PEGGYS COUNTRY KITCHEN
2100 S RIDGEWOOD AVE, Edgewater FL 32141 · 386-444-3544
Last inspected Sep 17, 2025 · 11 visits since September 2023
JAN 24
JUL 24
JAN 25
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 4 dry storage 2 dish area 2 handsink cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020052162 | Oct 26, 2020 | Jul 1, 2021 | — |
| 4--2020043557 | Aug 26, 2020 | May 21, 2021 | — |
| 4--2020001826 | Dec 16, 2019 | Nov 12, 2020 | $1,200 |
| 4--2019027716 | Apr 24, 2019 | Nov 21, 2019 | $760 |
Inspection history
11 visits, newest first
Sep 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tricia
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets stained, cookline Interior microwave
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several
Hole in or other damage to wall. Outside back door
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves, cookline area - fan covers walk in cooler - hood filters
Sep 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Out in the stove area: Grits 111F Gravy 86F Out on cookline: Hash browns 99F operator time marked
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tricia
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets stained, cookline Interior microwave
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several
Ceiling/ceiling tile shows damage or is in disrepair. Dining room, large holes covered with trash crags
Food stored on floor. Bag in the box soda
Hole in or other damage to wall. Outside back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves, cookline area - fan covers walk in cooler - hood filters
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
Sep 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 28 violations recorded, 11 high priority.
11 High priority7 Intermediate10 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes from previous night 43F on the edge to 49F in the middle
Dented/rusted cans present. See stop sale. 1 can dented along top lip, corned beef
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled cell phone.
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. Buttering an English muffin
Live, small flying insects found. 4 dry storage 2 dish area 2 handsink cookline
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler, raw shell eggs over deli meat, canned food. Raw pork on the same tray as cooked deli meat
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 80F and 64F. Operator time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Out in the stove area: Grits 111F Gravy 86F Out on cookline: Hash browns 99F operator time marked
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tricia
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets stained, cookline Interior microwave
Handwash sink used for purposes other than handwashing. Front handsink used to hold sanitizer bucket
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 proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open ham, deli salads, pies, pudding
Spray bottle containing toxic substance not labeled. Operator dumped out
Ceiling/ceiling tile shows damage or is in disrepair. Dining room, large holes covered with trash crags
Condensation or other drainage not disposed of according to law. Air conditioning condensation pooling around grease trap lid with food and other debris, visible sheen to water surface from grease
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. Preserves in server cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on hash brown container on the cookline
Floor soiled/has accumulation of debris. Walk in cooler
Food stored on floor. Bag in the box soda
Hole in or other damage to wall. Outside back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves, cookline area - fan covers walk in cooler - hood filters
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
Jul 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found 5 under and around dish machine around bus tub of standing water/chemical solution. Employee dumped out
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. Chemicals over clean containers, wire rack
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop 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. Angela, no proof of food handler training
Condensation or other drainage not disposed of according to law. Pooling around grease trap with visible sheen on the water surface
Floor area(s) covered with standing water. Under equipment, at kitchen entrance, in front of the steam table
Floor soiled/has accumulation of debris. Under cooking equipment Walk in cooler
Food stored on floor. Bag in the box soda
No handwashing sign provided at a hand sink used by food employees. Dish area covered
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under steam table - hood filters
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority4 Intermediate8 Basic
Show 20 findings ▾
Live, small flying insects found 5 under and around dish machine around bus tub of standing water/chemical solution. Employee dumped out
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cans walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over fish, upright cooler near office
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 57F Sour cream 61F Butter lbs 61F Butter packets 61F Swiss 61F Ground beef 61F Hash browns 61F Sliced cheese 60F Shredded cheese 61F Walk in cooler overnight Items delivered day of inspection moved to another cooler In glass door server cooler, butter packets 48-52F - per server because they were on tables for 4 hours In upright cooler near office,raw ground beef 48F. Butter 86F on the counter next to toaster and under warmer. Operator added time marking
Toxic substance/chemical improperly stored. Chemicals over clean containers, wire rack
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Handwash sink not accessible for employee use at all times. Handsink in the dish area covered by large plastic container.
No paper towels or mechanical hand drying device provided at handwash sink. Both handsink in kitchens
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. Angela, no proof of food handler training
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Carbon dioxide/helium tanks not adequately secured. Next to bag in he box soda
Condensation or other drainage not disposed of according to law. Pooling around grease trap with visible sheen on the water surface
Floor area(s) covered with standing water. Under equipment, at kitchen entrance, in front of the steam table
Floor soiled/has accumulation of debris. Under cooking equipment Walk in cooler
Food stored on floor. Bag in the box soda
No handwashing sign provided at a hand sink used by food employees. Dish area covered
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under steam table - hood filters
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 200 ppm cl
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Hash browns 58F, potatoes 66F, out with no time or temperature control for safety. Advised time as a public health control - Slicer cheese 53F in a plate on top of containers, top of reach in cooler. Advised to store in a 1/6 pan inside unit - butter packets 53F. Front glass server cooler, out and returned to unit per operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
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. Making a wrap to plate
Food with mold-like growth. See stop sale. Tomato paste
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Boiled eggs 1/1, pinto beans 12/31, hot dogs 12/something illegible, ham 12/30, meat sauce 1/1, meat sauce 1/2
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Hash browns 58F, potatoes 66F, out with no time or temperature control for safety. Advised time as a public health control - Slicer cheese 53F in a plate on top of containers, top of reach in cooler. Advised to store in a 1/6 pan inside unit - butter packets 53F. Front glass server cooler, out and returned to unit per operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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 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.
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.
Floor area(s) covered with standing water. Kitchen entrance
Food stored on floor. Oil containers
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm
Working containers of food removed from original container not identified by common name. Powdered sugar
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands when changing gloves from raw and ready to eat. Cook handled raw steak, changed gloves, handled toasted bread
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vincent
Soap dispenser at handwash sink not working/unable to dispense soap. Wall mounted soap dispensers with soap visible, but not dispensing. 2 of the 3 in the kitchen have no other soap available
Spray bottle containing toxic substance not labeled. Spray bottle with blue substance
Mosquitoes breeding in standing water. Pot soaking in outdoor mop sink with visible mosquito larvae in the water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover area
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets out at start of inspection and moved to cooler 64F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 74F, out for about an hour per cook. Advised to use time as a public health control
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. Vinny - new employee no food handler training
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table
Single-service articles improperly stored. Cases on the floor in the shed
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook changed gloves after cracking eggs but did not wash hands. Cook then handled plate and ready to eat bacon for order served fully cooked. Discussed with manager and employee
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over open bag of precooked sausages, white freezer next to office
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 9/8
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. Tracy
Food stored on floor. Containers of fryer oil
Old food stuck to clean dishware/utensils. 1/6 pan on drying rack. Operator returned pan to soak and wash again
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.