The Olive Garden Italian Restaurant 1689
34970 Emerald Coast Pkwy, Destin, FL 32541 · Permanent Food Service · License 5603486
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection1 high priority (no follow-up needed, 1 repeat), 2 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 9, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Walk in cooler- ROP salmon 37°F thawed inside package.
Repeat violation
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Walk in cooler- ROP salmon 37°F.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Repeat violation
Earlier inspections 1
A94Routine inspection2 violations Warning issued
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Multiple days missing recorded times, temperatures, and manager sign off. Observed Cook chill- (HACCP) cook Toscana soup 187°F. Bag 185°F. Cooling in ice during inspection and no times or temps recorded.Walk in cooler- 8/23/26-Toscana soup 40°F. Reheating meatballs- (2:00-4:18) 207°F. Packing recorded temps above and below 135°F. Cooking, bagging, cooling and reheating times and temperatures not recorded today.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
HACCP plan not being followed properly. Missing recorded times, temps on cooking, bagging,cooling and reheating cook chill products. Employee unable to answer basic questions on process .
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
- Stop sale
- An order that the food can’t be sold or served.