AJ'S GRAYTON BEACH LLC
63 DEFUNIAK ST, Santa Rosa Beach FL 32459 · 850.231.4102
Last inspected Apr 8, 2026 · 8 visits since July 2023
DEC 24
MAR 25
OCT 25
MAR 26
APR 26
— STEADY
5 inspections within 2 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawers- diced chicken 49F, cooked tomatoes 46F, raw shrimp 45F, shucked oysters 54F, redfish 64F, cobra 58F, mahi 66F ( 10:30-3:30). Cold hold- make bar- small raw shrimp 45F, large raw shrimp 45F, grouper 41F, ( 10:30- 3:00 ). Cold hold drawers- shucked oysters 54F ( 10:30- 3:30 ).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White skirting inside bin
Equipment and utensils not properly air-dried - wet nesting. Observed full pan wet nesting on clean drying rack.
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin - ice bin skirt.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine with 0ppm sanitizer reading. Operator set up sanitizer sink during inspection and contacted dish machine service tech. 300ppm quat
Jul 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority5 Intermediate14 Basic
Show 21 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawers- diced chicken 49F, cooked tomatoes 46F, raw shrimp 45F, shucked oysters 54F, redfish 64F, cobra 58F, mahi 66F ( 10:30-3:30). Cold hold- make bar- small raw shrimp 45F, large raw shrimp 45F, grouper 41F, ( 10:30- 3:00 ). Cold hold drawers- shucked oysters 54F ( 10:30- 3:30 ).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- diced chicken 49F, cooked tomatoes 46F, raw shrimp 45F, shucked oysters 54F, redfish 64F, cobra 58F, mahi 66F ( 10:30-3:30). Cold hold- make bar- small raw shrimp 45F, large raw shrimp 45F, grouper 41F, ( 10:30- 3:00 ). Cold hold drawers- shucked oysters 54F ( 10:30- 3:30 ). Walk in cooler oysters 45F ( 2:00-3:00).
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form.
Clam/mussel/oyster tags not marked with last date served. Establishment marking tags with date shucked, not last date sold.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Bar- Cold hold- shucking station- Un shucked oysters 39F.
Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Cold hold- wood grill area reach in cooler- shucked oysters 39F. Cold hold drawers- shucked oysters 54F ( 10:30- 3:30 ).
No paper towels or mechanical hand drying device provided at handwash sink at sushi bar area.
Heavy Ice buildup on floors in walk-in freezer located outside.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Portion cup bowl stored inside rice.
Cloth used as a food-contact surface at shucking station to hold shucking knife on cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on food storage shelf, phone and soiled apron on dish shelf at expo station.
Floor area(s) covered with standing water in indoor walk in cooler.
Food stored on floor. Soda boxes stored in hall way on floor. Oyster salt stored on floor on cook line.Manager placed boxes on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored inside panko and sugar.
No handwashing sign provided at a hand sink used by food employees in sushi bar area and oyster shucking area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service articles improperly stored. Food storage cups and containers stored on floor in dry storage area.
Soiled dry wiping cloth in use. Multiple dry soiled cloths stored through out kitchen on food contact surfaces.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas thru out kitchen, storage, halls, ware washing and coolers have floors with unsealed concrete.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.