Gallions
104 N Barrett Sq Unit B, Rosemary Beach, FL 32461 · Permanent Food Service · License 7602300
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection10 high priority (7 fixed by the Sep 2 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-50
- Administrative complaint on Sep 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score38
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in cold hold- tuna dip 41°F, house pimento 40°F, raw tuna filets 37°F. Walk in cooler- shell eggs 42°F, raw tuna filet 37°F, raw ROP beef 38°F. Walk in freezer- grouper, snapper, shrimp.
Administrative complaint
Basic4
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed ROP beef packaged with production date and time.
Administrative complaint
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed no ROP bags of beef not being removed after 48 hours of packaging.
Administrative complaint
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed ROP raw diced tuna and raw tuna filets removed from package frozen and stored in walk in cooler at 30°F and 37°F.
Administrative complaint
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Observed no condensation dripping from ac/Vents over food or food contact surfaces on line or in walk in cooler.
Administrative complaint
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Serving- raw dice tuna taco 48°F. Reach in- tub oysters 46°F ( dated 8/29). Ceviche 44°F ( dated 8/29/26), pimento cheese 45°F ( dated 8/22/26).
Stop Sale issued due to food not being in a wholesome, sound condition.
Cold drawer- ROP beef 41°F( dated 8/28 2- not dated).
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Reach in- Portioned corn beef 43°F (dated 8/22).
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. ROP diced raw tuna 43°F.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Reach in- Portioned corn beef 43°F (dated 8/22). See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in- tub oysters 46°F ( dated 8/29). See stop sale. Ceviche 44°F ( dated 8/29/26), pimento cheese 45°F ( dated 8/22/26). Raw tuna taco to be served at 48°F . See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - chicken stored over pork, and beef stored over Tuna in walk in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.shell eggs stored over breaded snapper in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee handling a cell phone with gloves did not change gloves and hand wash.
Manager had employee wash hands and change gloves.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sani bucket- sink & surface solution 848 ppm. Manager corrected solution to 700ppm.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Sink & surface solution in Sani bucket 848 ppm.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bag of peas stored in handwash sink. Chef removed peas and placed in reach in cooler.
Fixed on the spotRepeat violation
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Cold drawer- ROP beef 41°F 2 bags not dated).
Administrative complaint
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Cold drawer- ROP beef 41°F( dated 8/28 2- not dated).
Repeat violationAdministrative complaint
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. ROP diced raw tuna 43°F.
Administrative complaint
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Employee prepping raw mushrooms next to hand wash sink with out a splash guard.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine sanitizer 0 ppm. Re primed and Corrected to 100 ppm..
Fixed on the spot
Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
Manager pulled dishes off shelf and sent to ware wash location to wash rinse sanitize and air dry dishes.
Fixed on the spot
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Water dripping from ceiling vent onto make bar in front of steam well. Manager wiped and sanitized make bar area. Then cut the ac vent off on the cook/make line.Water draining from ceiling vent in walk in cooler into a bucket stored on top shelf in walk in cooler. Manager placed a tray under bucket. A work order has been placed for repairs.
Fixed on the spotAdministrative complaint
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Manager sent some one to purchase covered bins during inspection. Trash cans with lids were placed in restrooms..
Fixed on the spot
Earlier inspections 1
A90Routine inspection4 violations, 2 high priority No follow-up needed
- First visitJul 14, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold hold- make bar- tuna dip 52°F, raw diced tuna 47°F, house made pimento cheese 51°F (2:13-3:13) ambient 53°F. Employee placed all food in walk in cooler to reduce temperatures.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam well- Sliced potatoes 115°F (2:30-2:53). Employee placed potatoes in cooler to cool down instead of reheating.
Fixed on the spot
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Zip lock bag of pork belly stored in reach in freezer not labeled. Employee labeled bag during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Make bar/reach in cooler ambient 53°F.
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.
- 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.