COUNTRY BARN CAFE LLC
575 S WICKHAM RD STE G, West Melbourne FL 32904
Last inspected Sep 30, 2024 · 3 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
MAR 24
SEP 24
— STEADY
3 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ground sausage range 48F to 41F recommended to rapid chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019008372 | Feb 11, 2019 | Mar 28, 2019 | $400 |
| 4--2015020983 | Apr 20, 2015 | Jun 2, 2015 | $200 |
Inspection history
3 visits, newest first
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Spray hose at dish sink lower than flood rim of sink. Hose hung up
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. Bacon Cooked Potatoes Hash browns Time marks added
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollendaise 126 F, operator turned heat up on crockpot recheck temp 156 F - hot holding;
Handwash sink used for purposes other than handwashing. Evidence of handwashing sinks used as dump sinks
Show the remaining 8 findings ▾
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.
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.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the sugar. Removed by employee
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Make table on cook line
No handwashing sign provided at a hand sink used by food employees. Sink on cookline Provided one to owner and it was hung prior to end of inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease and dust
Working containers of food removed from original container not identified by common name. Sugar in prep area. Labeled by owner
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ground sausage range 48F to 41F recommended to rapid chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise topped on Eggs Benedict. Manager had staff fix menus at the time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area
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.
Spray bottle containing toxic substance not labeled. On shelf on the cook line
Equipment and utensils not properly air-dried - wet nesting.
Hood filters soiled.
No handwashing sign provided at a hand sink used by food employees. Cook line
Objectionable odors in other areas of the establishment. When walking in front door.
Plumbing system in disrepair. Pipe missing under hand sink in dish area
Unsealed concrete floor in food preparation, food storage, warewashing area.
Unwashed tomatoes stored over ready-to-eat food.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over ready to eat bread in white chest freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (51-53F - Cold Holding), on cookline unit above fill rim, suggested rapid chill on items
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200++ppm), dumped water and remade. Remade bucket at 50ppm
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with sanitizer in prep area
Equipment in poor repair. Torn gasket on walk in cooler, operator states it's order
In-use knife/knives stored in cracks between pieces of equipment. Between cookline cooler and steam table
No handwashing sign provided at a hand sink used by food employees. At hand sink on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease and dust
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer on cookline
Plumbing system in disrepair. Hand wash sink on cookline needs to be capped off for proper drainage of water
Stored food not covered. Prep filled coffee filters with coffee
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen
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.