COUNTRY CABIN RESTAURANT
4434 BLANDING BLVD, Jacksonville FL 32210 · 904.317.9887
Last inspected Aug 18, 2026 · 11 visits since August 2023
SEP 24
FEB 25
JUL 25
NOV 25
AUG 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall behind white wall protector behind rear three compartment sink. Person in charge cleaned and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food placed in soiled container/equipment. Observed raw cube steaks wrapped in food-grade paper inside plastic bags but stored in cardboard box raw chicken was originally delivered in walk-in freezer. Employee removed all packages of cube steaks and placed in clean food-grade container.
Metal stem-type thermometer soiled. Observed food debris on probe thermometer next to hand wash sink on cook line.
Raw animal food stored over or with unwashed produce. Observed raw beef items stored over unwashed berries in walk-in freezer. Employee rearranged food items to proper storage levels.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 1 pan of pot roast with date marker of 08/11 stored on speed rack in walk-in cooler. Date of inspection was 08/18.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on sliding track of sliding door on ice machine.
Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up inside dish machine.
Covered waste receptacle not provided in women's bathroom. Observed only one covered waste receptacle in one of two women's restrooms. Only covered waste receptacle is inside one of four stalls in one women's restroom.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on sprinklers under hood filters on cook line. Mold like substance build up on door gaskets of reach in coolers throughout kitchen area.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack near not-in-use smoker in kitchen.
Open dumpster lid. Observed both lids opened on dumpster at back right of parking lot.
Outer openings not protected with self-closing doors. Observed no self-closing mechanism for rear exit door of kitchen.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of brown powdery substance stored in dry storage area.
Nov 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw pork stored over flats of frozen berries in walk-in freezer. Person in charge rearranged food items to proper storage levels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice at temperatures of 110-117F and cooked onions at temperatures of 98-113F on cook line. Person in charge stated food items were cooked within the past hour. Onions were placed on flat top grill for reheating, and rice was placed in oven. Both food items were reheated to minimum temperature of 165F by end of inspection. Cooked rice (110-117F - Hot Holding); Cooked onions (98-113F - Hot Holding) Cooked rice retemp 20 mins (177F - Reheating); Cooked onions retemp 20 mins (189F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on sliding track for sliding door at top of ice machine.
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. Observed multiple employees engaging in food preparation with no state approved food handler certifications. Person in charge only able to provide approved training for 1 employee. Two other employees hired less than 60 days prior.
Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up inside dish machine.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on center table by hand wash sink at kitchen entrance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 server engaging in food preparation while wearing a watch.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near prep three compartment sink by smoker.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; excess dust build up on metal shelves under vent in dry storage. Soiled back plates around soda nozzles on soda tower at server station.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack by smoker.
Open dumpster lid. Observed dumpster with opened lid at corner of establishment parking lot.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on bottom shelf next to fryer station. Person in charge indicated it was flour and labeled accordingly.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed deli ham with date marking 07/14, more than 7 days prior to inspection. Person in charge stated new ham was placed in container with old label.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall behind white wall protector behind rear three compartment sink. Person in charge cleaned and discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes with temperatures of 110-121F on flat top grill. Employee stated potatoes were cooked 30 minutes prior and double panned them so they didn't burn on the bottom. Employee began reheating potatoes to minimum temperature of 165F or higher. Cooked potatoes (home fries) (110-121F - Hot Holding)
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable at flip top cooler on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed closed employee water bottles on cutting board at flip top cooler at wait station. Employee removed water bottles.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack next to rear three compartment sink.
No handwashing sign provided at a hand sink used by food employees. Observed no hand-wash sign at hand wash sink closest to dish area.
Open dumpster lid. Observed both lids on dumpster open.
