DirtyFLRestaurant Inspection Data

GALAXY DINER

South Kanner Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10846880

  • 36-36-4:Basic - Ceiling tile missing.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at prep table at kitchen
  • 08B-12-5:Basic - Stored food not covered. Observed country fried steak, Philly beef uncovered inside stainless reach in freezer at cook line. Operator covered items. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed Employee handle dirty dishes and dirty rag, then Hand wash hands less than 5 seconds and proceed to handle clean food equipment at cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee sump cup of ice water side hand wash sink at prep counter kitchen

Inspection Date: 12/30/2024

Inspection #: Visit ID: 8885587

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed peppers stored over cooked meat. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. At kitchen flip top cooler, medicine stored over prep table. Operator removed. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked pasta (47F -Cooling). Item was held in unit over 6 hours, did not reach 41F. See stop sale Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler, cooked pasta (47F -Cooling). Item was held in unit over 6 hours, did not reach 41F. See stop sale
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching face, nose then proceeding to touch clean dishes without washing hands. Advised operator of proper handwashing.
  • 14-86-1:High Priority - Non-food grade cloth towel used as liner for food container. At walk in cooler, rag used to cover sliced turkey. Advised operator of proper food grade materials. Operator removed rag. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At triple door reach in freezer, Raw calamari stored over French fries, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over cut onions and peeled potatoes. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8885139

  • 08B-63-4:Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer located outside of bathrooms. Not protected, not locked. Advised operator to lock freezer. Warning - From follow-up inspection 2024-09-11: Same **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line make table, raw chicken stored over raw beef. Operator stored properly. At walk in cooler, Raw hamburgers over raw bacon in walk in. Operator stored correctly. Corrected On-Site Warning - From follow-up inspection 2024-09-11: Make table, raw pooled eggs stored over cooked pasta. Operator stored correctly. Admin Complaint

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8738085

  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer located outside of bathrooms. Not protected, not locked. Advised operator to lock freezer. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, Unwashed produce stored over ready to eat Turkey. Operator stored correctly. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, potato salad (46F-Cooling), turkey soup (46F - Cooling); marinara sauce (46F - Cooling) marinara sauce (52F-Cooling); brown gravy (49F - Cooling); Turkey gravy (52F - Cooling); mousaka (46F -Cooling) rice pudding (46F - Cooling) See stop sale Warning
  • 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. Chlorine 0ppm. Operator corrected to Chlorine 100ppm. Corrected On-Site Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Observed employee crack raw shell eggs, then proceeded to grab clean utensils without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw shrimp over cooked onion rings Raw steak over cooked chicken. Not all products not commercially packaged. Advised operator of proper storage. Operator stored properly. Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line make table, raw chicken stored over raw beef. Operator stored properly. At walk in cooler, Raw hamburgers over raw bacon in walk in. Operator stored correctly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, Feta (46F cold holding). Yogurt sauce (46F cold holding); potato salad (46F-Cooling), meatloaf (46F - Cold Holding) operator stated items held overnight. See stop sale. At walk in cooler, potato salad (46F-Cooling), turkey soup (46F - Cooling); marinara sauce (46F - Cooling) marinara sauce (52F-Cooling); brown gravy (49F - Cooling); Turkey gravy (52F - Cooling); mousaka (46F -Cooling) rice pudding (46F - Cooling) See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, waffle batter with butter (46F - Cold Holding), operator stated product held out of temperature approximately 25 minutes prior to. Advised operator to place product on ice for quick chill. Operator place item on ice. At cook line flip top cooler, cream cheese (47F - Cold Holding), pan overfilled. Operator stated item held approximately 1 hour prior. Operator placed cream cheese into walk in for quick chill. At dessert cooler, velvet cheesecake (46F - Cold holding) All items mentioned in this violation per operator, not prepared or portioned today. At cook line flip top cooler, Feta (46F cold holding). Yogurt sauce (46F cold holding); meatloaf (46F - Cold Holding) operator stated items held overnight. See stop sale. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At clean dish area, sanitizer stored over clean dishes. Operator stored correctly. At cook line, chemical inhaler stored over prep table. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line flip top cooler, sliced tomatoes at 9:55am (60F - Cooling)55F, @10:41; since 9 am; cut tomatoes (56F@9:15, since 7:30 - Cooling, 50F@10:39 Operator stated items out of temperature approximately 2 1/2 hours. At this current rate, product will not reach 41F within 4 hours. Operator placed items into walk in cooler for quick chill. mashed potatoes; (134@9:06, since 9:00)Cooling, 109F@10:23 At this current rate, product will not reach 70F within 2 hours. Repeat Violation Warning

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8630582

  • N/A:No Violations Were Observed

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8491862

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs, wiped hands on apron, went outside, removed gloves and then handled spatula to flip omelette with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over ice cream, raw beef over onion rings at tall reach in freezer in kitchen. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F - Cold Holding) Observed at flip top cooler on cook line, stored on top of a container of cooked mushrooms on top portion of cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed back inside lower portion of cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: tomato sauce (ingredients added) (99F - Hot Holding) Observed in tall metal container filled to top of container. Per operator, out of temperature for approximately 1 hour. Operator returned to stove to reheat to 165+F. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent procedure to operator.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (milk) (55F - Cooling) at 9:20 since 9:00 - 56F 9:42 Observed on top of chest freezer in kitchen. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer. **Corrective Action Taken** Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 4 separate egg Benedict preparations on menu with no indication of containing undercooked eggs. Advised operator to update menu with asterisks next to Benedict menu items and legend to identify items as containing undercooked eggs.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer dish machine and sanitizer buckets.

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8359249

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef (country fried steak) over onion rings and cooked potatoes reach in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed canned cranberry sauce and corned beef hash with deep dents to the seam of the can. See stop sale.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. marinara (139F - Reheating) at 9:25 since 8:00 - 138F 10:00 ; vegetable soup (153F - Reheating) at 9:45 since 8:00 - 148F 10:00 At current rate of reheating product will not reach 165F within 2 hours. Per operator, both products removed from cooler and put directly into steam well for reheating. Operator returned both products to stove top and both products reached 165+F. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter added with No vacuum breaker.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (62F - Cooling) at 9:20 since 8:00 - 61F at 9:50 - Observed overstocked pans of sliced tomatoes at reach in cooler at cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator split into smaller batches and placed in walk in cooler. home fries (113F - cooling ) at 9:25 since 8:45 - 102F 9:50 - Observed pan of cooked home fries under grill at cook line. Per operator, potatoes had recently been cooked and were returned to reach in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator split into smaller batches and placed in walk in cooler. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for butter, no written plan present at time of inspection. Time control procedure sent to operator.