George's at Alys Beach
Last inspected: Mar 6, 2026
90
Score
Public records show nine inspections at George's at Alys Beach stretching back to 2022. The most recent report on file is from Mar 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about nine violations before that.
Across the inspection history, “cloth used as a food-contact surface” is the issue that surfaces most often, recorded seven times.
That puts the facility ahead of the local pack: the average Florida restaurant scores 72. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Cloth used as a food-contact surface. Cloth stored under salt, pepper and squeeze bottles on cook line near hand wash sink and make bar. Employee removed cloth from food contact surface.. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Floor area(s) covered with standing water near hand wash sink and mop sink. Employee squeezed floor.. **Corrected On-Site** **Repeat Violation**
36-22-4
90
Dec 1, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No chlorine color/concentration chart. Provided establishment with chart by ways of phone photo. **Corrected On-Site**
16-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
86
Feb 13, 2025
Routine - Food
No violations found.
100
Feb 12, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- upright glass- shell eggs 56F, liquid eggs 57F, heavy cream 57F, butter 55F, buttermilk 57F, milk 57F ( all held overnight ). Ambient 56F. Cold hold- near expo- make bar- Cole slaw 53F, pineapple salsa 46F ( held overnight ).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- upright glass- shell eggs 56F, liquid eggs 57F, heavy cream 57F, butter 55F, buttermilk 57F, milk 57F ( all held overnight ). Ambient 56F. Cold hold- near expo- make bar- Cole slaw 53F, pineapple salsa 46F ( held overnight ). See stop sale. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- milk bath 62F (11:00-3:00). Provided establishment with written procedure form. **Corrective Action Taken**
03F-10-5
Basic - Cloth used as a food-contact surface under plates at expo, under sauce bottles in make bar on cook line and under pico in reach in cooler near expo. **Repeat Violation**
21-05-5
Basic - Floor area(s) covered with standing water in walk in cooler.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in sugar. Chef removed scoop and sent to warehouse washing area. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Sweet potato bites stored in walk in freezer on food tray not covered. Chef placed parchment paper over food. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on right side of make bar on cook line. **Repeat Violation**
12B-07-4
50
Sep 18, 2024
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Server washed hands for 3 seconds at wait/ register bar area.
12A-17-4
Intermediate - Handwash sink not accessible for employee use at all times on cook line and near prep sink. 1Sink blocked with trash can other blocked with laundry bag.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Server rinsed out a cup in handwashing sink at wait/ register bar area.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chef stated he checked sanitizer this morning but no septets strip were available upon requests from inspector.
16-37-1
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 3 compartment sink quaternary solution is not dispensing. Chef has made a call to technician. **Corrective Action Taken**
16-59-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make bar cutting board on cook line is heavily soiled.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface under sauce bottles in reach in cooler near expo station and under dishes at ware washing area. **Repeat Violation**
21-05-5
Basic - Cutting board at make bar near expo and make bar on cook line have cut marks and are no longer cleanable and heavily soiled. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact surface next to tea pitcher at wait/register bar area. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- lobster meat 78F (11:45-12:30). Thawing in standing water. Chef placed lobster meat in walk in cooler. **Corrective Action Taken**
06-06-5
Basic - No handwashing sign provided at a hand sink used by food employees on cook line and in front of reach in glass freezer near desert station.
31B-04-4
Basic - Walk-in cooler/freezer wall/door with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloths stored on 3 compartment drain board in ware washing area,
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on top. Of ice bin and side of handwashing sink in wait/ register bar area. Employee removed cloths. **Corrected On-Site** **Repeat Violation**
21-09-4
32
Jan 12, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Cloth used as a food-contact surface. 2 cloths stored in upright glass cooler under grapes and caramel. Cloths stored under utensils and under season and sauce bottles in salad kitchen. All cloths were removed from food contact surfaces. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - In-use tongs stored on equipment door handle between uses. 2 sets of tongs stored on oven handle on cook line.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth was removed from under cutting board. **Corrected On-Site**
21-04-4
86
Oct 24, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 49F (9:30-12:30) held at make bar on cook line, raw chicken 57F (9:30-12:30) held in drawer under grill. Employee placed both chicken and tomatoes in walk in freezer to cool to 41F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Server used plastic cups to scoop ice at wait station then filled them with water to be served to guest.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface over bread chips at expo, under water pitcher at wait station, under icing in reach in cooler, under bowl and pan In desert station, and under Tea pitcher in porch wait station. **Repeat Violation**
21-05-5
Basic - Cutting board at make table on cook line has cut marks and is no longer cleanable.
14-09-4
Basic - Ice bucket/shovel stored on floor between uses. Multiple ice buckets stored on floor at out side ice machine. **Repeat Violation**
10-14-5
Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust on outside of walk in cooler/freezer walls near ware washing area. **Repeat Violation**
36-27-5
61
Nov 7, 2022
Routine - Food
1 critical violation. 13 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-make bar- chicken salad 45F ( 10:50-1:07 ). Cold hold drawers- sliced tomato 49F, lettuce 46F (10:30-1:15 ), diced pork 53F, salmon 48F ( 10:50-1:15 ). Chef had employees place all items on ice to reduce temperatures. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cook line. **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking in wait station.
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside near bar area.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floor in walk in freezer soiled.
36-73-4
Basic - Stored food not covered. Cut melon stored in upright glass reach in cooler and salmon stored in walk in freezer not covered.
08B-12-5
Basic - Stove, grill and flat top are heavily soiled and have accumulation of black substance/grease/food debris.
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 1 cloth stored on prep table near prep sink and 1 cloth stored on cook line cutting board.
21-09-4
Basic - Building components, attachments or fixtures in poor repair. Door frame by bar and kitchen entry in disrepair, wood rot at bottom.
36-51-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cloth used as a food-contact surface in multiple areas under food, under dishes, at expo and at bar under drinks. **Repeat Violation**
21-05-5
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
45
Jul 27, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding at make bar- Cole slaw 47F, house made cocktail 45F, pineapple salsa 45F, calamari 51F ( per cook 2.75 hours ). Cold Holding -house made cocktail sauce 72F,roumalade sauce 72F,coleslaw 67F,and house made tarter sauce 73F at room temperature 2.5 hours with out a written plan or time mark. Chef discarded items at time of discussion. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with cloth bin.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cold Holding -house made cocktail sauce 72F,roumalade sauce 72F,coleslaw 67F,and house made tarter sauce 73F at room temperature 2.5 hours with out a written plan or time mark. Chef discarded items at time of discussion. **Corrected On-Site**
03F-10-5
Basic - Cloth used as a food-contact surface in multiple areas in kitchen. Cloths stored over food, under cutting board and utensils.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on 2 food contact surfaces in kitchen.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on stove and prep table in kitchen. **Repeat Violation**
40-06-5
61
Frequently Asked Questions
When was George's at Alys Beach last inspected?
The most recent health inspection at George's at Alys Beach on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at George's at Alys Beach?
Across the inspection record, “cloth used as a food-contact surface” has been cited seven times, more than any other issue at George's at Alys Beach.
Has George's at Alys Beach's inspection record improved over time?
Yes. Recent inspections at George's at Alys Beach have averaged around one violation per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at George's at Alys Beach means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is George's at Alys Beach inspected?
Based on the inspection history on file, George's at Alys Beach is inspected around two times per year on average.
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