GRACIE’S KOUNTRY KITCHEN
542225 US HWY 1, Callahan FL 32011 · 904-545-0392
Last inspected Jul 20, 2026 · 13 visits since September 2023
APR 24
JUL 24
AUG 24
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies flying over buffet line area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority7 Intermediate6 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In large reach in freezer next to oven, open box of raw fish stored above commercially packaged French fries. Also, in white reach in freezer near oven, open boxes of raw shrimp/breaded oysters over open bags of hush puppies and cheese sticks. Also, in white reach in freezer near dish area, ziplock bag of raw beef stored over open box of biscuits. Operator moved raw beef to bottom shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In large stand up reach in freezer next to oven, open bags of raw chicken stored over open box of raw beef and bags of raw pork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen, meat sauce (72F - Hot Holding); corn (115F - Hot Holding, rechecked 150F); baked beans (109F - Hot Holding, rechecked 145F). Employee stated he place items in warmer 1.5 hours earlier. Employee returned items to stove to bring back up to temperature.
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 kitchen, container of American cheese and Swiss cheese labeled with old label. Employee stated items were stocked yesterday. Employee placed correct date marking on items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting opener attached to prep table soiled with debris.
Handwash sink used for purposes other than handwashing. In handwash sink at front counter has sanitizer bucket and bar drink mat in it. Employee removed items from sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink near three compartment sink in kitchen. Employee stocked appear towels.
No soap provided at handwash sink. No soap at handwash sink near three compartment sink. Employee stocked soap.
Non-pitting surface rust on food-contact equipment. Interior of microwave at front counter rusting.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler in kitchen, potato salad made Monday not date marked. Employee labeled item.
Equipment in poor repair. Multiple gaskets torn throughout establishment. Also, handle of reach in cooler at front counter broken.
Food stored on floor. In kitchen under stove, multiple jugs of fry oil on floor. Also, bag of unwashed onions on floor next to oven. Employee removed onions from floor and placed in container. Also, in storage room, box of pasta noodles on floor. Also, one (1) bag- in- box soda on floor of storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in stand up reach in freezer near oven and near dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets though out kitchen soiled with food debris.
Single-service articles improperly stored. In storage room, boxes of single service items on floor.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in kitchen.
Dec 10, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Not able to issue license today due to plan review needed. Operator opening 12/8/2025
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand wash station at front counter operators supplied paper towels.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Following items changed from previous owner plans. Operator stated items were in place when they took ownership. Following items different from plans on file: Prep sink removed in front counter area. Salad bar in front counter area removed Beer reach in cooler added. Ice cream freezer in front counter area removed Coffee brewer added in front area. Reach in freezer added in prep area Hot box added in prep area. Dish washer removed in kitchen Ice machine removed from kitchen area. Reach in coolers in kitchen by dish area area added Prep table added under windows Reach in cooler added under windows
Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling tiles,in kitchen area heavily soiled with old grease residue. Ceiling vents,in kitchen area heavily soiled with old grease residue.
Aug 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
Jul 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook line, bacon (57F - Cold Holding); chicken (58F - Cold Holding); fish (54F - Cold Holding). Returned to walk-in cooler. In walk-in cooler, cheese (44F - Cold Holding); chicken (44F - Cold Holding); rice (45F - Cold Holding). Door opened, ambient at unit 40f. At buffet, cut tomato (54F - Cold Holding); cut lettuce (52F - Cold Holding); cheese (52F - Cold Holding); pasta salad (54F - Cold Holding); slaw (60F - Cold Holding); potato salad (52F - Cold Holding). Items out less than 4 hours. Added ice.
Jul 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), container empty. Person in Charge put new container on, retested 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table across from cook line, bacon (57F - Cold Holding); chicken (58F - Cold Holding); fish (54F - Cold Holding). Returned to walk-in cooler. In walk-in cooler, cheese (44F - Cold Holding); chicken (44F - Cold Holding); rice (45F - Cold Holding). Door opened, ambient at unit 40f. At buffet, cut tomato (54F - Cold Holding); cut lettuce (52F - Cold Holding); cheese (52F - Cold Holding); pasta salad (54F - Cold Holding); slaw (60F - Cold Holding); potato salad (52F - Cold Holding). Items out less than 4 hours. Added ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over stove, mac and cheese (127F - Hot Holding). Out for 20 minutes, return to oven.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager, ServSafe Johnathan McKinney expired 6/25/2024. No other Certified Food Manager certification available at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Can openers at back and front prep areas, encrusted build up.
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/ At time of inspection, 6 employees present, no Certified Food Manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dish area. Person in Charge supplied
Bowl or other container with no handle used to dispense food. At front prep area, cup and pan in bulk sugar container. Person in Charge removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine
Food stored on floor. At front prep area, multiple case/bags of produce stored on floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front prep area, utensils in standing water at 75f. Person in Charge removed from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of fryers have build up.
Apr 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, and cooked chicken in walk in cooler
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. One cold line table where cake and potato salad is stored no sneeze guard
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies flying over buffet line area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad bar cut tomatoes 50f cut lettuce 47f salad mix 46f Placed more ice under
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked cabbage 117f rice 112f mashed potatoes 117f in steam table, Glass warmer cooked chicken 125f Place hot water in steamer to refill
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, and cooked chicken in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on drying rack in rear and over prep area in kitchen, moved
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table, moved to lower shelf
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority6 Intermediate5 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce mix 60f cut tomatoes 45f ranch 45f On cold line on ice, not enough ice under pan. Placed pas of ice directly under
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine lid soiled with food debris
Handwash sink used for purposes other than handwashing. Green scrub pads stored in hand sink near drink station. Pans stored in handsink next to triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish washer
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in wait station
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.
Ceiling tile missing. Near back door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on dish drying area and prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags stored on drying rack
No handwashing sign provided at a hand sink used by food employees. Handsink in wait station
Open dumpster lid.
Sep 28, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No Heimlich maneuver/choking sign posted. Emailed. Posted
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.