Gibson Inn
51 Ave C, Apalachicola, FL 32320 · Permanent Food Service · License 2901298
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 7 basic-21
- Safety score79
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 visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooling chicken backs 68°F.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooling from last night Chicken backs 68°F
Intermediate3
Code 11, Employee health: 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.
Left a copy.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board waitress station.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Dish room area.
Basic7
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Soap dispenser broken in front of the oven and the gaskets on the cook line low boy reach in cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fryers buildup.
Code 25, Single-service items: Single-service articles improperly stored.
Coffee filters not properly stored in the waitress station.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Waitress station.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Observed Ac Vac line running through the kitchen outside connection has no cover protection from vermin.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured,waitress station.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.