Kelly Plantation Golf Club
307 Kelly Plantation Dr, Destin, FL 32541 · Permanent Food Service · License 5603313
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-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 · 1 visitRoutine inspection
- First visitJul 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 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.
Make bar- cut strawberries 49°F, cut melon 44°F, liquid egg 49°F, cooked chicken breast 46°F, halved tomatoes 52°F ( 8:00-9:30). Discussion on ambient cooling food after preparation to maintain temperature at 41°F or below). Cook closed lid on make bar to reduce temperatures.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of chlorine cleaner stored on food contact table next to meat slicer. Cook removed bottle from food contact surface.
Fixed on the spotRepeat violation
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Provided establishment with chlorine test strips.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Vent in dry storage location is rusted.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.