DirtyFLRestaurant Inspection Data

POMPANO JOE'S - DESTIN

POMPANO JOE'S - DESTIN located in DESTIN has undergone 10 health department inspections, achieving a 3.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

2237 SCENIC GULF HWY

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 10 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13598846

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

12/17/2025· 2mo ago

Visit ID: 10886678

Follow-up Inspection Required

2 high, 2 int, 8 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth used over lettuce in reach in cooler drawer. Employee removed cloth from food. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler exterior thermometer read 42F, actual ambient temp 56F. Other units exterior thermometers have no reading. Food items above 41F in multiple units with bags of ice over them. Repeat Violation Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable in walk in freezer and in hall to walk in coolers.
  • 08B-38-4:Basic - Food stored on floor. 2 cases of mahi stored on floor near door. Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle stored in white rice. Employee removed scoop from rice. Corrected On-Site
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Chef stated cutting boards are on order. **Corrective Action Taken** Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near 3 compartment sink. Provided handout to establishment. **Corrective Action Taken** Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- reach in cooler- strawberry butter 49F (12-15-25), packaged butter packets 48F, packaged sour cream 45F, shredded cheese 51F, heavy cream 49F ( all held over night ). house made ruemalode sauce 48F (10:30-2:30).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- reach in cooler- strawberry butter 49F (12-15-25), packaged butter packets 48F, packaged sour cream 45F, shredded cheese 51F, heavy cream 49F ( all held over night ). house made ruemalode sauce 48F (10:30-2:30). Cold hold- drawer- Raw Ground beef patty 51F, sliced cheese 48F, raw chicken 51F. Cold hold- breader station- ambient 56F, milk bath 53F (12:00-2:52), on ice- raw shrimp 42F, mahi, snapper, grouper mixed pieces 41F. See stop sale. Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for 3 compartment sink and sanitizer buckets. Inspector provided strips to establishment. 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. Strawberry butter 49F ( made on 12-15-25 no label or date marked with last. See stop sale.

6/19/2025· 8mo ago

Visit ID: 10863097

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

1/17/2025· 1y 1mo ago

Visit ID: 10758580

Met Inspection Standards

1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing over dish machine.
  • 21-05-5:Basic - Cloth used as a food-contact surface under breaker seasoning bin and on cutting boards at make bars. Employee removed cloths from food contact surfaces. Cloth stored over lettuce in cold hold drawer. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. 2 cases of mahi stored on floor in walk in freezer. Chef removed mahi from floor and placed on shelf. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Multiple Cutting board have cut marks and are no longer cleanable at multiple make bars in kitchen. Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use and stored on cutting boards at make bars. Employee removed cloths and placed them in sanitizer solution. Corrected On-Site Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 12 tags missing date last served and hanging by walk in cooler door. Last tag marked was 11/14/25. Repeat Violation

10/24/2024· 1y 4mo ago

Visit ID: 10701044

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

10/22/2024· 1y 4mo ago

Visit ID: 10699954

Follow-up Inspection Required

1 int

  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Delivery hall employee hand wash sink disconnected at time of the inspection. Warning - From follow-up inspection 2024-10-22: Upon callback Delivery Hallway- Handwashing sink out of service for repair **Time Extended**

10/21/2024· 1y 4mo ago

Visit ID: 10699078

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Rear preparation area. Manager moved sanitizer bucket from floor during the inspection. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3-4 small flying insects observed in ware-wash / storage area of kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line pantry make bar - Caso Fresco Cheese 47, shredded lettuce 48, sour cream 45F less than 4 hrs. Grill station crawfish 56F less than 4 hr. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Delivery hall employee hand wash sink disconnected at time of the inspection. Warning

2/27/2024· 2y ago

Visit ID: 8619458

Met Inspection Standards

1 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.

2/16/2024· 2y ago

Visit ID: 8613690

Met Inspection Standards

3 int, 8 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Multiple cloths stored under food pans, fry steam well and cutting boards. Manager removed cloths and sent to laundry. Corrected On-Site Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water in hallway leading to walk in cooler/ freezer. Walk in cooler floor has standing water in side. Repeat Violation
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in hall leading to walk in cooler/freezer. Provided establishment with hand wash sign, manager placed sign above sink. Corrected On-Site Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cook line at grill. Multiple dry soiled cloths stored about kitchen and cook line. Chef removed cloths and placed in a bucket. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Raw shrimp stored in walk in cooler on speed rack not covered. Chef placed a lid on over the shrimp. Corrected On-Site Repeat Violation
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- mahi 66F (12:00-12:35). Employee placed mahi under ice and placed in walk in cooler. **Corrective Action Taken**
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler has unsealed concrete floors. Repeat Violation
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Chef used bare hand to open cold drawer with handle at grill to place a raw beef patty on grill. He then washed hands and placed on gloves. Previously had gloves on touching raw product and opening drawers from handles. Inspector had discussion with chef on proper hand wash washing and glove procedures. All handles were sanitized. ( raw beef did have wrappers in between patties). Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in hallway leading to walk in cooler/freezer. Sink blocked with service cart. Manager removed cart from in front of sink. Corrected On-Site Repeat Violation
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

11/1/2023· 2y 4mo ago

Visit ID: 8358236

Met Inspection Standards

1 high, 9 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface under knife at expo, tortillas and dishes. Chef removed cloths from food contact surfaces. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler door is in disrepair on the interior( where prepped coconut shrimp is stored on line). Rust on metal plate at 2 compartment prep sink. Rust on electrical panels. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside near walk in cooler. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water in hall to walk in cooler/freezer and in walk in cooler. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Mahi stored on floor in walk in freezer near door. Repeat Violation
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Snow crab legs stored in walk in Freezer not covered.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floors and hallway to walk in cooler floors have unsealed concrete and holding water. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer doors with rust that has pitted the surface.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- expo- rice 138F (11:30-12:00). Chef reheated rice to 179F. Corrected On-Site