GEORGE'S AT ALYS BEACH
30 South Castle Harbour Drive
Florida, 32461
Walton County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - 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. **Repeat Violation**
- 12B-07-4:Basic - 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. **Repeat Violation**
- 36-22-4:Basic - Floor area(s) covered with standing water in walk in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- 10-01-5:Basic - 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. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Sweet potato bites stored in walk in freezer on food tray not covered. Chef placed parchment paper over food. **Corrected On-Site**
- 01B-02-5:High Priority - 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 ).
- 03A-02-5:High Priority - 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. **Repeat Violation** **Warning**
- 03F-10-5:Intermediate - 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. **Corrective Action Taken**
Food safety inspection conducted on 2/12/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 9/18/2024
High Priority
1
Intermediate
5
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
- 21-05-5:Basic - Cloth used as a food-contact surface under sauce bottles in reach in cooler near expo station and under dishes at ware washing area. **Repeat Violation**
- 14-09-4:Basic - Cutting board at make bar near expo and make bar on cook line have cut marks and are no longer cleanable and heavily soiled. **Repeat Violation**
- 12B-07-4:Basic - 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. **Corrected On-Site** **Repeat Violation**
- 06-06-5:Basic - 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. **Corrective Action Taken**
- 31B-04-4:Basic - 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.
- 14-17-4:Basic - Walk-in cooler/freezer wall/door with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloths stored on 3 compartment drain board in ware washing area,
- 21-09-4:Basic - 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. **Corrected On-Site** **Repeat Violation**
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for 3 seconds at wait/ register bar area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make bar cutting board on cook line is heavily soiled.
- 31A-09-4:Intermediate - 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server rinsed out a cup in handwashing sink at wait/ register bar area.
- 16-37-1:Intermediate - 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.
- 16-59-1:Intermediate - 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. **Corrective Action Taken**
Food safety inspection conducted on 9/18/2024 revealed 16 total violations (1 high priority, 5 intermediate, 10 basic).