TALONS
2217 EAGLE HARBOR PKWY, Fleming Island FL 32003 · (904)269-6494
Last inspected Mar 23, 2026 · 7 visits since October 2023
MAR 24
SEP 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in bar by hand wash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open case of raw fish stored over pretzels and apples in walk-in freezer.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwash sinks in the bar. Bartender replenished paper towels.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach-in cooler by dishmachine stored over customer food.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor under fryers with grease build up. Floor under equipment in bar is soiled. Multiple ceiling vents in kitchen have dust.
Oct 1, 2025Inspection 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 ▾
Toxic substance/chemical improperly stored. Dish soap stored over clean pans in dishroom. Chef moved dish soap to proper storage.
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. Four expired employee food handler training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on make line have dust/debris.
Food stored on floor. Multiple cases of food on floor in walk-in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in service station tested at 0ppm quaternary ammonium. Chef remade solution to 200ppm.
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings (48F - Cold Holding); ham (49F - Cold Holding); raw shrimp (50F - Cold Holding); cheese (55F - Cold Holding); ham (49F - Cold Holding); hard boiled eggs (46F - Cold Holding); cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding)in flip top reach in cooler. per chef, all items have been in the unit overnight. Also, Six packages of completely thawed, vacuum packed mahi with label indicating to remove from package before thaw in drawer below grill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk wash on ice by fryer at 48F. Per chef, wash has been out for approximately three hours. Wash moved to walk in freezer to quickly chill. Also, hummus in flip top reach in cooler at 48F. Per chef, hummus placed in unit approximately three hours prior. Hummus moved to walk in freezer and approximately 15 minutes later was at 42F. Also, wings (48F - Cold Holding); raw shrimp (50F - Cold Holding); cheese (55F - Cold Holding); ham (49F - Cold Holding); hard boiled eggs (46F - Cold Holding); ham (49F - Cold Holding); cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding)in flip top reach in cooler. per chef, all items have been in the unit overnight. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris on the blade.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dish room. Employee brought paper towels.
Clean linens stored on floor. Clean wiping cloths stored on the floor in outside storage room.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Six packages of completely thawed, vacuum packed mahi with label indicating to remove from package before thaw in drawer below grill. Also, six packages of completely thawed, vacuum packed salmon with label indicating to remove from package before thaw and walk cooler.
Open dumpster lid. Right dumpster lid is open.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm quaternary ammonium. Establishment will utilize bleach solution until repair to system can be made.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in bar by hand wash sink.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sautéed onions with preparation date of 8/31 in cold holding drawer below grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sautéed onions in drawer below grill at 50F. Per employee, onions have been in the drawer overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Sautéed onions in drawer below grill at 50F. Per employee, onions have been in the drawer overnight.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce in hot holding unit by ovens at 105F. Per employee, cheese sauce began reheating at 12:00. Temperature taken at 4:07. Employee placed cheese sauce on stove and heated to 177F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back exit, threaded faucet with attached hose is missing a vacuum breaker.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under triple sink with red liquid. Employee identified as cleaner and labeled. Unlabeled spray bottle with blue liquid at service stand by bar. Manager identified as sanitizer and labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above clean utensils/dishes exiting the dish machine. Employee moved to appropriate location.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hot water valve on outside hose bibb with attached hose.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in server reach in cooler not dated. Chef states milk opened on Sunday. Chef appropriately labeled milk with date opened.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for establishment.
Nonfood-grade basting brush used in food. Observed paint brush with wooden handle hanging with clean utensils. Per Chef, used to baste bbq. Chef discarded paint brush.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid at service station across from the bar. Operator labeled as sanitizer.
Oct 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in pan with ice on counter at 52F. Per employee, chicken placed on counter at approximately 11:00. Temperature taken at 3:50pm. Sour cream on service line at 49F. Per employee, sour cream placed on line at approximately 11:00. Temperature taken at approximately 4:00.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee beverages on prep table in kitchen. All beverages moved to proper storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf in dishroom above where clean dishes exit the machine. Employee moved cell phone to proper storage.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soufflé cup used as scoop in pooled eggs. Employee removed soufflé cup.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in women's and men's restrooms.
Utensils in poor condition. Multiple rubber spatulas in kitchen with pieces of rubber missing off the sides.
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.