CARRIAGE HOUSE
4680 BELLWETHER LN, Oxford FL 34484 · 352.330.5987
Last inspected Apr 13, 2026 · 8 visits since December 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dented cans present. See stop sale. Mandarin oranges can dented on seal
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator added sanitizer recheck 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled shell eggs stored over heavy cream in bakery reach in cooler. Operator corrected shelves.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with ladder in bakery area. Operator moved ladder.
Ceiling vents soiled with accumulated dust. Inspected other areas bakery area
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from dish machine: cheese (45F - Cold Holding); chicken (49F - Cold Holding); egg (48F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager placed items in walk-in freezer to reduce temperature to 41F.
Handwash sink used for purposes other than handwashing. Spray nozzle stored in bake area hand washing sink. Manager removed spray nozzle during inspection.
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 employee training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut watermelon stored in bake area walk-in cooler. Employee stated watermelon prepared the previous morning. Manager placed proper date mark on watermelon.
Food stored on floor. Case of rolls stored on floor in walk-in freezer.
Old food stuck to clean dishware/utensils. Container stored on clean dish shelf in bake area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink next to cook line.
Working containers of food removed from original container not identified by common name. Containers in dry storage area across from cook line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Dented cans present. See stop sale. Applesauce
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Damaged food not properly segregated. Can of applesauce heavily dented on seal
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. portioned butter (73F - Cold Holding) on tables since 7:30am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned butter (73F - Cold Holding) on tables since 7:30am. See stop sale.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Employee with no beard guard/restraint while engaging in food preparation. Employee in cook line area
No Heimlich maneuver/choking sign posted.
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.