GEORGE'S
7466 W MOUNT VERNON ST, Glen St Mary FL 32040 · 904.259.3100
Last inspected May 7, 2026 · 12 visits since August 2023
JAN 24
AUG 24
FEB 25
AUG 25
MAY 26
— STEADY
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
Presence of insects, rodents, or other pests. Live and dead insects observed on cardboard shelving by bulk goods. Person in charge began cleaning.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Container of medicine improperly stored. Observed multiple medicines next to foods in storage cabinet next to pizza oven. Operator removed medicines.
Dented/rusted cans present. See stop sale. Observed can of peeled tomatoes dented and crimped around rim of can. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced American cheese, (46F - Cold Holding); hot dogs (50F - Cold Holding) in top of the flip top reach-in cooler on cook line next to grill. Observed items stored in shallow pan causing items to be above chill line of pan. Employee placed both items in bottom of reach in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed hot dogs opened Tuesday more than 24 hours not date marked. Operator date marked hot dogs.
Show the remaining 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on self dispensing soda machine near coolers in dining area soiled. Also, cutting board on flip top reach-in cooler nearest grill soiled/ stained. Also, vegetable cutter and blade of can opener at prep area has accumulation of food debris.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator had employees on duty read and sign form.
Equipment in poor repair. Observed gasket torn on reach in freezer in back room and on reach in freezer on cook line.
Floors, walls, ceilings soiled/has accumulation of debris. Observed floor around fryer equipment and cook line area around equipment soiled/ accumulation of grease and debris. Also, Observed walls throughout kitchen area and cook line soiled.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster not stored on proper pad/ non absorbent surface.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between rack and wall in prep area. Operator removed knife to properly store.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and shelving of four door food warmer on cook line soiled. Also, interior of oven on cool line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in-coolers soiled
Silverware/utensils stored upright with the food-contact surface up. Observed container of utensils on counter at front service area stored upright/ not inverted/ protected.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors throughout cook line, kitchen, and walk-in-coolers.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F - Cold Holding); Turkey (49F - Cold Holding); ham (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (52F - Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F - Cold Holding); turkey (46F - Cold Holding); ham (48F - Cold Holding); bologna (46F - Cold Holding); shrimp (45F - Cold Holding); fish (47F - Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean broken egg off of ground then return to cooking order no glove change or hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F - Cold Holding); Turkey (49F - Cold Holding); ham (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (52F - Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F - Cold Holding); turkey (46F - Cold Holding); ham (48F - Cold Holding); bologna (46F - Cold Holding); shrimp (45F - Cold Holding); fish (47F - Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on can opened blade. Microwave on cook line with food debris on top plate.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment unable to locate existing time as public health control written procedures. Inspector provided new form to be completed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler training certificate.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top rack of storage shelf by walk in cooler, clean pans not inverted or covered.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on top shelf of walk in cooler speed rack over food for customers.
Food stored on floor. Plastic beverage bottles stored on the floor in front of restrooms.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not stored on nonabsorbent pad.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk containers scoop handles in contact with nontcs product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in cooler door gasket with debris build up. Walk in cooler door gasket soiled with mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in front counter reach in cooler and cookline reach in freezer. Operator relocated front counter beverage.
Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on cookline wall and mounted equipment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm chlorine, operator added chlorine bleach to 100ppm.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. On bottom shelf of can rack, can of lama beans with dented seal. Operator removed to be discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw steak stored over fully cooked pork ribs. Operator rearranged storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the prep table closest the fryers, milk bath (51F - Cold Holding) container on single layer of ice, discussed with operator who added additional ice and at conclusion of inspection, milk bath second temperature (41F - Cold Holding).
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used as a dump sink evidenced by ice in the sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on microwave on cook line. Employee relocated the beverage.
Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet on shelf by walk in coolers.
Food stored on floor. Bottles of soda stored on the floor in the hallway by restrooms.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on gravel.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored in direct contact with the top of pizza oven.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at sink on back cook line, signage states hand wash sink only.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on hood filters over fryers. Walk in cooler door gaskets with mold like substance build up.
Walls and Ceiling soiled/has accumulation of debris. Walls of cook line with food vapor residue staining, shelf at pass through window with dust build up. Ceiling in back prep area with dust build up.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution on cook line at 0ppm, employee added additional bleach to 100ppm.
Working containers of food removed from original container not identified by common name. Bulk sugar, salt and flour containers with no product labeling. Operator began labeling.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pass through flip top reach in cooler at ambient air of 52F. In reach in cooler; ham (49F - Cold Holding); bologna (48F - Cold Holding); Turkey (50F - Cold Holding); cheese (47F - Cold Holding); tuna salad (51F - Cold Holding); beef (52F - Cold Holding). Per operator restocked periodically through shift and cooler left open during abnormally busy service. Discussed with operator food needs to remain at 41F or below. Operator added ice to all time/temperature control food for safety in cooler. No temperature decrease when checked a second time for any time/temperature control food for safety stored in cooler. Inspector had operator removed all food to the reach in freezer as cooler about to be stocked for lunch. Instructed operator to check that ambient air temp in proper range after emptying cooler before stocking for lunch. Establishment has existing time as public health control discussed as alternative option until cooler maintains proper temperature.
