TRIPLE J STEAKS & SEAFOOD
2218 Thomas Drive
Florida, 32408
Bay County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
1
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Shelf finish flaking off shelves in walk-in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on bar 1 door reach in cooler and on grill station 1 door reach in cooler. Fry station back splash area has build up of breading.
- 25-18-4:Basic - Single-service articles stored in toilet room. Paper towels stored in employee bathroom. Manager removed paper towels from bathroom at time of inspection. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer at bar tested at over 500ppm. Bartender diluted solution at time of inspection. Tested at 200ppm. Corrected On-Site Repeat Violation
- 45-06-4:Portable fire extinguisher is inaccessible. For reporting purposes only. K class blocked by glass racks. Manager moved glass racks during inspection. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 5 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 12/2/2024
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Machine primed during inspection, retested at 200 ppm. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wet fry batter reconstituted from dry product with eggs, Per employee less than 2 hours prior. Ice added to mix to cool product. New temp 40F. Discussed time as a public health control with manager and provided form for written plan. Corrected On-Site
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Heat lamp hot holding: prime rib 107F. Per employee prime rib was cooked less than 1 hour prior. Returned to oven during inspection. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 500+ ppm. Manager diluted solution to 300ppm. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area. Restocked at time of inspection. Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).
Inspection on 2/5/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
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. Above back prep area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On fry station. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall in dry storage area.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Bottom of 2 door upright cook line area cooler.
- 35B-13-4:Basic - Screening is not 16-mesh to the inch. Screening on vent behind ice machine.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water line leaking under prep area sink.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm chlorine. Employee fixed machine during inspection, tested at 100ppm. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in upright fry side cooler. Employee moved chicken to bottom during inspection. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese 87F, cooling for 1 hour per employee, down to 85F after 30 minutes, improper cooling rate. Manager put Mac and cheese in freezer for rapid chilling, down to 68F in 30 additional minutes. Corrected On-Site
Food safety inspection conducted on 2/5/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bartender using shaker cup as scoop.
- 36-03-4:Basic - Cove molding missing or in disrepair around the dish pit area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In grill station.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes, then move to prep area and handle scale and begin putting on gloves to work with food. Observed employee tie shoe and begin putting on gloves to work with food. Discussed with employees. Employees washed hands. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Hot holding: yellow rice 88F, approximately 1 hour per employee. Employee reheated to 165F at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at bar. Employee cleaned at time of inspection. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area. Employee placed roll of paper towels on top of dispenser. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed days written on salad dressing in walkin, no dates. Manager put dates on all items at time of inspection. Corrected On-Site
Food safety inspection conducted on 11/1/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).