KELLY’S COUNTRY KITCHEN
2216 S MIMOSA AVE, Middleburg FL 32068 · 904-413-7271
Last inspected Aug 25, 2026 · 11 visits since August 2023
FEB 25
MAY 25
JUL 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 24 points off where it started.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead roaches observed in sticky trap to left of flip top reach in cooler top reach in cooler. Employee discarded sticky trap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw fish stored over fully cooked fish sticks in small reach in freezer by chest freezer in storage room. Cook moved raw fish to proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of completely thawed vacuum sealed raw mahi in reach-in refrigerator in the kitchen.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Melissa B expired on 8/8/2026.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Four packages of completely thawed vacuum sealed raw mahi in reach-in refrigerator in the kitchen. Also, ham thawing in container under prep table. Cook moved ham to the refrigerator.
Show the remaining 4 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in small reach in freezer and chest freezer to the right in storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen oven with grease build up. Also, interior top of microwave on table by steam well is soiled.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has food debris. Right side of the fryer has grease build up.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs into a pan then change gloves then handled clean utensils without washing hands in between.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (50F - Cold Holding); sausage patties (47F - Cold Holding); house made tuna salad (48F - Cold Holding); sausage (49F - Cold Holding); hush puppy mix (48F - Cold Holding); cheese (47F/52F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, all products in same unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed ham (50F - Cold Holding); sausage patties (47F - Cold Holding); house made tuna salad (48F - Cold Holding); sausage (49F - Cold Holding); hush puppy mix (48F - Cold Holding); cheese (47F/52F - Cold Holding)in flip top reach in cooler in kitchen. Per operator, all products in same unit overnight.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach-in refrigerator not date marked. Per operator, milk opened on Sunday and added date marking.
Handwash sink used for purposes other than handwashing. Handwash sink by triple sink used to fill a bucket with water. Also, ice observed in kitchen handwash sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of food handler training for Robert G and Gracelyn P are photocopies.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in triple sink tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine.
Employee washed hands with no soap. Observed employee crack raw shell eggs then rinse hands with water only at handwash sink. Inspector coached employee on proper handwashing and employee washed hands with soap.
Clam/mussel/oyster tags not marked with last date served. Observed multiple tags with last date served not marked.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Robert G, Cody M and Gracelynn P are photocopies.
Well water testing report/documentation is not available upon request. Last well test report not available.
Equipment and utensils not rinsed between washing and sanitizing. Observed employee at triple sink using soap and water as rinse. Employee discarded soapy water and filled sink with plain water.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top reach in cooler in kitchen.
Jul 8, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open raw pork stored on top of biscuits in reach in freezer. Cook moved pork to proper storage.
Clam/mussel/oyster tags not marked with last date served. Multiple tags with last date served not marked. Also, tag removed from original container during receiving. Inspector coached employee on proper tag maintenance. Provided DBPR HR 5022-106 to operator.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Gracelynn P is a photocopy.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine around chute and top area has black mold-like substance.
Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under and around fryers has grease accumulation.
Plumbing system in disrepair. Cold water valve on handwash sink at triple sink and mop sink is inoperable. Main valve on handwash sink by prep table is inoperable.
Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in pan under prep table. Cook moved chicken to refrigerator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at prep area tested at 200+ppm chlorine. Solution remade to 100ppm chlorine.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Brandy M and Aaron H are photocopies.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in pot under the prep table. Chicken moved to running water.
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit to right of three compartment sink blocked by trash can.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corned beef hash (67F - Cold Holding) and egg wash (81F - Cold Holding) on kitchen counter. Corned beef hash brought from refrigerator approximately 45 minutes prior and egg wash 15 minutes prior. Operator decided to hold both on time controls, added both to current written procedures and marked time on both products.
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 marking. Shell eggs being held on time as a public health control are not marked with time removed from refrigerator. Employee states placed on time control at 8:45am and marked appropriately.
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. Wiping cloth solution in kitchen tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine bleach.
Outer openings not protected with self-closing doors. Both side exit doors in kitchen do not self-close.
Raw fruits/vegetables not washed prior to preparation. In use whole mushrooms in bag in kitchen reach in cooler have visible dirt debris. Cook washed mushrooms.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler on make line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in dining room tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine.
Jan 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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 back reach in freezer, opened case of shrimp stored over opened french fries and open case of raw liver stored over raw cod fillets. Employee rearranged all products to proper storage.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes reheating on steam table at 101F. Per operator, potatoes started reheating at approximately 6am. Temperature taken by inspector at 8:45am. Employee reheated potatoes on the stove to 164F.
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. No proof available. Provided and discussed DBPR Form HR 5030-103.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, establishment holds shell eggs and hash browns on time controls. No written plan available. Provided and discussed with operator DBPR Form HR 5022-090 and DBPR Form HR 5022-100.
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. Multiple employee training certificates are photocopies. Also, no training certificate for Robert S. hired over 60 days.
Food stored outside. Multiple cases of bread loaves stored in outside storage shed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Area under stove where pans are stored is soiled. Shelf under flat grill has debris.
Outer openings not protected with self-closing doors. Both exterior doors from kitchen to outside do not self-close.
Time/temperature control for safety food thawed in an improper manner. Observed thawing turkey and sliced ham in tub of standing water under prep table. Employee placed meats under cold running water.
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority6 Intermediate4 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table with accumulation of debris.
Handwash sink used for purposes other than handwashing. Observed spoon and towel in hand wash sink across from grill. Employee removed items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify which items may be served raw or undercooked(eggs any style, burgers, steaks).
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink.
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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator.
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. Per operator, two employees missing food handler training.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead roaches observed in sticky trap to left of flip top reach in cooler top reach in cooler. Employee discarded sticky trap.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under cooking equipment in kitchen soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior sides and top of microwave in kitchen is soiled.
Time/temperature control for safety food thawed in an improper manner. Observed chicken and country fried steak thawing on shelf under prep table in kitchen. Per operator, removed approximately one hour prior. Operator moved both products to sink with running cold 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.