4287 LEGENDARY DR, DESTIN, FL 32541
GRAFFITI PIZZA OF DESTIN runs one of the cleanest kitchens in the region — zero high-priority violations in the past year. Eat with confidence. The trailing-year record shows 2 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 46% of the 193 inspected restaurants in DESTIN on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Okaloosa County average of 0.6.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
This visit closed with no further action required.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
This visit closed with no further action required.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing or expired food manager certification, or employee food-safety training not documented.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Every kitchen must have accessible handwash sinks stocked with soap, towels, and the required sign — and the sink cannot double as a dump or prep sink. When the handwash sink is blocked or empty, workers wash less often.
On this record, the category appears in 1 of the 1 trailing-year inspection. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 5604002 — you can read the original documents yourself and compare.