BROWNS COUNTRY BUFFET
14423 NW US HWY 441, Alachua FL 32615 · 386-462-3000
Last inspected Apr 21, 2026 · 14 visits since October 2023
OCT 24
JAN 25
MAY 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Two small flies by side room dining area server area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No handwash sink at front of house where server area is located and handling bread for toast occurs next to front register. History of multiple hand wash violations Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No handwash sink for employees in front server area. No handwash sink in front server area and toast area
Dec 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No handwash sink at front of house where server area is located and handling bread for toast occurs next to front register. History of multiple hand wash violations Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No handwash sink for employees in front server area. No handwash sink in front server area and toast area
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority4 Intermediate10 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm CL
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked raw shelled eggs and placed on grill then handled cooking utensils and serving plates, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server not wearing gloves, handles money, electronic screen, takes dirty dishes to dishwash area, brings back clean cups, puts bread in toaster, takes toast out of toaster with food grade paper, picks up food plates and brings to customers. Discussed with Manager.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server not wearing gloves, puts bread in toaster and takes toast out of toaster with food grade paper and adjusts bread with bare fingers. Discussed with Manager.
Live, small flying insects found Two small flies by side room dining area server area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. HOT HOLDING rice 129F; macaroni and cheese 125F in kitchen. Manager reheated to 170F in 30 minutes
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin deflector. Cutting board on flip-top make table with stains in kitchen.
No handwash sink at front of house where server area is located and handling bread for toast occurs next to front register. History of multiple hand wash violations Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No handwash sink for employees in front server area. No handwash sink in front server area and toast area
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's from in side dining area.
Ceiling/ceiling tile shows damage or is in disrepair. Air conditioner vents missing in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Open bottle of water in reach in freezer in kitchen on top shelf above food served to the public, not identified.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups and bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Food storage container/container lid cracked or broken. Plastic container lid in reach in cooler in kitchen with cracked corner. Plastic bin in kitchen with multiple cracks.
Food stored on floor. Box of fryer oil on floor in storage area.
Ice bucket not stored inverted or in a protected manner between uses. Ice bucket not inverted or protected manner by ice machine. Employee inverted buckets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Reach in freezer gasket with accumulation of food in kitchen Reach in cooler handles soiled with food debris
Open dumpster lid. Dumpster with lid open
Single-service articles improperly stored. Box of plastic lids and paper towels on floor in dry goods storage area
Walk-in cooler/freezer shelves with rust that has pitted the surface. walk-in-cooler shelves pitted with rust.
Aug 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 30 violations recorded, 10 high priority.
10 High priority2 Intermediate18 Basic
Show 31 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher washed hands and dried on clothes, scratched his face then handled clean bin of silverware, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken stored above sauce and milk containers in reach in cooler in back room.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored over open box of crab in reach in freezer by Buffet area.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Deserts at Buffet area on table with no sneeze guard or protection.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought dirty pan to kitchen then went to server station and prepared and served a drink to a customer, without washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Half a rack of raw shelled eggs on cookline at 77F ambient. Cheese at Buffet table at 62F, has been there for 3 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark are not maintained for items kept on time at the buffet station.
Toxic substance/chemical improperly stored. Sanitizer spray bottle stored on dry goods storage rack next to handwash sink in kitchen
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker on hose Bibb under dishmachine
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk with no date mark. Egg salad in reach in cooler with no date mark prepared 3 days earlier
Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Old food on food mixer by reach in cooler Ice deflector on ice machine has mold like substance
Accumulation of debris on exterior of warewashing machine. Top of dishmachine dirty with food particles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in kitchen soiled with grease
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Rack of dry goods stored next to handwash sink in kitchen and exposed to splash.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dessert dishes at Buffet table not inverted or protected.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink container and water bottles on prep table and above dishmachine
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from an open container in prep area of kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( cups at server station, metals bins at drying rack )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Equipment in poor repair. Gaskets of reach in freezer torn
Floor soiled/has accumulation of debris. Floors have accumulation of dirt and onion skin on floor next to walk-in-cooler
Food storage container/container lid cracked or broken. Containers on cookline with multiple cracks
Food stored on floor. Box of oil and rice stored on floor in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen has ice build
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven handle on cookline and reach in cooler handles in kitchen soiled with grease. Hood filters soled with grease Bottom of reach in freezer soiled with food. Gaskets of reach in freezer soiled. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Cabinet under cold holding Buffet station has mold build on door and bottom surface.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Stored food not covered. Fish and pork chops not covered in walk-in-cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( cucmbers ) stored over ready-to-eat food ( vanilla pudding container ) in walk in cooler
Working containers of food removed from original container not identified by common name. Container of food removed ( salt on cookline ) from original container not labeled with name of contents.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in special occassion area blocked with rack.
