GEORGE'S

Name: GEORGE'S
Address: 7466 W MOUNT VERNON ST, GLEN ST MARY, FL, 32040, US
Rating: 71.4

7466 W MOUNT VERNON ST, GLEN ST MARY, FL 32040

License #1200122

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.4 Grade C / 100

Mixed Health Record

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Quick take

GEORGE'S in GLEN ST MARY currently holds an InspectFL Health Score of 71.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 29 total violations — 6 critical, 6 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 3, 2025

The latest inspection on May 7, 2026 shows 14 observation rows: 3 critical, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior and shelving of four door food warmer on cook line soiled. Also, interior of oven on cool line soiled.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between rack and wall in prep area. Operator removed knife to properly store.
[11-26-1] 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator had employees on duty read and sign form.
[14-11-5] Equipment in poor repair. Observed gasket torn on reach in freezer in back room and on reach in freezer on cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed container of utensils on counter at front service area stored upright/ not inverted/ protected.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed dumpster not stored on proper pad/ non absorbent surface.
[36-73-4] Floors, walls, ceilings soiled/has accumulation of debris. Observed floor around fryer equipment and cook line area around equipment soiled/ accumulation of grease and debris. Also, Observed walls throughout kitchen area and cook line soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in-coolers soiled
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of peeled tomatoes dented and crimped around rim of can. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced American cheese, (46F - Cold Holding); hot dogs (50F - Cold Holding) in top of the flip top reach-in cooler on cook line next to grill. Observed items stored in shallow pan causing items to be above chill line of pan. Employee placed both items in bottom of reach in cooler.
[02C-03-5] 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 hot dogs opened Tuesday more than 24 hours not date marked. Operator date marked hot dogs.
[41-07-4] Container of medicine improperly stored. Observed multiple medicines next to foods in storage cabinet next to pizza oven. Operator removed medicines.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors throughout cook line, kitchen, and walk-in-coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on self dispensing soda machine near coolers in dining area soiled. Also, cutting board on flip top reach-in cooler nearest grill soiled/ stained. Also, vegetable cutter and blade of can opener at prep area has accumulation of food debris.

Disposition: Administrative complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk containers scoop handles in contact with nontcs product.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not stored on nonabsorbent pad.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler training certificate.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on can opened blade. Microwave on cook line with food debris on top plate.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm chlorine, operator added chlorine bleach to 100ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline reach in cooler door gasket with debris build up. Walk in cooler door gasket soiled with mold like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top rack of storage shelf by walk in cooler, clean pans not inverted or covered.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in front counter reach in cooler and cookline reach in freezer. Operator relocated front counter beverage.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment unable to locate existing time as public health control written procedures. Inspector provided new form to be completed.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dust build up on cookline wall and mounted equipment.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on top shelf of walk in cooler speed rack over food for customers.
[08B-38-4] Food stored on floor. Plastic beverage bottles stored on the floor in front of restrooms.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee clean broken egg off of ground then return to cooking order no glove change or hand wash.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of flip top reach in cooler on cook line, coleslaw (47F - Cold Holding); Turkey (49F - Cold Holding); ham (51F - Cold Holding); cut tomatoes (46F - Cold Holding); cheese (52F - Cold Holding) per operator stocked daily at 6am then restocked once or twice before 10am, discussed utilizing existing time as public health control procedures for top portion of cooler during busy hours of breakfast. In walk in cooler; ribs (47F - Cold Holding); turkey (46F - Cold Holding); ham (48F - Cold Holding); bologna (46F - Cold Holding); shrimp (45F - Cold Holding); fish (47F - Cold Holding) per operator door left open, received delivery and has been in and out for prep work through the morning.

Community reaction

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Community pulse