5:Basic - Cloth used as a food-contact surface over cooked turkey and breaded seasoning in kitchen. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in kitchen between turkey and bacon. Repeat Violation
- 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Only wash set up in 3 compartment sink with dishes drying on drain board.
- 10-17-4:Basic - In-use knife/knives stored between cutting board and soiled dry cloth at make bar.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.scoop handle stored in rice bin.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in upright cooler in kitchen. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use at make bar. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
- 12A-11-4:High Priority - Employee served food to guest outside on patio and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands or changing gloves upon returning to employee area.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings. Observed 3 in a food bin on bottom shelf in dry storage location. Observed 2 on floor under pallet and rice bin. Owner removed food bin and discarded in outside trash can. Owner swept and mopped floor under pallet and rice bin at time of inspection. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gasket on deep freezer heavily soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in drain of hand sink in kitchen, Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. Repeat Violation
Food safety inspection conducted on 3/11/2025 revealed 18 total violations (2 high priority, 3 intermediate, 13 basic).
Inspection on 1/9/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/9/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Facility Temporarily Closed
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface over pan of corn meal mix sitting on make bar cutting board.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle .
- 21-10-4:Basic - Soiled dry wiping cloth in use and stored on top of lip of 3 compartment sink and hand sink.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floors in dry storage area soiled.
- 41-24-4:High Priority - Pesticide-emitting strip present on food storage bin on shelf in dry storage/ mop sink area. Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent droppings under food storage shelves in dry storage / Mop sink area. Observed multiple rodent droppings on 4 separate pesticide emitting strips one which was stored on top of a food bin on dry storage shelf. Warning
- 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. Observed bag of corn meal with holes possibly from Vermin on dry storage food shelf in mop sink area.See stop sale.
Food safety inspection conducted on 1/9/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 12/19/2024
High Priority
0
Intermediate
2
Basic
13
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tank stored in hallway outside of kitchen not adequately secured. Repeat Violation
- 21-17-4:Basic - Clean linens stored on floor in dry storage area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in kitchen. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on top of make bar in kitchen and cell phone stored on flour tortillas and food containers in kitchen. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Deep freezer heavily rusted. Repeat Violation
- 22-09-5:Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Heavy soil buildup on rice bin and lid.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in rice.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen by 3 compartment sink.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in upright glass cooler. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use on prep table in kitchen and at barista machine at bar. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen and dry storage floors have unsealed concrete. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice in bin and cut wrapped bagged salmon in deep freezer not labeled only date on salmon. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gasket on deep freezer soiled. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 12/19/2024 revealed 15 total violations (0 high priority, 2 intermediate, 13 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/19/2024
High Priority
2
Intermediate
6
Basic
14
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-10-4:Basic - 2 Soiled dry wiping cloths in use on cutting board at bar. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Card board used to line bottom of upright freezer.
- 14-74-7: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. Ambient 66F, ambient 55F.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Deep freezer heavily rusted on lid and exterior.
- 08B-38-4:Basic - Food stored on floor. Case of grapefruit stored on floor next to upright freezer. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice bin at bar soiled.
- 08B-12-5:Basic - Stored food not covered. Raw shrimp stored in deep freezer not covered, bag left open. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw chicken 28F, ground beef 29F. Chicken thawing in standing water and ground beef thawing with no cold running water in 3 compartment sink.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored in hand washing sink at bar. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled cloth stored at barista machine at bar.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Portioned fish stored in deep freezer has a date without a label.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make bar- ambient 66F- grouper 49F, mango salsa 61F, raw chicken 54F, cut lettuce 56F, held overnight, (breaded raw shrimp 54F (10:00-11:00). See stop sale Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scrambled eggs 113F (10:40-11:00). Employee discarded eggs instead of reheating.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table heavily soiled in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drink and dish soap stored in hand wash sink in kitchen. Wet soiled cloth stored in hand wash sink at bar. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 8/19/2024 revealed 22 total violations (2 high priority, 6 intermediate, 14 basic).
Inspection on 1/22/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface under bottle with liquid butter/oil, and spices on shelf over cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food prep table in cook kitchen.
- 40-06-5: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 surface next to steam well in cook kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil jugs stored on floor in dry storage near deep freezer. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor not sealed in cook kitchen or dry storage area. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet soiled cloths at bar area stored on food contact surfaces.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Outside of ice bin and lid soiled at bar. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in cook kitchen. Repeat Violation
Food safety inspection conducted on 1/22/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 10/11/2023
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank propping kitchen door open un chained. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Both make table cutting boards have deep dark grooves at make tables.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door propped open with CO2 tank. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cans of V8, bag of bread crumbs, canola oil, box of oranges, and powdered sugar stored on ground out side kitchen in breeze way. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened bottle of drink stored in upright glass cooler next to consumer food.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry cloth stored on top of cutting board at make table.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, cook line, hand wash sink and ware washing area have unsealed concrete floors. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing task from flat top to make table changed gloves with out washing hands.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook changing task multiple times in kitchen from dropping bread in toaster to reheating items on flat top to leaving kitchen with out washing hands or changing gloves. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chopped sausage 97F, scrambled eggs 103F ( 9:00-10:25 ). Cook reheated sausage and eggs on flat top to 169F for hot hold. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles of bleach and degreaser stored on floor in front of hand sink and 3 compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily soiled at make tables. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than hand washing in kitchen next to 3 compartment sink. Container and 2 scrub pads stored in hand sink. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink next to 3 compartment sink.
Food safety inspection conducted on 10/11/2023 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).