May 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 27 violations recorded, 2 high priority.
2 High priority2 Intermediate23 Basic
Show 27 findings ▾
Dented/rusted cans present. See stop sale. Dented 107 oz can of cheese sauce on can rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Bar: tomatoes (64F - Cold Holding); ham (64F, 62F- Cold Holding); lettuce (53F, 62F - Cold Holding); chicken salad (59F, 59F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin walls soiled with mold- Ike substances. Ice scoop soiled with mold-like substances and old. Can opener blade soiled with old food debris. Cardboard remnants and old food debris soil bottom of lobby reach-in freezer.
No soap provided at handwash sink. Soap dispenser fallen off wall at side-room hand wash sink.
Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled with food debris and dust.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles and vents soiled with dust and grease accumulations.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean pans stored over back hand wash sink and under paper towel dispenser exposed to splash. Manager removed pans for cleaning.
Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor under back kitchen sink.
Cutting board has cut marks and is no longer cleanable. Reach-in cooler cutting boards with deep cut marks and grooves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and reach-in cooler. Manager discarded both.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eyeglass case on shelf over clean pans.
Equipment in poor repair. Ice build up in reach in freezer in back room. Gaskets torn n warming cabinet.
Floor area(s) covered with standing water. Standing water on floor of walk-in cooler.
Floor soiled/has accumulation of debris. Kitchen floor under equipment and shelves soiled with grease accumulations and debris.
Food stored on floor. Plastic container of oil on floor at me of cookline.
Garbage on the ground and/or pad around dumpster. Garbage on ground surrounding dumpster.
Grease receptacle lid open, broken, or missing. Grease bin lid open.
Hole in or other damage to wall. Hole in wall from rot behind hand wash sink in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and frame of reach-in coolers and reach-in freezers soiled with mold-like substances and old food debris. Ice scoop holder soiled with mold-like substances. Soda machine backsplashes soiled with mold-like substances and. Mixer head soiled with food and grease accumulations. Kitchen fans soiled with dust and grease accumulations.
Open dumpster lid. Lid open on dumpster.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver next to clean dishes on pass-through window.
Stored food not covered. Biscuits in reach-in freezer not covered. Dough and n walk-in cooler not covered. Cut potatoes in reach-in cooler not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen and dishwash area is bare concrete and unsealed.
Utensils in poor condition. Metal ice scoop at machine next to register pitted. Knife handled melted, no longer smooth and easily cleanable.
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with dust and grease accumulations.
Water leaking from pipe and/or faucet/handle. Water leaks from drain pipe at back kitchen hand wash sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station sani-bucket at 0ppm when testing for both chlorine and quaternary ammonium. Manager remixed to 400ppm of quaternary ammonium.
Jan 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 44 violations recorded, 10 high priority.
10 High priority7 Intermediate27 Basic
Show 44 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook not wearing gloves cracked raw shelled eggs then handled cooking equipment and serving plate, without washing hands and putting on clean gloves. Discussed with Manager.
Employee dried hands on clothes/apron/soiled towel after washing. Dishwasher pulled up slacks then handled clean dishes but did not wash hands before handling clean dishes.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook not wearing gloves touched prepared bread and sandwich.
