GEORGE'S AT ALYS BEACH
30 CASTLE HARBOUR DR, Alys Beach FL 32461 · 850.641.0017
Last inspected Mar 6, 2026 · 7 visits since October 2023
JAN 24
SEP 24
FEB 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- upright glass- shell eggs 56F, liquid eggs 57F, heavy cream 57F, butter 55F, buttermilk 57F, milk 57F ( all held overnight ). Ambient 56F. Cold hold- near expo- make bar- Cole slaw 53F, pineapple salsa 46F ( held overnight ).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
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
Cloth used as a food-contact surface. Cloth stored under salt, pepper and squeeze bottles on cook line near hand wash sink and make bar. Employee removed cloth from food contact surface..
Floor area(s) covered with standing water near hand wash sink and mop sink. Employee squeezed floor..
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No color/concentration comparison chart available for chemical test kit used to check sanitizer. No chlorine color/concentration chart. Provided establishment with chart by ways of phone photo.
Equipment and utensils not properly air-dried - wet nesting.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- upright glass- shell eggs 56F, liquid eggs 57F, heavy cream 57F, butter 55F, buttermilk 57F, milk 57F ( all held overnight ). Ambient 56F. Cold hold- near expo- make bar- Cole slaw 53F, pineapple salsa 46F ( held overnight ).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- upright glass- shell eggs 56F, liquid eggs 57F, heavy cream 57F, butter 55F, buttermilk 57F, milk 57F ( all held overnight ). Ambient 56F. Cold hold- near expo- make bar- Cole slaw 53F, pineapple salsa 46F ( held overnight ). See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- milk bath 62F (11:00-3:00). Provided establishment with written procedure form.
Cloth used as a food-contact surface under plates at expo, under sauce bottles in make bar on cook line and under pico in reach in cooler near expo.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on right side of make bar on cook line.
Floor area(s) covered with standing water in walk in cooler.
In-use tongs stored on equipment door handle between uses.
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 in sugar. Chef removed scoop and sent to warehouse washing area.
Stored food not covered. Sweet potato bites stored in walk in freezer on food tray not covered. Chef placed parchment paper over food.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for 3 seconds at wait/ register bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. Make bar cutting board on cook line is heavily soiled.
Handwash sink not accessible for employee use at all times on cook line and near prep sink. 1Sink blocked with trash can other blocked with laundry bag.
Handwash sink used for purposes other than handwashing. Server rinsed out a cup in handwashing sink at wait/ register bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chef stated he checked sanitizer this morning but no septets strip were available upon requests from inspector.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 3 compartment sink quaternary solution is not dispensing. Chef has made a call to technician.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface under sauce bottles in reach in cooler near expo station and under dishes at ware washing area.
Cutting board at make bar near expo and make bar on cook line have cut marks and are no longer cleanable and heavily soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact surface next to tea pitcher at wait/register bar area. Employee removed drink.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- lobster meat 78F (11:45-12:30). Thawing in standing water. Chef placed lobster meat in walk in cooler.
No handwashing sign provided at a hand sink used by food employees on cook line and in front of reach in glass freezer near desert station.
Walk-in cooler/freezer wall/door with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust in ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloths stored on 3 compartment drain board in ware washing area,
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on top. Of ice bin and side of handwashing sink in wait/ register bar area. Employee removed cloths.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cloth used as a food-contact surface. 2 cloths stored in upright glass cooler under grapes and caramel. Cloths stored under utensils and under season and sauce bottles in salad kitchen. All cloths were removed from food contact surfaces.
In-use tongs stored on equipment door handle between uses. 2 sets of tongs stored on oven handle on cook line.
In-use wet wiping cloth/towel used under cutting board. Cloth was removed from under cutting board.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49F (9:30-12:30) held at make bar on cook line, raw chicken 57F (9:30-12:30) held in drawer under grill. Employee placed both chicken and tomatoes in walk in freezer to cool to 41F.
Bowl or other container with no handle used to dispense food. Server used plastic cups to scoop ice at wait station then filled them with water to be served to guest.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area.
Cloth used as a food-contact surface over bread chips at expo, under water pitcher at wait station, under icing in reach in cooler, under bowl and pan In desert station, and under Tea pitcher in porch wait station.
Cutting board at make table on cook line has cut marks and is no longer cleanable.
Ice bucket/shovel stored on floor between uses. Multiple ice buckets stored on floor at out side ice machine.
No conspicuously located ambient air temperature thermometer in multiple holding units.
Wall soiled with accumulated grease, food debris, and/or dust on outside of walk in cooler/freezer walls near ware washing area.
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.