TALONS
2217 Eagle Harbor Parkway
Florida, 32003
Clay County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
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 5/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/1/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-17-4:Basic - Clean linens stored on floor. Clean wiping cloths stored on the floor in outside storage room.
- 06-09-1:Basic - 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.
- 33-16-4:Basic - Open dumpster lid. Right dumpster lid is open.
- 21-08-4:Basic - 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.
- 01B-02-5:High Priority - 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. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - 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.**Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris on the blade.
- 31B-02-4:Intermediate - 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. Corrected On-Site
Food safety inspection conducted on 5/1/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 9/9/2024
High Priority
6
Intermediate
1
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - 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. Corrected On-Site
- 35A-02-6:High Priority - 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.
- 02C-01-5:High Priority - 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.
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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.
- 03E-02-5:High Priority - 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. Corrected On-Site
- 29-34-4:High Priority - 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. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - 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. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/9/2024 revealed 8 total violations (6 high priority, 1 intermediate, 1 basic).
Inspection on 3/20/2024
High Priority
1
Intermediate
4
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 29-34-4:High Priority - 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.
- 02C-03-5:Intermediate - 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. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for establishment.
- 14-14-4:Intermediate - 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. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid at service station across from the bar. Operator labeled as sanitizer. Corrected On-Site
Food safety inspection conducted on 3/20/2024 revealed 5 total violations (1 high priority, 4 intermediate, 0 basic).
Inspection on 10/24/2023
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - 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. Corrected On-Site
- 40-06-5:Basic - 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. Corrected On-Site
- 10-06-5:Basic - 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. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in women's and men's restrooms.
- 14-12-4:Basic - Utensils in poor condition. Multiple rubber spatulas in kitchen with pieces of rubber missing off the sides.
- 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
Food safety inspection conducted on 10/24/2023 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).