Feb 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority0 Intermediate12 Basic
Show 17 findings ▾
Spray hose at dish sink lower than flood rim of sink. Observed spray hose lower than flood rim at three compartment sink in dish machine area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese, deli meats, sliced tomatoes, shredded cheese, and cooked noodles behind held on time as a public health control in reach in cooler across from cook line. Time stamp for food items had 7:10am and time of observation was 11:30am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese and cooked noodles with temperatures of 48-52F stored in bottom of reach in cooler on cook line. Person in charge stated food items were placed in reach in cooler two hours prior and moved food items to walk-in cooler. Sliced cheese, cooked noodles (48-52F - Cold Holding)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sliced cheese, deli meats, sliced tomatoes, shredded cheese, and cooked noodles behind held on time as a public health control in reach in cooler across from cook line. Time stamp for food items had 7:10am and time of observation was 11:30am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; cooked sausage patties wither temperature of 61F on prep table next to standing reach in cooler. Person in charge voluntarily discarded patties. Cooked peach cobbler with temperature of 123F stored on top of oven across from walk-in cooler. Employee stated it finished cooking 20 mins prior and there was no room in hot holding unit nearby. Employee placed cobbler in heated oven. Cooked sausage (61F - Hot Holding); Cooked peach cobbler (123F - Hot Holding)
Cutting board has cut marks and is no longer cleanable. Observed green cutting board with grooves and no longer smooth and easily cleanable stored on prep table next to meat cooler near dry storage.
Employee eating in a food preparation or other restricted area. Observed employee food stored on top of toaster on cook line near reach in cooler. Person in charge voluntarily discarded.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple clear plastic containers stacked on top of each other with visible moisture and unable to air dry.
Equipment in poor repair. Observed gasket in disrepair on standing reach in cooler next to prep station.
Garbage on the ground and/or pad around dumpster. Observed garbage build up on ground around dumpster at rear of establishment.
Hole in or other damage to wall. Observed three holes in wall above prep table across from fryer station.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed metal scoop in flour with handle in direct contact with product. Person in charge removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above fryer station near standing reach in freezer. Soiled gaskets and door frame on reach in cooler across from cook line. Dust build up on fan covers in walk-in cooler. Mold like substance build up on back plates around soda nozzles on soda tower in server station.
Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to containers throughout kitchen.
Open dumpster lid. Observed open lids on dumpster at rear of establishment.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish and raw beef thawing on prep table not under running water. Person in charge moved raw food items to prep sink to place under running water.
Working containers of food removed from original container not identified by common name. Observed three unlabeled large containers of white powdery substance. Person in charge labeled containers.
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove used gloves after handling raw food items then don new gloves with no hand wash.
Spray hose at dish sink lower than flood rim of sink. Observed spray hose at primary three compartment sink hanging below flood line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). Ambient shell eggs (74F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety food items in flip top cooler and reach in cooler across from bread toaster with temperatures of 54-58F. Person in charge indicated they were removed from walk-in cooler and placed in coolers 3.5 hours prior. Employee moved all time/temperature control for safety items to walk in freezer. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time mark (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). Sliced cheeses, cooked noodles, cooked ham, cut tomatoes, cut lettuce, sliced deli meat (54-58F - Cold Holding) Cooked potatoes, sliced cheeses (54-58F - Cold Holding) Ambient shell eggs (74F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of cooked sausage patties and cooked sausage links at temperature of 76-78F. Person in charge indicated sausage patties and links were prepared early in morning. Inspection started at 6:21 pm. Cooked sausage patties (76F - Hot Holding); Cooked sausage links (78F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade on prep table near secondary three compartment sink.
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. Observed one employee person in charge indicated had been working for 7 weeks with no employee reporting agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time marker of (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). No written procedure for keeping shelled eggs on time as a public health control.
Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on interior of dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area above cook line soiled.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored by prep table across from secondary three compartment sink.
Employee eating in a food preparation or other restricted area. Observed employee food on prep table by bread toaster on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above flip top cooler on cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of fryers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in containers of flour in contact with product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler of flip top cooler on cook line. Soiled gaskets and door frame on walk-in cooler.
Old labels stuck to food containers after cleaning. Observed old labels on pans stored on drying rack next to secondary three compartment sink.
Open dumpster lid. Observed both lids on dumpster open.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket employee indicated was quatanery ammonium on prep shelf next to flat top grill testing at 0ppm. Person in charge discarded sanitizer bucket. Sanitizer Bucket (Chlorine 0ppm)
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed fire extinguisher by office door with indicator in the red zone of recharge.
May 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. While outside behind establishment, observed employee dump mop water in grassy area.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen is soiled with food debris.
