GS BBQ

Intermediate - - From initial inspection : 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/. Establishment has added walk in freezer and additional outside cooking area with no revised plans. Warning - From follow-up inspection 2025-08-06: Additional time needed, operator has drawn plans to submit. Time Extended

High Priority - Live, small flying insects found. Observed two live flies, one at pass through window and one at corner of the cookline by prep table.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the stand up reach in cooler opposite the grill, raw beef over cut ready to eat tomatoes. Employee relocated the beef to the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler on cook line; cut tomatoes (46F - Cold Holding); coleslaw (47F - Cold Holding); corn (49F - Cold Holding); potato salad (46F - Cold Holding); deviled egg (51F - Cold Holding) flip top door left open, discussed with operator and ice bags added to product. Operator placed ice bags under product and no temperature correction, inspector had operator remove time/temperature control food for safety to freezer and seperate cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the warming cabinet on the cook line, corn (118F - Hot Holding); jalapeño popper (126F - Hot Holding) operator placed back into over and at conclusion of inspection, corn second temperature (156F - Reheating); jalapeño popper second temperature (167F - Hot Holding) Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle at front bar counter over can of peaches. Operator relocated the chemical spray bottle. Corrected On-Site

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/. Establishment has added walk in freezer and additional outside cooking area with no revised plans. Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink opposite walk in cooler. Operator provided. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for eggs cooked to order during breakfast, discussed with operator and provided sign to be laminated and operator hung second advisory. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cookline door handles soiled with food residue. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working pass through window with dangling rope type bracelets handling customers food orders.

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf opposite dish machine, clean containers stacked while wet. Repeat Violation

Basic - Food stored in a room/shed that is not fully enclosed. Cans of food stored in screened in outside prep area exposed to weather elements.

Basic - Food stored on floor. In walk in cooler container of raw pork stored on the floor. In dry storage room, jugs of fryer oil stored on the floor. Employee relocated. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with dust build up. Wait station soda dispenser plate behind nozzles has residue build up.

Basic - Stored food not covered. In the walk in cooler uncovered container of cut jalapeno peppers, employee covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on cook linen stored on the ground in front of the hand wash sink.

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. Chlorine dishwasher machine at 0ppm at time of inspection. Operator attempted to prime unable to get correct chemical reading. Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Three compartment sink reading 0 sink and surface cleaner. Operator drained and reset to 272ppm sink and surface. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the cook line hot box; sausage (129F - Hot Holding); jalapeño poppers (128F - Hot Holding); beans (129F - Hot Holding). Operator put all items in oven to bring back to temperature, at conclusion of inspection beans and sausage still reheating, Jalapeño poppers over 165F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris on the blade.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine, strips present wet/not usable.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All food handler training certificates are photo copies. No proof of training. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line hot box handles with residue build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on single service food bags u Dee prep table. Operator removed the employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of dish area, clean containers stacked while wet.

Basic - Equipment in poor repair. Melted spatula handle on cook line.

Basic - Food stored on floor. Bulk flour bag stored on floor of dry storage area.

Basic - Food stored outside. Reach in chest freezers stored outside of smoker area, not covered or protected.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Knife between prep table and wall.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signage at hand wash sinks. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cook line reach in freezer. Operator discarded. Corrected On-Site

Basic - Single-service articles improperly stored. Single service cups stored on floor by door to smoker area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on bags of coffee filters. Operator relocated the wiping cloth. Corrected On-Site

Flammables stored near a source of ignition. For reporting purposes only. Propane tanks stored in smoker area directly next to smoker. Operator relocated the propane tanks. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink for smoker area not mounted on the wall. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sinks through kitchen area. Truck expected to arrive with paper products later in the day.

Intermediate - No soap provided at handwash sink. No soap available at hand wash sinks through kitchen area. Soap and chemical products coming with sanitizer company later in the day.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Shared dumpster not on nonabsorbent pad, currently on grass.

Basic - No Heimlich maneuver/choking sign posted. No choking poster available at time of inspection.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. No drainboards for dishmachine. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sinks through kitchen area.

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink not installed at time of inspection. Warning

No child labor law poster. For reporting purposes only. No child labor law poster at time of inspection.