BUD & ALLEY'S
2236 HWY 30 A STE 8-14 · SEASIDE · Walton County · FL 324549999
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Taco Bar walk-in cooler Cooked pork 50/51/51F cook – cooling overnight. Prob Thermometer calibrated with operator **Warning**
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked shredded chicken located in the Taco Bar walk-in cooler Chicken placed in cooler at 9 am this day . Temperature at 2:30 93/79/80/87F Confirmed with kitchen staff and KM Prob thermometer calibrated with KM **Warning**
35A-02-7High Priority – Live, small flying insects found Approximately four small flying insects observed in kitchen area of Taco Bar / Pizza Bar . **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked shredded chicken located in the Taco Bar walk-in cooler Chicken placed in cooler at 9 am this day . Temperature at 2:30 93/79/80/87F Confirmed with kitchen staff and KM Prob thermometer calibrated with KM Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Taco Bar walk-in cooler Cooked pork 50/51/51F cook – cooling overnight. Prob Thermometer calibrated with operator **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen – cooked shrimp 49/50F less than 4 hrs. Iced for rapid cooling during the inspection. Pizza Bar make line – Goat cheese 54/50, shredded fontina cheese 47F less than 4 hrs ( per staff ) **Corrective Action Taken** **Warning**
Intermediate 1
01C-03-4Intermediate – Oyster tags not marked with last date served.
Inspector observations synchronized from DBPR on September 2, 2026 12:20 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.