HOOTERS OF DESTIN

Name: HOOTERS OF DESTIN
Address: 15015 EMERALD COAST PKWY, DESTIN, FL, 32541, US
Rating: 94.1

15015 EMERALD COAST PKWY, DESTIN, FL 32541

License #5603445

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HOOTERS OF DESTIN in DESTIN currently holds an InspectFL Health Score of 94.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on August 6, 2025. Across those visits, inspectors documented 19 total violations — 2 critical, 1 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 25, 2025

The latest inspection on August 6, 2025 included 2 critical violations, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up raw chicken, breaded the chicken placed chicken in fryer, changed gloves and dis not wash hands. Manager had employee wash hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple bowls stored in seasoning in dry storage. Manager removed and discarded bowls.
[33-16-4] Open dumpster lid.
[41-10-4] Toxic substance/chemical improperly stored. Degreaser stored on food contact shelf under steam well table.
[08B-12-5] Stored food not covered. Crab legs stored in walk in freezer on shelf not covered.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat top soiled with grease and liquid. Fryers have heavy grease build up. Heavy grease build up on back of cooking equipment on cook line . Mop sink build up of soil. Walk in freezer door gasket black mold like build up. Multiple trash cans heavily soiled.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Employee cooked diced chicken on flattop grill and did not use a thermometer to check temperature. Inspector asked employee if she had a thermometer she staid no. Inspector checked temperature of chicken 198F.
[29-11-4] Water leaking from pipe and/or faucet/handle at dump sink near wait station.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-01-4] Floor not cleaned when the least amount of food is exposed through out kitchen, prep area ,storage area, ware washing area and in walk in freezer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse