AJ'S GRAYTON BEACH LLC
63 Defuniak Street
Florida, 32459
Walton County County
Overall Food Safety Rating
★★★★☆ (4.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
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 - ice bin skirt.
Food safety inspection conducted on 3/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/5/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine with 0ppm sanitizer reading. Operator set up sanitizer sink during inspection and contacted dish machine service tech. 300ppm quat Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/18/2023
High Priority
2
Intermediate
5
Basic
14
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Heavy Ice buildup on floors in walk-in freezer located outside. Repeat Violation
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup bowl stored inside rice.
- 21-05-5:Basic - Cloth used as a food-contact surface at shucking station to hold shucking knife on cutting board.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on food storage shelf, phone and soiled apron on dish shelf at expo station. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water in indoor walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Soda boxes stored in hall way on floor. Oyster salt stored on floor on cook line.Manager placed boxes on shelf. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored inside panko and sugar.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in sushi bar area and oyster shucking area. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 25-05-4:Basic - Single-service articles improperly stored. Food storage cups and containers stored on floor in dry storage area. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored through out kitchen on food contact surfaces.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Multiple areas thru out kitchen, storage, halls, ware washing and coolers have floors with unsealed concrete. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawers- diced chicken 49F, cooked tomatoes 46F, raw shrimp 45F, shucked oysters 54F, redfish 64F, cobra 58F, mahi 66F ( 10:30-3:30). Cold hold- make bar- small raw shrimp 45F, large raw shrimp 45F, grouper 41F, ( 10:30- 3:00 ). Cold hold drawers- shucked oysters 54F ( 10:30- 3:30 ). Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- diced chicken 49F, cooked tomatoes 46F, raw shrimp 45F, shucked oysters 54F, redfish 64F, cobra 58F, mahi 66F ( 10:30-3:30). Cold hold- make bar- small raw shrimp 45F, large raw shrimp 45F, grouper 41F, ( 10:30- 3:00 ). Cold hold drawers- shucked oysters 54F ( 10:30- 3:30 ). Walk in cooler oysters 45F ( 2:00-3:00). Warning
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided establishment with Health reporting requirements and form.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment marking tags with date shucked, not last date sold.
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Bar- Cold hold- shucking station- Un shucked oysters 39F.
- 01C-04-4:Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale. Cold hold- wood grill area reach in cooler- shucked oysters 39F. Cold hold drawers- shucked oysters 54F ( 10:30- 3:30 ). Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar area. Repeat Violation
Food safety inspection conducted on 7/18/2023 revealed 21 total violations (2 high priority, 5 intermediate, 14 basic).