Food with mold-like growth. See stop sale. Two containers of red sauce with mold in reach in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage stored over biscuit dough in reach in freezer. In reach in freezer by buffet table raw Chicken cover with plastic wrap stored above boxes of shrimp, and tray of beef
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought dirty dishes to dishwash area and returned to server Station then served cup of coffee, without washing hands and putting on clean gloves. Discussed with Manager and Manager discussed with server. Server washed hands
Stop Sale issued due to adulteration of food product. REHEATING Baked Potato in warmer 115F for 1 hour - 91F one hour later
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Buffet table: COLD HOLDING Cole slaw 46F; pasta salad 45F; cottage cheese 50F; Tomato 45F ham 46F. Items had been on a cart in kitchen before being placed on buffet
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. REHEATING Baked Potato in warmer 115F for 1 hour - 91F one hour later
Toxic substance/chemical improperly stored. Bottle of cleaner stored above prep table with food condiment bottles
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not recall Big 6 food pathogens
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Bottom Interior of upright reach in freezer soiled with food particles. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by pots under and around hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink. No soap and paper towels at hand wash sink at back server area. No towels at kitchen hand wash sink. employee put towels at hand wash sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer read 40F when in cup of ice
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of red sauce with mold in reach in cooler with no date. Pasta salad prepared the previous day not date marked.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( cleaner ).
Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled with food debris and dust
Bathroom facility in disrepair. Toilet lid cover cracked in men's room. Men's room in side dining area out of order. Manager advised that toilet flusher not working.
Cardboard used to line food-contact shelves. Soiled Cardboard used to line shelves in walk-in-cooler under chicken
Cardboard used to line nonfood-contact shelves. Soiled cardboard used to balance mixer in kitchen
Ceiling tile missing. Diffuser missing in vent ceiling, hole in ceiling
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink stored on top of dishmachine Employee water bottle on top of flip-top make table cooler on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled oven mitts stored on box of sugar, Soiled mits stored in buffalo chopper. Employee jacket on dry goods storage in kitchen. Employee hat on rack with above food items. employee lunch box with boxes of soft drink syrup boxes. employee jacket stored on box of foam cups in storage area
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Food storage container/container lid cracked or broken. Two Cracked lids to sugar and flour bins
Food stored on floor. 4 boxes of coffee stored on floor by coffee station. Cut Potatoes in water in a plastic container stored on floor. Boxes of soft drink syrup stored on floor in back server area.
Hole in or other damage to wall. Hole in wall behind hand wash sink in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer in back room.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation showing in reach in freezer in back room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under steam table in kitchen soiled with dirt, Area under and behind grill and stove soiled with food and grease. Racks with dishes on cook line has accumulation of dust. Fan in kitchen has accumulation of dust. Gasket in reach in cooler and reach in freezer soiled with food debris. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Open dumpster lid. Dumpster lid open behind establishment.
Pots stored on floor between uses. Clean pots stored under hand wash sink in kitchen. Discussed with Manager and pots were removed from under hand wash sink.
Single-service articles improperly stored. Box of single device foam cups and lids stored on floor in storage area
Single-service articles not stored inverted or protected from contamination. Single service tray not inverted. Manager inverted trays.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Plyer stored on top of bag of black eye peas.
Stored food not covered. Prepared coffee filter with coffee in container not covered or protected at servers station. employee put lid on container. Condiment containers open and not protected. Bowl of sugar on prep table uncovered. Deserts uncovered in reach in cooler
Unnecessary items/unused equipment on the premises. Reach in cooler in kitchen not operable.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen and dishwash area is bare concrete and unsealed.
Wet mop not stored in a manner to allow the mop to dry. Wet mops not in use stored on floor.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizer solution
Working containers of food removed from original container not identified by common name. Sugar container not labeled in kitchen.
Oct 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer located in back prep area: grits (109F - Hot Holding). Employee stated grits placed in warmer one hour prior to temperature being taken. Employee moved grits to stove top to reheat.
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
Show 25 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to cook line, 0 ppm. Employee changed sanitizer bucket, 50 ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use a clean plate.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands.
