Galley the

920 E Del Monte Ave, Clewiston, FL 33440 · Permanent Food Service · License 3600210

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
4 high priority (fixed on the spot), 2 intermediate, 3 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 · 2 visits

Aug172026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
What was still cited
Intermediate2
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.: walk in freezer states it is 156°F.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Six flats Raw shell eggs (48°F - Ambient air temperature ), in walk in cooler. Operator volunteered to discard. Cook line: Raw hamburger (57°F - Cold Holding); Raw Swai (57°F - Cold Holding); Raw Scallops (57°F - Cold Holding); Raw Shrimp (57°F - Cold Holding); Mahi (57°F - Cold Holding); Raw chicken breast (57°F - Cold Holding) Operator volunteered to discard.
  Fixed on the spot
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Raw shell eggs (48°F - Ambient air temperature ), in walk in cooler. Operator volunteered to discard.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over coleslaw in reach in cooler. Operator removed Raw shell eggs.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. The dishwasher was tested at 0 ppm chlorine. Operator will set up trip,e sink to sanitize.
  Fixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.: walk in freezer states it is 156°F.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plate used to scoop out rice on line. Operator removed.
  Fixed on the spot
  Cardboard used to line food-contact shelves in walk in cooler.
  Operator will remove.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up at deli slicer machine.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.