GALLIONS

GALLIONS maintains a 3.7/5 food safety rating based on 8 health department inspections in ROSEMARY BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

104 N BARRETT SQ UNIT B

Overall Food Safety Rating

★★★½☆ (3.7/5)

Based on 8 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13520649

Met Inspection Standards

1 high, 2 int, 1 basic

14-09-4:Basic - Cutting board at make table has cut marks and is no longer cleanable.
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Sauce 97F, pepper sauce 107F (10:30-11:15) reheat 179F, 183F. Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink near wait station had ice in drain. Manager removed ice from drain. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area location and kitchen. Employee stocked paper towels at both hand sinks during inspection. Corrected On-Site

9/17/2025· 7mo ago

Visit ID: 13521681

Met Inspection Standards

N/A:No Violations Were Observed

9/16/2025· 7mo ago

Visit ID: 13520470

Follow-up Inspection Required

1 high, 1 basic

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**

9/15/2025· 7mo ago

Visit ID: 10873322

Follow-up Inspection Required

1 high, 1 basic

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

1/16/2025· 1y 3mo ago

Visit ID: 8885646

Met Inspection Standards

1 int, 3 basic

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.

9/10/2024· 1y 7mo ago

Visit ID: 8791006

Met Inspection Standards

6 basic

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

12/15/2023· 2y 4mo ago

Visit ID: 8478777

Met Inspection Standards

2 basic

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

8/21/2023· 2y 7mo ago

Visit ID: 8368145

Met Inspection Standards

1 high

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