THE EDGE SEAFOOD RESTAURANT
THE EDGE SEAFOOD RESTAURANT maintains a 3.6/5 food safety rating based on 13 health department inspections in DESTIN. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 13 reports on file
302 HARBOR BLVD STE C
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 13 health inspection reports
All Inspection Reports
2/4/2026· 1mo ago
Visit ID: 13625062
Met Inspection Standards- N/A:No Violations Were Observed
2/3/2026· 1mo ago
Visit ID: 10878423
Facility Temporarily Closed1 high, 4 basic
- 35A-03-4:Basic - Dead roaches on premises. Seven dead roaches observed in following locations - Four dead roaches observed on floor of kitchen make line behind and under make line coolers. Three dead roaches observed on expo floor behind storage table. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled . Exterior of cook line lowboy cold hold drawers and gaskets soiled by direct contact with live roaches. Operator advised to clean and sanitize surfaces. Food in drawers commercially sealed at time of the inspection.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Semi frozen Mahi and calamari thawing in prep sink in standing water. Operator advised to complete thawing process under cold running water .
- 29-11-4:Basic - Water leaking from drain pipe of ware wash hand wash sink.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches observed. Six or greater live roaches observed. Six or greater live roaches observed moving from cook line lowboy cold drawer when opened for inspection. Exact count difficult due to mobility of live roaches. Warning
5/1/2025· 10mo ago
Visit ID: 10829133
Met Inspection Standards- N/A:No Violations Were Observed
4/8/2025· 11mo ago
Visit ID: 10805395
Met Inspection Standards- N/A:No Violations Were Observed
3/24/2025· 11mo ago
Visit ID: 10805157
Follow-up Inspection Required2 high, 5 int, 3 basic
- 36-64-5:Basic - Objectionable odors adjacent to expo line floor drain.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Expo line sanitation bucket stored in close proximity to pita chips .
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Ware wash and prep area floor drains
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher relocated to cook line and did not wash hands prior to putting on gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - sliced cheese (48/gouda 47/ cheddar 49 F ) less than 4 hrs.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen and upstairs bar hand wash sinks used for storage of equipment and utensils.
- 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 01C-03-4:Intermediate - Oyster tags not marked with last date served. Warning
- 01C-09-5:Intermediate - Oyster tags with required information in incorrect location. Incorrect Shellfish Shippers certification number observed . Not located in Original Dealer's Cert . No. ( If Different) location on oyster tag. Approved source confirmed/ stop sale not required. Superior Oyster Co. LA - 2585-SS Different than Shellfish Shippers list for 3/25
- 01C-04-4:Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Walk in cooler / speed rack Chef able to locate corresponding tags - stop sale not required Repeat Violation Warning
11/5/2024· 1y 4mo ago
Visit ID: 10711337
Met Inspection Standards- N/A:No Violations Were Observed
11/4/2024· 1y 4mo ago
Visit ID: 8760164
Follow-up Inspection Required1 high, 4 int, 1 basic
- 14-69-4:Basic - Ice buildup in walk-in cooler . Condenser iced over Repairs underway at time of the inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Sliced cheese 44, cooked pasta 48, steak 48, shucked oysters 50, bagel shell stock 44 ( surface ) , raw chicken 45F Per KM less than 4 hrs. Walk in cooler condenser iced over. Repairs underway at time of the inspection. KM opened adjoining walk in freezer to facilitate cold holding. Make bar - Cooked rice 47/48F less than 1 hr. ( loaded above chill line ) rice removed and placed below chill line of containers. **Corrective Action Taken** Repeat Violation Warning
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line hand wash sink Restocked during the inspection Corrected On-Site
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
- 01C-04-4:Intermediate - Trays of raw pre-shucked oysters do not have a proper label. Pre shucked oysters on speed rack in walk in cooler . Kitchen Manager able to provide corresponding Oyster Tags .
2/9/2024· 2y 1mo ago
Visit ID: 8581476
Met Inspection Standards- N/A:No Violations Were Observed
1/18/2024· 2y 1mo ago
Visit ID: 8594733
Met Inspection Standards- N/A:No Violations Were Observed
12/27/2023· 2y 2mo ago
Visit ID: 8579130
Follow-up Inspection Required1 int
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2023-12-27: At time of the callback No CFM in place Time Extended from original inspection **Time Extended**
12/20/2023· 2y 2mo ago
Visit ID: 8440764
Follow-up Inspection Required3 high, 2 int
- 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 Multiple attempts Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken** Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster Specific Consumer Advisory provided to operator and posted during the inspection. Corrected On-Site
7/10/2023· 2y 8mo ago
Visit ID: 8281043
Met Inspection Standards6 high, 1 int, 2 basic
- 35A-03-4:Basic - Dead roaches on premises. 1 dead rich observed under fish machine drying rack, removed during inspection. **Corrective Action Taken**
- 36-22-4:Basic - Floor area(s) covered with standing water. Ware wash area
- 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. Chlorine 0 ppm x multiple attempts. Corrected during inspection to 100 ppm. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects observed in ware washing/ prep area.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rear upright reach in freezer, repackaged fish over corn and shake mix
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left line for rear preparation area and did not change gloves. Cooked left line for walk in cooler and did not change gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: cheese 54/52f, leaf lettuce 57f Less than 4 hours. Inspection during busy lunch service
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
7/10/2023· 2y 8mo ago
Visit ID: 8594732
Follow-up Inspection Required- N/A:No Violations Were Observed