GALLIONS
104 N BARRETT SQ UNIT B
Overall Food Safety Rating
★★★★☆ (4.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 1/16/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 9/10/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 12/15/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 12/15/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/21/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 8/21/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).