Gallions
Last inspected: Feb 25, 2026
67
Score
Gallions has been inspected 10 times since 2022. The newest entry in the record is dated Feb 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
Looking across the full record, “cutting board at make table has cut marks” is the recurring theme, flagged three times.
That's lower than the typical Rosemary Beach restaurant, which scores around 90. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- Sauce 97F, pepper sauce 107F (10:30-11:15) reheat 179F, 183F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Sink near wait station had ice in drain. Manager removed ice from drain. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area location and kitchen. Employee stocked paper towels at both hand sinks during inspection. **Corrected On-Site**
31B-02-4
Basic - Cutting board at make table has cut marks and is no longer cleanable.
14-09-4
67
Sep 17, 2025
Routine - Food
No violations found.
100
Sep 16, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Ambient 53F. Chef placed all product on ice or in freezer. Recheck- pimento cheese 43F. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-16: Observed make bar on cook line- pimento 59F, sliced tomato 61F, pico 48F (1:00-2:50). Small make bar- raw diced tuna 45F (2:00-2:30), grouper/ snapper ceviche 46F (2:39-2:40) tuna dip 47F ( 2:00-2:30). Ambient 52F, ambient 44F. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Make bar ambient 53F. Do not use until repaired or food can be held at 41F or below. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). **Warning** - From follow-up inspection 2025-09-16: Observed make bar on cook line- pimento 59F, sliced tomato 61F, pico 48F (1:00-2:50). Small make bar- raw diced tuna 45F (2:00-2:30), grouper/ snapper ceviche 46F (2:39-2:40) tuna dip 47F ( 2:00-2:30). Large make bar on cook line- Ambient 52F, small make bar- ambient 44F. **Time Extended**
14-11-5
82
Sep 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). Ambient 53F. Chef placed all product on ice or in freezer. Recheck- pimento cheese 43F. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Basic - Equipment in poor repair. Make bar ambient 53F. Do not use until repaired or food can be held at 41F or below. Cold hold- make bar- pimento cheese 62F, sliced cheese 66F, shredded cheese 61F, sliced tomato 61F, pico 61F, diced raw tuna 50F (12:00-2:42). **Warning**
14-11-5
82
Jan 16, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Clean linens stored on floor near ice machine. Chef had employee place linens on shelf. **Corrected On-Site**
21-17-4
Basic - Cloth used as a food-contact surface between cutting board and pot of pineapple sauce on cook line. Chef had employee remove cloth from food contact surfaces. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. Chef replaced cutting boards with new ones at time of inspection. **Corrected On-Site** **Repeat Violation**
14-09-4
78
Sep 10, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Stored food not covered. Crab and shrimp stored in walk in cooler not covered. Chef placed lids over food. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cloth used as a food-contact surface. Cloth on ice bin and Cloth under bar mats on dish machine in wait station. Cloth under sauce bottles in kitchen.
21-05-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Prepping- Beef- 70F (11:00-11:30). Thawing- beef 68F. (10:55-11:30). Chef placed beef in walk in cooler. **Corrective Action Taken**
06-06-5
Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
14-09-4
Basic - Soiled dry wiping cloth in use at make bar on cutting board next to avocados. **Repeat Violation**
21-10-4
74
Dec 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Soiled dry wiping cloth in use. Dry soiled cloth stored on cutting board on cook line and on prep table near ware washing area. Chef removed cloths from food contact surfaces. **Corrected On-Site** **Repeat Violation**
21-10-4
Basic - Stored food not covered. Cooling-- cheese sauce 59F ( 2:00-3:30 ) stored in walk in cooler not covered. Chef placed a lid over cheese sauce. **Corrected On-Site**
08B-12-5
90
Aug 21, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jan 10, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
64
Frequently Asked Questions
When was Gallions last inspected?
The most recent health inspection at Gallions on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gallions?
Across the inspection record, “cutting board at make table has cut marks” has been cited three times, more than any other issue at Gallions.
How does Gallions compare to other restaurants in Rosemary Beach?
Gallions most recently scored 67 out of 100, which is lower than the Rosemary Beach average of 90.
Has Gallions' inspection record improved over time?
Yes. Recent inspections at Gallions have averaged around two violations per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gallions means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gallions inspected?
Based on the inspection history on file, Gallions is inspected around three times per year on average.
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