Talons
Last inspected: Mar 23, 2026
70
Score
Talons has been inspected nine times since 2023. The latest inspection on file is from Mar 23, 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 seven violations to closer to three violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
That's lower than the typical Fleming Island restaurant, which scores around 76. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
67
May 2, 2025
Routine - Food
No violations found.
100
May 1, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk wash on ice by fryer at 48F. Per chef, wash has been out for approximately three hours. Wash moved to walk in freezer to quickly chill. Also, hummus in flip top reach in cooler at 48F. Per chef, hummus placed in unit approximately three hours prior. Hummus moved to walk in freezer and approximately 15 minutes later was at 42F. Also, wings (48F - Cold Holding); raw shrimp (50F - Cold Holding); cheese (55F - Cold Holding); ham (49F - Cold Holding); hard boiled eggs (46F - Cold Holding); ham (49F - Cold Holding); cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding)in flip top reach in cooler. per chef, all items have been in the unit overnight. See stop sale.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings (48F - Cold Holding); ham (49F - Cold Holding); raw shrimp (50F - Cold Holding); cheese (55F - Cold Holding); ham (49F - Cold Holding); hard boiled eggs (46F - Cold Holding); cut lettuce (52F - Cold Holding); shredded cheese (52F - Cold Holding)in flip top reach in cooler. per chef, all items have been in the unit overnight. Also, Six packages of completely thawed, vacuum packed mahi with label indicating to remove from package before thaw in drawer below grill. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dish room. Employee brought paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris on the blade.
22-02-4
Basic - Open dumpster lid. Right dumpster lid is open.
33-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm quaternary ammonium. Establishment will utilize bleach solution until repair to system can be made.
21-08-4
Basic - Clean linens stored on floor. Clean wiping cloths stored on the floor in outside storage room.
21-17-4
Basic - 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. Six packages of completely thawed, vacuum packed mahi with label indicating to remove from package before thaw in drawer below grill. Also, six packages of completely thawed, vacuum packed salmon with label indicating to remove from package before thaw and walk cooler.
06-09-1
50
Sep 9, 2024
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Sautéed onions in drawer below grill at 50F. Per employee, onions have been in the drawer overnight.
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in bar by hand wash sink.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sautéed onions in drawer below grill at 50F. Per employee, onions have been in the drawer overnight.
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sautéed onions with preparation date of 8/31 in cold holding drawer below grill.
02C-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back exit, threaded faucet with attached hose is missing a vacuum breaker. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce in hot holding unit by ovens at 105F. Per employee, cheese sauce began reheating at 12:00. Temperature taken at 4:07. Employee placed cheese sauce on stove and heated to 177F. **Corrected On-Site**
03E-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under triple sink with red liquid. Employee identified as cleaner and labeled. Unlabeled spray bottle with blue liquid at service stand by bar. Manager identified as sanitizer and labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above clean utensils/dishes exiting the dish machine. Employee moved to appropriate location. **Corrected On-Site**
12B-07-4
35
Mar 20, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
58
Oct 24, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in pan with ice on counter at 52F. Per employee, chicken placed on counter at approximately 11:00. Temperature taken at 3:50pm. Sour cream on service line at 49F. Per employee, sour cream placed on line at approximately 11:00. Temperature taken at approximately 4:00. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Three employee beverages on prep table in kitchen. All beverages moved to proper storage. **Corrected On-Site**
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 cell phone on shelf in dishroom above where clean dishes exit the machine. Employee moved cell phone to proper storage. **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soufflé cup used as scoop in pooled eggs. Employee removed soufflé cup. **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in women's and men's restrooms.
31B-04-4
Basic - Utensils in poor condition. Multiple rubber spatulas in kitchen with pieces of rubber missing off the sides.
14-12-4
67
May 23, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Feb 9, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Observed multiple bottles of sanitizer stored next to pitchers and clean towels in cabinet behind bar. Operator moved bottles during inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed, potato soup (98F - Hot Holding) on cook line. Employee stated soup was reheated 1.75 hours prior and placed on stove. **Corrective Action Taken**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee slicing tomatoes with torn glove. Spoke to the employee and gloves were changed during inspection.
12A-09-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream without date mark. Operator stated cream was opened day prior and labeled during inspection. **Corrected On-Site**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written cleanup procedures meeting criteria required. Provided operator with handout during inspection. **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof employees are aware of reporting requirements. Provided operator with form during inspection. **Corrective Action Taken**
11-26-1
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee slicing tomatoes without washing tomatoes first. Employee began washing tomatoes during inspection. **Corrective Action Taken**
08B-39-4
Basic - Stored food not covered. In walk-in cooler observed containers of marinara and potato soup without lids. Behind bar in reach-in cooler observed ice cubes stored without lid. Operator placed lids on containers during inspection. **Corrected On-Site**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Behind the bar observed employee cell phone stored on stack of plates on top of reach-in cooler. Operator moved cell phone and removed plate. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line observed employee drink stored next to plates. Operator moved drink during inspection. **Corrected On-Site**
12B-07-4
39
Frequently Asked Questions
When was Talons last inspected?
The most recent health inspection at Talons on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Talons?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Talons.
How does Talons compare to other restaurants in Fleming Island?
Talons most recently scored 70 out of 100, which is lower than the Fleming Island average of 76.
Has Talons' inspection record improved over time?
Yes. Recent inspections at Talons have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Talons 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 Talons inspected?
Based on the inspection history on file, Talons is inspected around three times per year on average.
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