TRIPLE J STEAKS & SEAFOOD
2218 Thomas Drive
Florida, 32408
Bay County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 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).