GEORGIA BOY & ETHEL'S FAMOUS WINGS INC
4064 SSE SEAWARD ST, Port Salerno FL 34992 · 772-940-6869
Last inspected Jul 4, 2026 · 6 visits since October 2023
MAR 24
AUG 24
OCT 24
SEP 25
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Vomit and diarrhea procedure sent to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, blue cheese dressing (62F - Cold Holding); coleslaw (62F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, blue cheese dressing (62F - Cold Holding); coleslaw (62F - Cold Holding), not prepared or portioned today. Operator stated items held in unit overnight, exceeding 6 hours. See stop sale.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef not in commercial packaging over French fries at reach in freezer. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: macaroni and cheese (120F - Cooling) at 12:20 since 12:00 - 112F at 12:38 Observed in tightly wrapped pan. At current rate of cooling product will not reach 70F within 2 hours. Operator vented container and placed in reach in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs at reach in cooler not date marked. Per operator, cooked on 8/13. Advised operator to date mark cooked ribs.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage cup on counter next to mixing bowl for wings.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf over triple sink and shelf over reach in freezer, rusted and soiled with oil like residue.
Single-service articles not stored inverted or protected from contamination. To go boxes stored on top of beverage cooler not inverted.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp: chicken tenders (122F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Advised to use time control. Time control document sent to operator. Operator discarded product.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Vomit and diarrhea procedure sent to operator.
Clean utensils or equipment stored in dirty drawer or rack. Ladel stored Hanging on rusted dish drying rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Dry storage shelves rusted with chipping paint.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler By register area.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked collards (130F - Reheating) at 11:20 since 11:00 - 126F 11:30 Observed in small crockpot. At current rate of reheating product will not reach 165F within 2 hours. Advised operator to reheat on range top or microwave before placing into crock pot.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket chlorine sanitizer Observed at 10ppm, corrected to 50ppm.
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.