G'S SLOW SMOKED BBQ
414 WALNUT ST · GREEN COVE SPRINGS · Clay County · FL 32043
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 3
03B-02-4High Priority – Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. On cook line, made this morning: greens (127°F – Hot Holding); beef (102°F – Hot Holding). Employees returned products to oven to reheat, **Corrective Action Taken**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. All droppings are hard and dry: total of 581 droppings in restaurant, specific locations and totals are listed below. In kitchen on floor at rear door: 51 droppings. Under prep table on floor: 43 droppings. In hotel pan on clean dish rack: three droppings. On cook line on floor: six droppings. Behind smoker on floor: 114 droppings. On floor at three compartment sink: 304 droppings. Of floor at dry stock area and A/C closet: 56 droppings. On floor in dining room: four droppings. On floor at bar: four droppings. Employee started removing droppings. **Corrective Action Taken**
41-09-4High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Employee lighter and cigarettes on prep table in kitchen. Pest strips stored on prep table shelf with food items
Intermediate 4
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Build up of a mold-like substance on the interior of the ice machine
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at wash side of three compartment sink.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Items in prep area hand wash sink
53A-05-5Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Five employees on site preparing or handling food. No CFM present.
Basic 9
23-06-4Basic – Build-up of food debris on nonfood-contact surface. In walk-in cooler, floor has a build up of raw animal food liquid residue,
23-03-4Basic – Build-up of grease on nonfood-contact surface. On sides of cooking equipment on cook line, a build up of food debris and grease,
36-75-4Basic – Build-up of soil/debris on the floor under equipment. On cook line, prep area, and three compartment sink floor under equipment has a build up of soil, water, grease, and food debris.
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Multiple single service item boxes stored on floor in dry stock area.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table in kitchen.
36-58-4Basic – Exposed studs/joists/rafters present in food preparation or warewashing area. Kitchen area has no overhead protection, exposed rafters, utility lines, and pipes.
08B-38-4Basic – Food stored on floor. Soda bibs and build sugar bag on floor of bar,
10-20-4Basic – In-use tongs stored on equipment door handle between uses. In use tongs stored on fryer door handle.
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in hood system at fryers missing shield
Inspector observations synchronized from DBPR on August 11, 2026 2:33 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 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.