DirtyFLRestaurant Inspection Data

FISH ON

With 11 inspections documented, FISH ON maintains a 3.5/5 food safety rating in DESTIN. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 11 reports on file

791 Harbor Boulevard
Florida, 32541
Okaloosa County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 11 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13607973

Met Inspection Standards
  • N/A:No Violations Were Observed

1/7/2026· 2mo ago

Visit ID: 10908618

Follow-up Inspection Required

2 high, 1 basic

  • 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. Line salad make bar - ambient 50F and above. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight. Prob Thermometer calibrated with operator. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - tuna dip 56, cheese 55, cut lettuce 51, fresh mozzarella 59, Bread pudding 51F Greater than 4 hrs / Items held on bar overnight. Repeat Violation Warning

7/14/2025· 8mo ago

Visit ID: 10836518

Met Inspection Standards
  • N/A:No Violations Were Observed

5/9/2025· 10mo ago

Visit ID: 10836072

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-05-09: At time of callback no food handling employee training in place. **Time Extended**

5/8/2025· 10mo ago

Visit ID: 10752709

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact surfaces at fry station.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in these units until repaired. #1 walk in cooler ( interior) 47F ambient Salad station make bar - ambient temperature greater than 50F Repeat Violation
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 33-16-4:Basic - Open dumpster lid.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Cook line Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad cooler - tomatoes 58, feta 61, tuna dip 51, salad mix 68F ( per chef less than 2 hrs. ) Items iced during the inspection to facilitate rapid cooling. Walk in cooler #1 - salad mix 49F moved to second cooler. **Corrective Action Taken** Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

1/3/2025· 1y 2mo ago

Visit ID: 10752578

Met Inspection Standards

1 basic

  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment stored on cook-line in close proximity to food and food contact surfaces. ( adjacent to ware wash area ) Possible contamination and nesting risk Repeat Violation Warning - From follow-up inspection 2025-01-03: At time of the callback Some unnecessary items removed from cook line . Area organized and cleaned . **Time Extended**

1/2/2025· 1y 2mo ago

Visit ID: 8775420

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 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. Make bar #1 ( closest to ware wash area )
  • 36-73-4:Basic - Floor soiled/ with accumulation of debris. Cook line - under make bars and storage shelves.
  • 14-33-4:Basic - Multiple cook line storage shelves observed with rust that has pitted the surface. Storing food contact items.
  • 33-31-5:Basic - Unnecessary items/unused equipment stored on cook-line in close proximity to food and food contact surfaces. ( adjacent to ware wash area ) Possible contamination and nesting risk Repeat Violation Warning
  • 29-11-4:Basic - Water leaking from drain line at hand wash sink located at cook line triple sink . Drain pipe disconnected and in disrepair. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F all over 4 hrs. Prob thermometer calibrated with operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar #1 - cut / diced tomatoes 48, lettuce 48, tuna dip 48, feta cheese 49, raw chicken 52F - all over 4 hrs. , Prob thermometer calibrated with operator. See stop sale Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand wash sinks used for storage of utensils. Utensils removed during the inspection Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese grits in walk in cooler 72 hrs per chef

2/8/2024· 2y 1mo ago

Visit ID: 8538468

Met Inspection Standards

1 int, 1 basic

  • 33-31-5:Basic - Unnecessary items/unused equipment stored on rear cook line adjacent to walk in cooler and ware wash area.
  • 31A-09-4:Intermediate - Handwash sinks not accessible for employee use at all times. Front line and ware-wash hand wash sinks blocked. Both sinks cleared during inspection. Corrected On-Site

12/27/2023· 2y 2mo ago

Visit ID: 8539587

Met Inspection Standards
  • N/A:No Violations Were Observed

10/30/2023· 2y 4mo ago

Visit ID: 8538254

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-30: No employee training available at time of the callback inspection. **Time Extended**

10/27/2023· 2y 4mo ago

Visit ID: 8374653

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 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. Saute station make bar not maintaining TCS food at or below 41F Ambient temperature at time of the inspection 50F + Repeat Violation
  • 22-16-4:Basic - Reach-in cooler and freezer interior/shelves and bottoms have accumulation of soil residues. Cook line make bars / 2 door upright at fry station. #8 make bar.
  • 22-41-4: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 Corrected during the inspection 100 ppm chlorine Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Saute station make bar- fish 55/53/51/59F , crab cakes 59, Beef patties59F - per operator less than 4 hrs. Items iced and moved into walk in cooler during the inspection to facilitate rapid cooling. Corrected On-Site Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with hard crusty food debris. Make line slicer Slicer cleaned during the inspection Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning