Cjs Harbor Hangout
385 Harbor Blvd Unit #1, Destin, FL 32541 · Permanent Food Service · License 5603938
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (fixed by the Oct 29 follow-up), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-22
- Extension granted on Aug 31, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 29, 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 - 1st follow-up visitAug 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Upon callback No plan review submitted and / or approved for addition of exterior walk in cooler .
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Two door upright reach in cooler - ground beef 50, cheese 49/50, raw chicken 45°F per staff less than 4 hrs. Exterior walk in cooler - Cheese 44/45, butter 46°F per manager less than 4 hrs.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Approximately 4-6 small flying insects observed in proximity of floor drain in ware-wash area and bar.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Table mounted slam can opener blade observed soiled with crusty hard debris buildup. Can opener located in expo / wait station . Bar soda guns solid with heavy buildup . Both cleaned during the inspection.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Exterior walk in cooler and freezer added . Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in exterior walk in cooler.
Fan box / condenser iced - over at time of the inspection.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of Dishwasher soiled
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior observed to have an accumulation of soil residues and food debris.
Pizza bar
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-coolers
Pizza make bar and kitchen two door upright reach in cooler .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Walls soiled with accumulated grease, food debris, and mold like substance.
Ware wash area.
Floors soiled with an accumulation of debris and grease buildup.
Make line and kitchen under and between / behind equipment.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.