THE BACK PORCH- DESTIN
Scenic Hwy 98
Florida, 32541
Okaloosa County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 9 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).
Inspection on 5/20/2024
High Priority
0
Intermediate
1
Basic
9
Total
10
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
- 36-36-4:Basic - Ceiling tile missing in kitchen over make table near expo. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water in multiple areas in bar area, kitchen and walk in coolers. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable in walk in cooler and Beer cooler.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice machine scoop stored on rusted shelves in walk in cooler. Manager removed scoop and sent to warehouse washing area. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine sliding doors heavily soiled.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on multiple cutting boards in kitchen. Repeat Violation
Food safety inspection conducted on 5/20/2024 revealed 10 total violations (0 high priority, 1 intermediate, 9 basic).
Inspection on 4/11/2024
High Priority
3
Intermediate
3
Basic
14
Total
20
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
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in warehouse washing area. Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface under dishes and multiple food prep areas in kitchen, bar drink area and wait station. Cloths were removed from under food contact surfaces. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at make table, kitchen and ware washing area on shelves have deep cut marks. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on wait station food contact surface and 3 drinks stored on expo shelf.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside near dumpsters. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water at bar and beer cooler near bar.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 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. Pitcher handle stored in rice. Repeat Violation
- 21-10-4:Basic - Multiple Soiled dry wiping cloths in use and stored at make tables on cutting boards in kitchen. Cloths removed and stored in sanitizer solution. Corrected On-Site
- 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled apron stored in upright freezer on top of ice bags on cook line.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in multiple locations in kitchen and walk in coolers.
- 29-03-4:Basic - Water draining onto floor surface. Hand wash sink near walk in cooler door in kitchen running and draining on floor.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came inside from side door near dumpsters, walked through expo/ wait station into bar area and began to work with out washing hands. Inspector spoke to manager, manager had employee wash his hands. **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ice bin at bar where oysters are stored and shucked is heavily soiled around the lip of the bin. Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Trash bags used to line food contact surface at Breader station.
- 35A-11-4:Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside under porch near front stairs. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen soiled and on shelves in warehouse washing area. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing at bar. Bowl with liquid soap stored inside sink. Sink at wait station/expo used to dump ice as evidence of ice stored in sink. Repeat Violation
Food safety inspection conducted on 4/11/2024 revealed 20 total violations (3 high priority, 3 intermediate, 14 basic).
Inspection on 2/16/2024
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. 2 open air vents on cook line. Vent covers missing.
- 36-36-4:Basic - Ceiling tile missing. Multiple ceiling tiles missing in kitchen on cook line and over make station near expo.
- 21-05-5:Basic - Cloth used as a food-contact surface under multiple dishes and knife.
- 12B-13-4:Basic - Employee beverage container in a cold holding unit with food to be served to customers. Opened drink stored in upright freezer next to French fries on left side of kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside .
- 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 inside bin of sliced lemons stored in walk in server cooler. Manager removed scoop from lemons. Corrected On-Site
- 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sink at bar at lip/ rim where they shuck oysters is heavily soiled. Shelled Oysters are stored in ice at the sink.
- 35A-11-4:Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. 2 bowls stored under front porch at entrance to establishment, 1 has food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing in wait station. Ice in drain of handwashing sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in wait station in back of dining room.
Food safety inspection conducted on 2/16/2024 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 12/5/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 3 oyster tags without last date served mark.
Food safety inspection conducted on 12/5/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).