DELICIOUS COUNTRY COOKING
106 W BROWNLEE ST, Starke FL 32091 · 904.454.0790
Last inspected May 29, 2026 · 4 visits since March 2024
MAR 24
FEB 25
MAY 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Raw sewage on ground of establishment. Wastewater hose leaking grey water from sinks on the ground behind unit. Operator adjusted hose connection to stop the leaking of wastewater.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed small glass door fridge unable to maintain temperature of 41F and below. Ambient temperature 60F. Do not store TCS foods until equipment can maintain 41F and below.
May 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat potato salad in single door reach-in cooler. Operator removed raw shelled eggs to properly store.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made coleslaw, house made potato salad (57F-59F - Cold Holding) in small glass door fridge. Operator stated items were stored in cooler overnight. Unable to determine when cooler stopped being able to maintain temperature of 41F and below. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made coleslaw, house made potato salad (57F-59F - Cold Holding) in small glass door fridge. Operator stated items were stored in cooler overnight. Unable to determine when cooler stopped being able to maintain temperature of 41F and below. See stop sale. Also, raw pork, raw chicken (54F-56F - Cold Holding) on bottom shelf in single door reach-in cooler. Observed pans and bags of food blocking fan at interior top of cooler. Operator separated foods for air to flow properly throughout cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from splitter at threaded hose bibb that is supplying water to MFDV
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in front of food warmer soiled/ stained.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to store multiple bottles of sauces. Operator removed items,from hand wash sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed small glass door fridge unable to maintain temperature of 41F and below. Ambient temperature 60F. Do not store TCS foods until equipment can maintain 41F and below.
Food stored on floor. Observed container of oil and cans of green beans stored on floor next to grill area.
Screen in door torn/in poor repair Observed screen on entry door torn.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawed in triple sink without running water. Operator turned water on to finish thawing raw chicken.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, coleslaw (50F - Cold Holding); potato salad (51F - Cold Holding) per operator just transported items from event and cooler turned back on around 20 minutes prior. Operator turned reach in cooler settings to coldest function.
Food-contact surface soiled with food debris, mold-like substance or slime. Steam table cutting board with food residue staining.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection PH test kit available but chlorine test kit for three compartment sink.
Equipment in poor repair. Standup reach in cooler door gasket separating from door at top corner.
Screening is not 16-mesh to the inch. Torn screens to both door openings.
Single-service articles improperly stored. Single service items stored on floor under counter window.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly on the cook line near the serving window.
Raw sewage on ground of establishment. Wastewater hose leaking grey water from sinks on the ground behind unit. Operator adjusted hose connection to stop the leaking of wastewater.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under the hot well, ribs (131F - Hot Holding) per operator made and placed under the hot well to keep warm. Operator relocated to the smoker to reheat.
Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk flour container.
Food stored on floor. Containers of dessert stored on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in cooler door gasket has build up of residue staining.
Screen in door torn/in poor repair - vermin present. Screen doors have tears in the screen with one fly observed.
Single-service articles improperly stored. Single service napkins stored on the floor by the register.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in front of the hot well.
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.