THE BACK PORCH- DESTIN
Scenic Hwy 98
Florida, 32541
Okaloosa County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
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 1/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 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 1/7/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface over rolls at expo and under pans on cook line and under shredded cheese and croutons. Chef had employee remove cloths from food contact surfaces. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in walk-in freezer at door.
- 08B-12-5:Basic - Stored food not covered. Grouper stored in walk in cooler not covered. Snow crab stored in upright freezer not covered. Shucked oysters stored in walk in beer cooler not covered. Chef had employees cover all food. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- make bar- cooked shrimp 50F, tuna dip 49F, halved tomatoes 54F, crab claws 57F, scallops 53F (10:30-2:12). Cold hold drawers- ground beef 47F, sliced cheese 46F, Maui 45F, tuna 47F, grouper 46F, shrimp on stick 47F (9:30-2:18). See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- cooked shrimp 50F, tuna dip 49F, halved tomatoes 54F, crab claws 57F, scallops 53F (10:30-2:12). Cold hold drawers- ground beef 47F, sliced cheese 46F, Maui 45F, tuna 47F, grouper 46F, shrimp on stick 47F (9:30-2:18). See stop sale **Warning**
Food safety inspection conducted on 1/7/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in ware washing area on dish shelves. **Repeat Violation**
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/12/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 7/1/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
- 35A-02-6:High Priority - Live, small flying insects in dry storage room located off kitchen. Approximately 3-4 small flying insects observed. No contact with food and / or food contact surfaces observed. Flys killed and removed during the inspection. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Line 1 hot hold - mixed vegetables 129F less than 1 hr.
- 31A-10-4:Intermediate - Equipment chemical drain lines draining into ware wash handwash sink.
Food safety inspection conducted on 7/1/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).