COUNTRY FOODLY
5240 NW 34 BLVD STE D, Gainesville FL 32605 · 352.377.7863
Last inspected Aug 14, 2026 · 8 visits since August 2023
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 cut sandwich but with left hand bare hand touched sandwich.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023030875 | Feb 13, 2023 | Jun 19, 2023 | $600 |
Inspection history
8 visits, newest first
Aug 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
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 mark. Observed : shell eggs stored on the cook line counter, no time mark. 9:30 time was discerned and added.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : Cooked ground hamburger in a pan under the oven, 94°.
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 : 1 employee, no current proof of training, over 60 days.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an insulated thermos cup on top of the oven.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed : reach-in freezer on the cook line with an accumulation of ice.
Insect control device installed over food preparation area. Observed : a bug light operations over the far end of the cook line, on top of a dry storage reach-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : handles on the back reach-in freezer/reach-in cooler has an accumulation of food debris.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Plate lined with paper towel under cooked bacon, operator does not know if paper towels are food grade nor do they have an original package to verify.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler soiled with old food debris in back room. Interior ice machine lid soiled with black substance.
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cooks line.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep table soiled with old food debris. Reach in cooler gasket soiled with old food debris in back storage room. The top of oven soiled with dust (oven is used for clean plate storage.)
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on front counter tested at 10ppm, operator added more bleach and retested at 100ppm.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator added more bleach. Retested at 100ppm.
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 cut sandwich but with left hand bare hand touched sandwich.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2025.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses eggs on time control.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on cart over microwave. Phone on prep table on cooks line. Operator moved items.
Insect control device installed over food preparation area. On shelf over pancake mix in back storage area, operator removed light.
Raw fruits/vegetables not washed prior to preparation. Cut tomato with original sticker attached.
Stored food not covered. 3 frozen biscuits in reach in freezer in storage area no cover, operator wrapped.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. By Handwash sink at front counter 0ppm, operator added bleach. Retested at 100ppm.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm, operator added bleach retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked sausage gravy in sliding door reach in cooler, operator moved raw beef to the bottom.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (106F - Hot Holding) item in pan across from cook line, operator stated it sits there until an order is received.
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. At front counter on server alley, tested over 200ppm chlorine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has plan but it is not filled out.
Cardboard used to line food-contact shelves. Cardboard box directly containing spring rolls in top part reach in freezer in back storage area.
Food-contact surface not smooth and easily cleanable. The sides on counter top is in disrepair by Three compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by silver prep table in back of kitchen.
Raw fruits/vegetables not washed prior to preparation. Onion cut in half with outside skin still attached.
Working containers of food removed from original container not identified by common name. Container on back storage shelf containing msg no label.
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on grill with long beard, employee placed on beard guard.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line touched glasses on face then touched tongs and fryers handles.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped spoon on floor, picked up spoon placed it in dish area, then continued cooking/plating food no glove change or handwash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (72F - Cold Holding) item sitting on counter on cooks line, operator stated eggs are brought out of cooler for busy breakfast rush then placed back in cooler if some are not used, inspector spoke to operator about adding item to time as a public health control.
Carbon dioxide/helium tanks not adequately secured. Tank inside mop closet not chained.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front line next to bread.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of tin foil in back storage room.
Food storage container/container lid cracked or broken. Multiple purple lids on rice containers that are cracked/broken.
Old labels stuck to food containers after cleaning. One clean container with old label still attached.
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Bowl inside flour bin.
Duct tape used to repair nonfood-contact surface. The outside of the sugar container.
Equipment and utensils not properly air-dried - wet nesting. Drinking cups by soda machine.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Large sheet pan propped on floor under back prep tables.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on the bottom of shelf directly next too tea urn in kitchen.
Floor soiled/has accumulation of debris. Under Three compartment sink towards the wall.
Light shield damaged/in disrepair. In back storage area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece propping shelf up under prep table towards the front of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line gasket soiled. Reach in cooler at back of kitchen the sliding door track is soiled. Pipes under stove top soiled.
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.