Tala Bay Seafood and Grill
8771 US 301, Jacksonville, FL 32234 · Permanent Food Service · License 2616038
What drove the grade
Presence of insects, rodents, or other pests.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (fixed on the spot, 1 repeat), 10 basic (3 repeats); basic violations cost 12 at most-38
- Administrative complaint on Jul 29Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Open case of flounder stored on top of ready-to-eat ham and french fries. Employee moved flounder to proper storage.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker missing on threaded faucet with attached hose at outside mop sink.
Code 35, Insects, rodents, pests and animals: Presence of insects, rodents, or other pests.
Five live ants in gasket of left door of kitchen reach-in cooler. Employee killed and discarded ants.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Wiping cloth solution at the front counter tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Open gallon of milk in kitchen reach-in cooler not date marked with open date. Employee states milk opened on Sunday(today is Wednesday) and added date mark to milk.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds hush puppy mix and milk for breading on time controls. No written procedures available. Provided DBPR Form HR 5022-090 and assisted with written procedure completion.
Fixed on the spot
Code 11, Employee health: 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.
No written procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bucket in kitchen handwash sink. Employee removed bucket. Handwash sink at front counter used to fill a bucket with water.
Fixed on the spot
Basic10
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
Raw fish at 60°F in kitchen cold bar. Per employee, fish was thawed with running water 1.25 hours prior. Fish moved to reach-in freezer and approximately 15 minutes later fish at 43°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed bell peppers in stand-up reach in refrigerator by breading station stored over cooked potatoes.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of kitchen microwave is soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach-in cooler on cook line is heavily soiled with food debris.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior top where ice is made in the machine has yellow slime-like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have grease build up. Stove top in kitchen with heavy food debris. Flat grill in kitchen with food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Kitchen paper towel dispenser stored directly over single-service lids and spices.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Missing drain plug on dumpster.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors under three compartment sink, under rack with dry goods in the office, under all kitchen equipment and under handwash sink at front counter are soiled.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee backpack and aprons stored on top of bag in box sodas at soda rack. Operator removed items to proper storage.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.