COWGIRL KITCHEN
54 MAIN ST, Rosemary Beach FL 32461
Last inspected Aug 26, 2026 · 8 visits since October 2023
FEB 25
MAY 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. House made queso cheese 127F (10:30-10:45) reheat- 179F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Discussion with person in charge on training with in 60 days of hire and certificates must be available upon request.
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. Provided health compliance form to establishment. Discussion on health compliance form with person in charge.
Equipment and utensils not rinsed between washing and sanitizing. Observed wash and sanitizer set up in 3 compartment sink without rinse set up.
Objectionable odors in bathroom or other areas of the establishment. Observed questionable odor in restroom. Person in charge stated they are having issues with the drain/pipes under floor.
Show the remaining 1 finding ▾
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed low lighting in walk in cooler, difficult to see labels, dates, times on products on lower shelves.
Mar 23, 2026Inspection 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 ▾
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/.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle. Employee removed tongs from oven handle.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. House made queso cheese 127F (10:30-10:45) reheat- 179F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Both AC vents ( including old vent) soiled.
Drain cover(s) missing under 3 compartment sink.
Equipment and utensils not properly air-dried - wet nesting. Employee placed dished on a slant to drain and dry.
May 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar/ reach in cooler- ambient 49F, sliced tomato 45F, sausage crumble 52F, shredded cheese 52F, corn dip 52F, red sauce 49F, guacamole 51F, diced tomato 45F, tuna dip 51F, pulled chicken 52F (10:45-4:15 and some held overnight).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- (10:45-4:15 and some held overnight) Make bar/ reach in cooler- ambient 49F, sliced tomato 45F, sausage crumble 52F, shredded cheese 52F, corn dip 52F, red sauce 49F, guacamole 51F, diced tomato 45F, tuna dip 51F, pulled chicken 52F. See stop sale.
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/.
No soap provided at handwash sink. (Soap is on a wall over a prep table near kitchen entry).
Cloth used as a food-contact surface under bacon pan on top of oven. Cloth stored under frying pan next to cheese sauce. Cloth stored under cheese sauce warmer.
Equipment in poor repair. Reach in cooler make bar ambient 49F. Do not use until repaired or food is being held at 41F or less.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 0 PPM. Corrected to 200PPM.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 3 compartment sink quaternary solution 0 PPM. Establishment had to manually at quaternary solution and the test.
Cloth used as a food-contact surface over oven and under bacon, under bowls on shelf in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in freezer drawer.
No conspicuously located ambient air temperature thermometer in walk in cooler holding unit.
No handwashing sign provided at a hand sink used by food employees by make bar. Provided establishment with hand wash hand out.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cloth used as a food-contact surface under ground beef in cold hold drawers on cook line and under equipment. Chef had employees remove all cloths from food contact surfaces.
Soiled dry wiping cloth in use on cook line. Chef had employees place cloths in sanitizer solution.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler and cook line.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling paint peeing on cook line near duct.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch while preparing drinks.
Equipment in poor repair. Walk in cooler door not self closing.
Floor tiles missing and/or in disrepair in main kitchen and holding water.
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.