DirtyFLRestaurant Inspection Data

GALLIONS

GALLIONS maintains a 3.9/5 food safety rating based on 7 health department inspections in ROSEMARY BEACH. Recent inspections show improving food safety practices.

104 N BARRETT SQ UNIT B

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/17/2025

Inspection #: Visit ID: 13521681

  • N/A:No Violations Were Observed

Inspection Date: 9/16/2025

Inspection #: Visit ID: 13520470

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Make bar ambient 53F. Do not use until repaired or food can be held at 41F or below. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Warning - From follow-up inspection 2025-09-16: Observed make bar on cook line- pimento 59F, sliced tomato 61F, pico 48F (1:00-2:50). Small make bar- raw diced tuna 45F (2:00-2:30), grouper/ snapper ceviche 46F (2:39-2:40) tuna dip 47F ( 2:00-2:30). Large make bar on cook line- Ambient 52F, small make bar- ambient 44F. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Ambient 53F. Chef placed all product on ice or in freezer. Recheck- pimento cheese 43F. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2025-09-16: Observed make bar on cook line- pimento 59F, sliced tomato 61F, pico 48F (1:00-2:50). Small make bar- raw diced tuna 45F (2:00-2:30), grouper/ snapper ceviche 46F (2:39-2:40) tuna dip 47F ( 2:00-2:30). Ambient 52F, ambient 44F. **Time Extended**

Inspection Date: 9/15/2025

Inspection #: Visit ID: 10873322

  • 14-11-5:Basic - Equipment in poor repair. Make bar ambient 53F. Do not use until repaired or food can be held at 41F or below. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Ambient 53F. Chef placed all product on ice or in freezer. Recheck- pimento cheese 43F. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8885646

  • 21-17-4:Basic - Clean linens stored on floor near ice machine. Chef had employee place linens on shelf. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface between cutting board and pot of pineapple sauce on cook line. Chef had employee remove cloth from food contact surfaces. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Chef replaced cutting boards with new ones at time of inspection. Corrected On-Site Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8791006

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth on ice bin and Cloth under bar mats on dish machine in wait station. Cloth under sauce bottles in kitchen.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Prepping- Beef- 70F (11:00-11:30). Thawing- beef 68F. (10:55-11:30). Chef placed beef in walk in cooler. **Corrective Action Taken**
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
  • 21-10-4:Basic - Soiled dry wiping cloth in use at make bar on cutting board next to avocados. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Crab and shrimp stored in walk in cooler not covered. Chef placed lids over food. Corrected On-Site Repeat Violation

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8478777

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Dry soiled cloth stored on cutting board on cook line and on prep table near ware washing area. Chef removed cloths from food contact surfaces. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Cooling-- cheese sauce 59F ( 2:00-3:30 ) stored in walk in cooler not covered. Chef placed a lid over cheese sauce. Corrected On-Site

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8368145

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- drawers- ground beef 50F, shrimp 48F, tuna 47F, grouper 47F, raw chicken 45F ( 11:30-2:30). Manager placed ice on all items. Recheck- raw chicken 42F, shrimp 43F, ground beef 44F, grouper 43F, tuna 43F. **Corrective Action Taken** Repeat Violation