GALLIONS
104 N BARRETT SQ UNIT B, Rosemary Beach FL 32461 · 850-399-4919
Last inspected Jul 14, 2026 · 9 visits since August 2023
SEP 24
JAN 25
SEP 25
FEB 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Sauce 97F, pepper sauce 107F (10:30-11:15) reheat 179F, 183F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- tuna dip 52F, raw diced tuna 47F, house made pimento cheese 51F (2:13-3:13) ambient 53F. Employee placed all food in walk in cooler to reduce temperatures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well- Sliced potatoes 115F (2:30-2:53). Employee placed potatoes in cooler to cool down instead of reheating.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make bar/reach in cooler ambient 53F.
Working containers of food removed from original container not identified by common name. Zip lock bag of pork belly stored in reach in freezer not labeled. Employee labeled bag during inspection.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Sauce 97F, pepper sauce 107F (10:30-11:15) reheat 179F, 183F.
Handwash sink used for purposes other than handwashing. Sink near wait station had ice in drain. Manager removed ice from drain.
No paper towels or mechanical hand drying device provided at handwash sink in ware washing area location and kitchen. Employee stocked paper towels at both hand sinks during inspection.
Cutting board at make table has cut marks and is no longer cleanable.
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Ambient 53F. Chef placed all product on ice or in freezer. Recheck- pimento cheese 43F.
Equipment in poor repair. Make bar ambient 53F. Do not use until repaired or food can be held at 41F or below. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42).
Sep 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Ambient 53F. Chef placed all product on ice or in freezer. Recheck- pimento cheese 43F.
Equipment in poor repair. Make bar ambient 53F. Do not use until repaired or food can be held at 41F or below. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42).
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Clean linens stored on floor near ice machine. Chef had employee place linens on shelf.
Cloth used as a food-contact surface between cutting board and pot of pineapple sauce on cook line. Chef had employee remove cloth from food contact surfaces.
Cutting board has cut marks and is no longer cleanable. Chef replaced cutting boards with new ones at time of inspection.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cloth used as a food-contact surface. Cloth on ice bin and Cloth under bar mats on dish machine in wait station. Cloth under sauce bottles in kitchen.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Prepping- Beef- 70F (11:00-11:30). Thawing- beef 68F. (10:55-11:30). Chef placed beef in walk in cooler.
Multiple Cutting boards have cut marks and are no longer cleanable.
Soiled dry wiping cloth in use at make bar on cutting board next to avocados.
Stored food not covered. Crab and shrimp stored in walk in cooler not covered. Chef placed lids over food.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Soiled dry wiping cloth in use. Dry soiled cloth stored on cutting board on cook line and on prep table near ware washing area. Chef removed cloths from food contact surfaces.
Stored food not covered. Cooling-- cheese sauce 59F ( 2:00-3:30 ) stored in walk in cooler not covered. Chef placed a lid over cheese sauce.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- drawers- ground beef 50F, shrimp 48F, tuna 47F, grouper 47F, raw chicken 45F ( 11:30-2:30). Manager placed ice on all items. Recheck- raw chicken 42F, shrimp 43F, ground beef 44F, grouper 43F, tuna 43F.
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.