Fatboys
104 Harbor Blvd, Destin, FL 32541 · Permanent Food Service · License 5604187
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 complaint inspection3 high priority (fixed by the Jul 28 follow-up, 1 repeat), 4 basic-15
- Safety score85
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 visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Upon callback Dumpster pad and ground adjacent to grease recycling container cleaned and absorbing material placed over area. Advised manager to ensure all absorbent material is removed and properly disposed of.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Cooked chicken wings cooling overnight 49/51/48/46/47/65/58/49°F ( see stop sale ) Confirmed cook date 7/26/26 with kitchen staff. Prob Thermometer calibrated with staff.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Line make bar - sliced cheese 48/51°F , salsa 57, shredded cheese 57°F ( per staff less than 1 hr. ) Staff advised to keep top lid closed and fill containers to chill line only )
Repeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked chicken wings cooling overnight 49/51/48/46/47/65/58/49°F ( see stop sale ) Confirmed cook date 7/26/26 with kitchen staff. Prob Thermometer calibrated with staff.
Basic4
Code 33, Garbage and refuse: Open side doors on dumpster .
Parking lot dumpster
Garbage on the ground and/or pad around dumpster.
Grease on the ground and/or pad around grease receptacle.
Manager notified grease recycling company Staff advised to contain and clean grease on ground.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Outside seating deck. Manager stated that outside deck seating will be closed until area cleaned.
Reporting only1
Code 47, Electrical wiring: Observed active water leak and pooled water around electrical outlet and main electrical feed / breaker box .
For reporting purposes only. M. Taylor Destin Fire Control AHJ notified
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.
- Stop sale
- An order that the food can’t be sold or served.