The Edge Seafood Restaurant

302 Harbor Blvd Ste C, Destin, FL 32541 · Permanent Food Service · License 5604258

Official report

out of 100

Grade A

Safety score 98 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Cutting board has cut marks and observed stained .Basic · 1 other violation

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
2 basic
-2
Safety score98

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct62026

Routine inspection

2 violations found

First visitOct 6, 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.
2 violations found:
- 2 Basic
What the inspector cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and observed stained .
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Ware wash area floor.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026F49Complaint inspection19 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 9, 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:
- 1 High priority
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Upon callback, no flying insects noted.
  Administrative complaint
Official report, on the Florida DBPR website
First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 3 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make table tomatoes 46°F 12:00pm 42°F 1:40pm sliced cheese 53°F 12:00pm 43°F 1:40pm, cooked rice 46°F 12:00pm 43°F 1:40pm Low boy cooked rice 48°F
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw shell eggs stored on shelf above raw mahi in walkin cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed five live flying insects on garbage can at prep area, one dead fly on prep table, six flying in dry storage area.
  Administrative complaint
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Observed tags of four bushels of oysters in shell dated 07/08/26 that were in prep state/not yet served.
  Repeat violation
  Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
  Observed four bushels of oysters in prep sink commingled during prep.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No quat test kit available for testing sanitizer buckets.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed individual use cocktail utensils stored in soiled container at expo station. Observed daiquiri machine nozzle with accumulation of black debris.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed milk and vegetables stored on floor outside walkin cooler during receiving and three containers of vegetable oil stored on floor in dry storage area.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop stored atop drink dispenser at drink station near kitchen entrance.
- Code 21, Wiping cloths and linens: Clean linens stored on floor.
  Observed two bags of clean wiping clothes stored on floor in nook beside far make table in kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan covers in walkin cooler with accumulation of dust.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plates and half pans wet stacked on clean drying rack.
  Silverware/plate dried with a towel/cloth.
  Observed dish washer drying plates with wiping cloth.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of upright reach-in-freezer.
- Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
  Observed heavy buildup of grease on ground at grease receptacle.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind expo station with buildup of food debris and wall at kitchen entrance/beside mechanical dish machine with accumulation of black mold-like substance.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee drink stored on prep table in kitchen and employee drink stored beside ice in upstairs bar.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured- throughout establishment.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.