Ceiling vent missing. Above dry storage rack in kitchen, ceiling vent is missing. Manager stated they're still in the process of getting another.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above triple sink/dishwasher has dust build up.
Equipment and utensils not properly air-dried - wet nesting. At clean container storage rack in kitchen, observed multiple recently cleaned containers stacked on one another with water dripping off.
Food stored on floor. In shed outside back door of establishment, several containers of cooking oil on ground. Manager stated she will remove from ground.
Hole in or other damage to wall. Behind dry storage rack in kitchen, hole in wall.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In stored sugar container in kitchen under prep table, scooper handle in direct contact with product. Manager lifted handle out of product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At salad station in server area, gaskets of reach in cooler soiled.
Open dumpster lid. Dumpster lid and grease receptacle lid open.
Unnecessary items/unused equipment on the premises. Behind establishment excess of old cooking equipment and refrigerators.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. One can of corn on rack in kitchen dented at seam. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at server station near front counter, Shredded cheese (51F - cold holding, retemp after 45 mins 42F) and salad mix (48F - cold holding, retemp after 45 mins 41F). Operator put in walk in to bring temperature down. Retemped after 45 mins.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in kitchen is soiled.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee, who was hired over 60 days per operator, is missing employee training.
Ceiling vent missing. In dry storage area of kitchen, vent leading to air conditioner unit is missing. Operator stated he is trying to get a new vent.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine area, vent is soiled.
Covered waste receptacle not provided in women's bathroom. Far right women stall missing cover for waste receptacle.
Dead flies on premises. At server station at front counter, observed one dead flying insect in contact with ice. Operator removed and discarded ice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink next to ready to eat food on prep table in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on several cups and containers in triple sink area. Advised letting dishes air dry before stacking.
Food stored on floor. At outside storage area, cooking oil was placed on ground. Operator removed from ground.
Hole in or other damage to wall. In kitchen next to fryer, hole in wall.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on floor and ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzle at front drink dispenser is soiled. Hood above fryers in kitchen soiled.
Open dumpster lid. Dumpster lid open. Operator closed lids.
Single-service articles improperly stored. At outside storage area, one container of to go stored on floor. Operator removed from floor.
Aug 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 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. Dishwasher (Chlorine 0ppm), operator calling for service, will use triple sink until machine is operating properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, in bottom of flip top reach-in cooler, home fries (47, 45F - Cold Holding); cheese (48, 48, 50F - Cold Holding). Person in Charge stated all items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, in bottom of flip top reach-in cooler, home fries (47, 45F - Cold Holding); cheese (48, 48, 50F - Cold Holding). Person in Charge stated all items in cooler overnight.
Toxic substance/chemical improperly stored. At dry storage area, spray bottle of multi surface cleaner stored on bottom shelf with breader.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb at dish area, no backflow preventer.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Spray bottle of disinfectant cleaner used for sanitizing tables, Sanitizer Bucket (Quaternary 400+ppm).
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. Operator stated they do not have written procedures. Emailed operator DBPR form 5030-104 and 5030-204
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, dicer on lower shelf of prep table has food debris on blades.
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/ 6 food handlers present at start of inspection, no Certified Food Manager present. Certified Food Manager arrived during inspection.
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. Operator stated she has new employees without food handler training yet, no documentation of employee responsibilities. Emailed operator DBPR form 5030-103
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee certificate is a photocopy
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin has black mold-like substance on side wall.
Covered waste receptacle not provided in women's bathroom. Covered receptacle missing in three stalls.
Employee with no hair restraint while engaging in food preparation. Employee in prepping food, no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. At prep area, clean pans on lower shelf and at dish area, clean pans and plastic containers, all stacked before being air dried.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage area, scoop,in beans has handle touching product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fry station, exterior of breading containers soiled.
Old labels stuck to food containers after cleaning. Multiple clean pans and containers have build up of residue from old labels.
Unnecessary items/unused equipment on the premises. Excessive unused equipment on back dock.
Wiping cloth sanitizing solution stored on the floor. At prep area, sanitizer bucket stored on floor.
Working containers of food removed from original container not identified by common name. In dry storage area, plastic container of seasoning mit labeled.
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.