The Back Porch- Destin

1740 Scenic Hwy 98 East, Destin, FL 32541 · Permanent Food Service · License 5601241

Official report

100

out of 100

Grade A

Safety score 100 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

No violations foundRoutine inspection, Oct 30, 2026

How the score was calculated

Starting score100
No deductions. Clean latest visit and nothing pending.
Safety score100

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 4 visits

Latest inspection

Oct302026

Routine inspection

No violations found

First visitOct 30, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 2

Oct162026D60Complaint inspection13 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 28, Sewage and wastewater disposal: Observed Raw sewage on ground of establishment under and around dumpster compactor and in street water drain near dumpster.
  Observed no waste waster or sewage on ground. Compactor was replaced with flip top dumpster.
  Administrative complaint
Intermediate1
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Observed establishment with menu corrections to match chalk board fresh catch amberjack from North Carolina.
  Administrative complaint
Official report, on the Florida DBPR website
First visitOct 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Dishwasher rinsed and washed dishes in dish machine with bare hands then removed clean dishes and stored them without washing hands. Manager had employee wash hands and re wash dishes.
  Fixed on the spot
- Code 28, Sewage and wastewater disposal: Observed Raw sewage on ground of establishment under and around dumpster compactor and in street water drain near dumpster.
  Administrative complaint
Intermediate2
- Code 35, Insects, rodents, pests and animals: Evidence of feeding stray/wild animals - food/water bowls provided outside.
  Multiple cat houses on porch and near entrance with food and water bowls.
  Repeat violation
- Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
  Menu states Gulf fish, amberjack being offered from North Carolina.
  Administrative complaint
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Potatoes and snapper stored in walk in cooler and snow crab stored in walk in freezer not covered. Manager had employee cover food items.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Multiple pizza cutters stored in Crack of boarded window. Manager removed cutters and placed them in ware washing.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Multiple employee beverage containers in a cold holding unit with food to be served to customers.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Multiple portion bowls stored in food at make bar. Manager removed and discarded bowls during inspection.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior ice machine door, lids and track soiled and ice bin lid in wait station soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Multiple dishes stored on shelves wet nesting. Discussion on air drying dishes.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust in dry storage location up stairs.
  Ceiling tile missing near ice machine and above fish cutting prep station above dishes in shelf in kitchen.
  Repeat violation
Official report, on the Florida DBPR website

Aug52026B80Complaint inspection7 violations, 2 high priority No follow-up needed

First visitAug 5, 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.
7 violations found:
- 2 High priority
- 4 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Bar- Cold hold- reach in cooler- ambient 61°F, shucked oysters 48°F-53°F ( 12:30-3:06). Cold hold- milk bath 48°F ( 11:00-2:45). Cold hold- reach in cooler- raw tuna 45°F, snapper 40°F, tuna dip 45°F (11:00-2:50). Cold hold- expo- left- Cole slaw 42°F, right- coleslaw 47°F ( 11:00-2:56).
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
  Observed establishment breading chicken and seafood using same milk bath/egg wash and same breading flour. Chef corrected by utilizing 2 breakers and 2 baths/washes. Observed breaded grouper cooked prior to correction.
  Fixed on the spot
Intermediate4
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Observed hanging thermometer in reach in cooler registering 50°F, ambient temp check 41°F.
  Probe thermometer not accurate within plus or minus 2°F.
  Calibrated thermometers with chef. Inspector calibrated to 32°F, chef 33°F, took temp of tuna dip in reach in cooler- inspector temp was 45°F, chef 57°F.
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  3 compartment sink- quaternary solution 150°F.
- Code 35, Insects, rodents, pests and animals: Evidence of feeding stray/wild animals - observed food/water bowls and multiple cat houses provided outside on front entrance porch and on ground before porch and stairs.
  Repeat violation
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.