DirtyFLRestaurant Inspection Data

GALLEY GRILL OF SUMMERLAND KEY LLC

Based on 7 health inspections, GALLEY GRILL OF SUMMERLAND KEY LLC in SUMMERLAND KEY has earned a 1.7/5 food safety rating. Food safety practices have remained consistent.

24862 OVERSEAS HWY

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/15/2025

Inspection #: Visit ID: 10922426

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled near chest freezer at storage area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer located at storage area. Repeat Violation
  • 22-08-4:Basic - Interior of oven has accumulation of grease and old food debris. Repeat Violation
  • 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single service containers stored outside near front door. Manager removed items and placed inside restaurant. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on cutting board at cook line and front counter. Manger removed towels and began preparing sanitizer solution. **Corrective Action Taken**
  • 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 cook crack raw shell egg and then touched clean plate. Coached cook on proper hand washing procedures. Cook washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee for approximately 2 hours. Manager moved products to reach in freezer. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed waffle batter, cooked sausage, raw shell eggs and hollandaise sauce held under time as a public health control and products not marked with time. Coached manager on proper procedures.

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10720185

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-69-4:Basic - Ice buildup in chest freezer
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination, located at expedited shelves. During the inspection operator removed items and placed them correctly. Corrected On-Site
  • 21-13-4:Basic - Soiled wet wiping cloth placed in use with fresh solution.
  • 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. Observed Dishwasher (Chlorine 0ppm). During the inspection employee primed Dm. Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves and put on new gloves without washing hands. Discussed and coached employee in proper methods. Employee washed hands. **Corrective Action Taken**

Inspection Date: 11/14/2024

  • 25-05-4:Basic - Single-service articles , cups, improperly stored on the floor
  • 08A-05-6:High Priority - Raw animal food salmon stored over/not properly separated from ready-to-eat food. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 55 F Ice was added to container. To help bring down temp to 41F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 90F Reheated on flat top to 165F **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Inspection Date: 6/25/2024

Inspection #: Visit ID: 8656984

  • 14-11-5:Basic - - From initial inspection : Basic - Walk-in cooler gasket is in poor repair. - From follow-up inspection 2024-06-25: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to bathroom - From follow-up inspection 2024-06-25: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to bathroom. Vacuum breakers are on order. **Time Extended**

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8343280

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots on the floor . Clean pots not inverted.
  • 08B-38-4:Basic - Flour stored on floor in dry storage
  • 25-05-4:Basic - Single-service articles improperly stored on the floor
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water Corrected On-Site
  • 14-11-5:Basic - Walk-in cooler gasket is in poor repair.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to bathroom
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The dish machine has been relocated to another part of the kitchen. The operator plans to file a new floor plan for the remodel. Warning

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8449741

  • 13-04-4:Basic - - From initial inspection : Basic - Cook , Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2023-07-27: Cook , Employee with no beard guard/restraint while engaging in food preparation. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-27: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-07-27: **Time Extended**

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8448467

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-74-7:Basic - Cold holding equipment , walk-in cooler not maintained in good repair. The door to the walk in cooler will not stay shut without shutting door forcefully. Do not store time/temperature control for safety food in this unit until the unit is repaired. Technician was called for repairs
  • 13-04-4:Basic - Cook , Employee with no beard guard/restraint while engaging in food preparation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. IN WALK IN COOLER : butter (47*F - Cold Holding); ham (47*F - Cold Holding); sausage (47*F - Cold Holding); Fish (47*F - Cold Holding A food delivery was put away during inspection and the door will not stay closed during restocking.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.gravy @122F Gravy was stirred and thermostat was turn to warmer temp. **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.
  • 22-02-4:Intermediate - Food-contact surface , can opener blade is soiled with food debris, mold-like substance or slime.
  • 27-06-4:Intermediate - No hot or cold running water at three-compartment sink.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.