CLYDE'S COZY CORNER
130 SE NIGHTINGALE STREET, Keystone Heights FL 32656 · 3524788358
Last inspected Aug 3, 2026 · 7 visits since July 2023
JUL 24
JAN 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line flip top reach in cooler, raw chicken and comminuted beef over pooled raw eggs. Employee relocated the beef and chicken to separate shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front flip top reach in cooler, corn salad with cut tomatoes (49F - Cold Holding); potato salad (47F - Cold Holding) stored in plastic portion cups inside metal containers blocking air flow. Employee restocked from interior of cooler prior to inspection. Discussed alternative storage options or utilizing existing time as public health control.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handling employee with no proof of food handler training employed since November.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone on clean prep table opposite the two door reach in cooler. Operator relocated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Rust build up at backside bottom corners of cook line microwave.
Feb 27, 2026Administrative 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 cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding) in standing cooler by front counter, per operator milk has been consistently taken in and out of cooler for a few hours and is usually used up within 4 hours, operator placed milk on time control. individual potato salads (45F - Cold Holding); individual sour creams (45F - Cold Holding) in over filled containers in top section of flip top reach in cooler at end of make line, per operator lid has been consistently open for less then a few hours, top layer moved to bottom of cooler, rechecked at 41F. cut tomatoes (44F - Cold Holding); sliced American cheese (44F - Cold Holding); raw sausage links (45F - Cold Holding)in top section of flip top cooler by range on cook line, per employees lid has been consistently open for about 1.5 hours, lid closed and rechecked temps at 41F.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the standup reach in cooler, par cooked bacon (45F - Cold Holding) per operator door open for putting away order, all other time/temperature control food for safety in reach in cooler in temperature range.
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. Two expired food handler training certificates at time of inspection.
Spray bottle containing toxic substance not labeled. Unlabeled green chemical spray bottle on floor by office, operator labeled.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored in grass, no non absorbent pad, operator in talks with the city to create pad.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in storage area with ice build up along seal.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink used as dump sink as evident by ice in sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on top portion over flip top reach in coolers. Operator began removing employee drinks.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on clean in use prep table. Operator relocated the sanitizer bucket.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of debris on prep table can opener blade. Employee cleaned and sanitized the can opener.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Shared dumpster not on non absorbent pad. Operator attempting to work with the city to obtain pad for dumpster.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line flip top reach in cooler, raw chicken and comminuted beef over pooled raw eggs. Employee relocated the beef and chicken to separate shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steamwell at the front of the kitchen line, chowder (115F - Hot Holding); chili (123F - Hot Holding). Operator had employee stir and adjust the heat setting of the steam well. At conclusion of inspection chowder second temperature (136F - Reheating); chili second temperature (134F - Reheating). Discussed using a double boil system to reheat the thicker items held in the steam well.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf over wash station of the three compartment sink. Operator relocated the employee beverage.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on grass surface, no pad available.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. One can of beans with dents along seam.
Raw animal food stored over/not properly separated from ready-to-eat food. Parcooked bacon stored on shelf above ready to eat pie shells. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cornbread and potato salad at 50F in small glass door cooler. Person in charge states has been out of temperature for less than 4 hours, began moving to other unit holding temperature.
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/ Two managers with expired training.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cheese not re date marked after thawing from freezer. Person in charge marked appropriately.
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.