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, brisket (59/56F - Cold Holding) prepared and cooked down the previous day tightly wrapped in aluminum foil. Discussed with operator alternative methods of cooling.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly observed over prep table while operator preparing ribs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, brisket (59/56F - Cold Holding) prepared and cooked down the previous day tightly wrapped in aluminum foil. Discussed with operator alternative methods of cooling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pass through flip top reach in cooler at ambient air of 52F. In reach in cooler; ham (49F - Cold Holding); bologna (48F - Cold Holding); Turkey (50F - Cold Holding); cheese (47F - Cold Holding); tuna salad (51F - Cold Holding); beef (52F - Cold Holding). Per operator restocked periodically through shift and cooler left open during abnormally busy service. Discussed with operator food needs to remain at 41F or below. Operator added ice to all time/temperature control food for safety in cooler. No temperature decrease when checked a second time for any time/temperature control food for safety stored in cooler. Inspector had operator removed all food to the reach in freezer as cooler about to be stocked for lunch. Instructed operator to check that ambient air temp in proper range after emptying cooler before stocking for lunch. Establishment has existing time as public health control discussed as alternative option until cooler maintains proper temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener attached to prep table with food debris on the blade.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the walk in cooler, clean metal containers stacked while wet.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over prep area. Prep crash cart with food stored on it under the fly tape. Operator relocated the prep cart from under the sticky tape.
Food stored on floor. Bottles of soda stored on the floor in front of the restrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler closest the fryers has debris build up in the gaskets. Mold like substance on underside of lobby soda dispenser behind the nozzle of Coca-Cola.
Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp thawing in standing water next to the three compartment sink. Operator relocated the shrimp to the walk in cooler.
Unnecessary items/unused equipment on the premises. Discarded equipment in covered shed area by smoker and by dumpster.
Wall, Ceiling soiled with accumulated grease, food debris, and/or dust. Walls of cook line with flour/dust build up. Ceiling with cooking vapor residue build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on pass through prep table.
Working containers of food removed from original container not identified by common name. Bulk containers in dry storage and bulk sugar at front counter missing product labeling.
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Front counter display case held entirely on time as public health control missing time mark for lunch items. Operator added 1130 time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham, chicken (129F - Hot Holding) per operator was just out to load front display counter. Operator placed chicken back in the oven to reheat, chicken second temperature (147F - Reheating) at concentration of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with old food debris above the blade.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter hand wash sink. Operator provided paper towels.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at front counter hand wash sink temporarily turned off while waiting for repair, hand wash sink through double door with hot and cold running water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee stored over in use prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of single service paper towels in prep area.
Equipment and utensils not properly air-dried - wet nesting. On the shelf by the walk in cooler, clean containers stacked while wet.
Equipment in poor repair. Multiple torn door gaskets. Operator has gaskets ordered to replace.
Ice scoop handle in contact with ice. In bulk ice bin, ice scoop handle in contact with the ice. Operator relocated the scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on cook line hood filters. Operator has cleaning scheduled for the 27th.
Unnecessary items/unused equipment on the premises. Discarded equipment by the dumpster pad. Operator has somebody picking up equipment soon.
Walls and Ceiling soiled/has accumulation of debris. Walls through front kitchen area and ceiling in back prep area have dust build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on pizza prep station. Operator relocated the wet wiping cloth.
Working containers of food removed from original container not identified by common name. Bulk containers in the prep area missing product labeling. Operator began labeling.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small walk in cooler chicken, deli meat, rice, chicken 51-54F. Ambient temperature of unit 55F. Person in charge states unit has been open frequently. Person in charge began moving items in walk in cooler holding items at 41-43F. In small reach in cooler fish, chicken 52F person in charge states moved from walk in cooler not holding temperature. Make line hot dog, beef 49F person in charge has had door open. Began icing items down. At glass display potato salad at 47F. Person in charge states has had door open. Began icing items down. Person in charge called for service during inspection
Aug 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloved hands, then handle bread. Person in charge spoke to employee.
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. Licensed renewed during inspection.
Presence of insects, rodents, or other pests. Live and dead insects observed on cardboard shelving by bulk goods. Person in charge began cleaning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small walk in cooler chicken, deli meat, rice, chicken 51-54F. Ambient temperature of unit 55F. Person in charge states unit has been open frequently. Person in charge began moving items in walk in cooler holding items at 41-43F. In small reach in cooler fish, chicken 52F person in charge states moved from walk in cooler not holding temperature. Make line hot dog, beef 49F person in charge has had door open. Began icing items down. At glass display potato salad at 47F. Person in charge states has had door open. Began icing items down. Person in charge called for service during inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza in display case at 118F, person in charge states has been in unit less than 4 hours, recommended holding on time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomatoes at 52F at beginning of inspection at 54F by end of inspection. Ambient temperature in kitchen at 100F during inspection. Lids open frequently.
Handwash sink used for purposes other than handwashing. Observed employee washing face, wetting towels in hand wash sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee certificate is a copy.
Cardboard used to line food-contact shelves. Cardboard lining shelves with bulk items.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust buildup on vent, ceilings, walls in kitchen by cookline.
Employee eating in a food preparation or other restricted area. Employee eating in back of kitchen.
Food stored on floor. Drinks stored on floor in hallway by bathroom.
Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filter observed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates with mold like substance buildup in dining room. Shelving at makeline with debris buildup.
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.