Blue Iguana Taco Bar and Cantina
36178 Emerald Coast Parkway, Destin, FL 32541 · Permanent Food Service · License 5603599
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 17 complaint inspection2 high priority (fixed by the Aug 18 follow-up), 3 basic (2 repeats)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Shredded Lettuce on make bar exposed to contamination by direct contact with squeeze bottle stored in the lettuce.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Expo - tubed salsa 50°F less than 4 hrs. Ice bath melted ( advised operator to re- ice for rapid cooling). Make bar - Cooked wings 54/53°F less than 1 hr. Advised operator to ice for rapid cooling . cheese 49/49°F less than 4 hrs., // #1 walk in cooler ambient 42°F , salad mix 50/50/49°F less than 4 hrs. Temperature control logs provided to operator to assist in monitoring cold hold of TCS foods.
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Cook line make bar
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease and food debris.
Rear fajitas station grill stand and table .
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Floor drain at back line fajita station and floor drain at walk in coolers.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.