COUNTRY INN AND SUITES
5945 YOUNGERMAN CIR E, Jacksonville FL 32244 · 9047727771
Last inspected May 4, 2026 · 7 visits since September 2023
SEP 23
JAN 24
MAY 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and F. 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 handled unwrapped apples near seating area with soiled hands. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Presence of insects in bottom of left buffet cabinet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 64F, butter 66-68F, milk 46F, butter 45F, sausage patty 44F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 103F on counter in kitchen. Placed back in oven.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips present expired in 2017
Bowl or other container with no handle used to dispense food. Grits container on shelf in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges (stickers still on) over liquid eggs.
Unwrapped single-service utensils not presented so that only the handles are touched. Knives in buffet area not inverted.
May 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet area, cream cheese (54F - Cold Holding) stored in bowl with melted ice. Employee stated it was placed out approximately 2 hours prior. Manager stated they will add cream cheese to time as a public health control paperwork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In counter top oven, sausage links (124F - Hot Holding). Employee stated she made them just before inspection. Employee reheated sausage in oven and retemped at 173F.
Food-contact surface soiled with food debris, mold-like substance or slime. On buffet counter, French vanilla coffee creamer nozzle has slime build up.
Equipment in poor repair. Stand up reach in cooler in back room of kitchen area gasket is torn mid door. Also, gasket is taped up with black tape at bottom corner of door.
Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer in back room of kitchen area has build up of ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On coffee creamer machine on buffet area, around nozzles have build up.
Single-service items for customer self-service not properly protected to prevent contamination. At buffet area, in both plastic knife containers multiple knifes stored with handles down and food contact surface of knife facing up. Employee removed all knifes that had tops of knifes presented first and discarded.
Feb 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not working.
Jan 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not working.
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 handled unwrapped apples near seating area with soiled hands. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee working in kitchen area is not using any sanitizer to sanitize dishes/utensils. Inspector explained proper set up of triple sink including how to sanitize dishes and how to check sanitizer with test strips.
Stop Sale issued due to adulteration of food product. Whole fruit displayed for self-service not wrapped and no utensils provided. Apples near seating area are not wrapped. Employee handled unwrapped apples with bare hands immediately after handling soiled containers at triple sink. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in back kitchen area, container of milk 47F. Milk taken out of temperature control for approximately 10 minutes. Milk kept in cooler to cool.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in back kitchen, milk opened two days prior not dated. Employee dated milk.
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 written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
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. Two employees do not have written proof due to lack of employee training records. Employee working said she has been informed of her health responsibilities but no proof could be provided. Inspector emailed Food Employee Reporting Agreement.
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. Missing for some employees - photocopied certificates cannot be accepted as proof (one employee photocopied).
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples near seating area are not wrapped. Employee handled unwrapped apples with bare hands immediately after handling soiled containers at triple sink. See stop sale.
No copy of latest inspection report available. Last inspection could not be provided.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual cream cheese (48F - Cold Holding); shredded cheddar cheese (48F - Cold Holding) per employee door has been consistently opened earlier in the morning, temperature of cooler turned down.
Self-service salad bar/buffet not provided with proper dispensing utensils. Missing for boiled eggs, employee corrected during inspection.
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.