Food with mold-like growth. See stop sale. Container of marinara sauce in reach-in cooler next to back door.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of marinara sauce dated 9/19.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: ham (46F); tomatoes (47F - Cold Holding); cheese (44F - Cold Holding). Employee stated items were at proper temperature at opening and lid to cooler was left open. Employee moved items to reach-in freezer to reduce temperature to 41F. Items stored on cold bar in dining room: cheese (47F - Cold Holding); tomatoes (48F - Cold Holding). Manager stated items placed on cold bar two hours prior to temperature being taken. Manager added ice to cold bar to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer located in back prep area: grits (109F - Hot Holding). Employee stated grits placed in warmer one hour prior to temperature being taken. Employee moved grits to stove top to reheat.
Toxic substance/chemical improperly stored. Can of fly spray stored next to straws underneath front counter. Manager moved can of fly spray.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on cook line steam table. Ice bin and deflector plate inside of front counter ice machine. Top of ice bin in wait station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits for quaternary and chlorine sanitizers.
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/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with ten employees working.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink in back prep area. No hand towels at hand washing sink in wait station for side room.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
Ceiling vent cover missing. Vent in the middle of the kitchen across from the dish machine.
Covered waste receptacle not provided in women's bathroom. Garbage can for ladies room in side dining room. Manager placed lid on garbage can.
Dishes dried with a towel/cloth. Employee drying dishes with a towel.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans store on shelf in back prep area. Cups stored in wait station for side dining room.
Food stored on floor. Boxes of iced tea stored on floor in side dining room.
Hole in or other damage to wall. Hole in wall behind reach-in freezer in front of walk-in cooler.
Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in wait station. Employee placed bucket on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath cook line steam table. Mixer in back prep area. Outside of front counter ice machine. Area around soda nozzles for both soda machines in wait stations.
Open dumpster lid. Lids for dumpster and grease receptacle behind building open.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket in front of walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on kitchen prep table. Employee placed wiping cloth in sanitizer bucket.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: 42 eggs out, they are on the form, not on the dry erase board. The take out time was adjusted.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: A. Brown expired 5-21-2023
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: 1 tea spout by the back wait station has an accumulation of lime/substance at the tip of the spout.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 3 employee drinks on prep in the front part of the kitchen.
Floor tiles missing and/or in disrepair. Observed: the floor under the frying pan station is uneven due to missing tiles.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed: the shelves in the walk-in cooler have rust.
Working containers of food removed from original container not identified by common name. Observed: a spout jar on the shelf by the ice machine, no label. Cane syrup was added.
Observed scorch marks around electrical outlet. For reporting purposes only. Observed the scorch marks on the electric outlet over the dish wash machine are still there.
Oct 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking eggs with gloved hands then discarded gloves and continued cooking prepping foods.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cooks line dressing a burger with lettuce, cheese, tomatoes and touching bun. Spoke to employee about using a utensil, employee placed gloves on hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (60F - Cold Holding) item in walk in cooler, employee stated item was out of cooler while prepping food items, all other items in unit were 41F or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese (122F,128F - Hot Holding); meatloaf (112F - Hot Holding) items in stand up hot holding unit, employee turned the unit up higher, items were only in unit less than an hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter being cooled at room temperature on top of reach in cooler on cooks line. pancake batter 3 hours (73F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior large ice machine.
Handwash sink used for purposes other than handwashing. Towel in Handwash sink in prep area, employee wetting towel with water at Handwash sink and wiping down prep table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table by microwave across from cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and vape on prep table under meat slicer.
Floor soiled/has accumulation of debris. Under large fryers to the left of cooks line.
Food stored on floor. Raw cut potatoes used for home fries on floor on cooks line. Employee placed up off of floor.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries on bottom shelf under pass through window.
Hole in or other damage to wall. Behind chest freezer outside of walk in cooler. The floor in disrepair inside the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large fire extinguisher soiled across from Handwash sink on cooks line. White reach in freezer across from cooks line the door exterior is soiled. Reach in freezer reach in cooler combo unit the gaskets are soiled. Interior reach in freezer soiled in the combo cold holding unit.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
Observed scorch marks around electrical outlet. For reporting purposes only. Between dish machine and hood system.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.