SOUTHERN TABLE RESTAURANT
501 S STATE ST, Bunnell FL 32110 · 386.263-3120
Last inspected Jul 16, 2026 · 14 visits since July 2023
OCT 24
FEB 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator is open and operating with an expired license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Employees Mariah and Christina expired.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Cutting board has cut marks and is no longer cleanable. Cutting board on steam table to dark groove marks that's no longer cleaning.
Equipment and utensils not properly air-dried - wet nesting. Cups at wait station wet nesting.
Show the remaining 2 findings ▾
Equipment in poor repair. Ice machine door in disrepair.
Reach-in cooler shelves with rust that has pitted the surface. Reach in meat cooler shelves rust pitted.
Jul 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator is open and operating with an expired license. Operator renewed during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach meat cooler raw beef stored over raw salmon. Operator reorganized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight sliced ham (54F - Cold Holding); roast beef (54F - Cold Holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline less than 4 hours per operator Cole slaw (51F - Cold Holding); shredded cheese (54F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut ham (51F - Cold Holding)
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/ Manager not present during inspection ran to Publix. Manager showed up during inspection.
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. Employees Mariah and Christina expired.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Cutting board has cut marks and is no longer cleanable. Cutting board on steam table to dark groove marks that's no longer cleaning.
Equipment and utensils not properly air-dried - wet nesting. Cups at wait station wet nesting.
Equipment in poor repair. Ice machine door in disrepair.
Reach-in cooler shelves with rust that has pitted the surface. Reach in meat cooler shelves rust pitted.
Standing water in bottom of reach-in-cooler. Standing water at the bottom of reach in right cooler on cookline.
Dec 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2025Administrative 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 ▾
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. Dish machine tests at 0ppm after priming several times.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over hash browns in tall cooler. Person in charge placed chicken on bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter on bottom shelf in server cooler 48F. Put in cooler yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above fill line; sausage 51F; ( - Cold Holding). Person in charge placed sausage inside cooler. Out 1 hour. Butter in server cooler overnight 48F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Person in charge did not test dish machine. After several primes it still tests at 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Floor not cleaned when the least amount of food is exposed. Grease on floor under fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids to flour and sugar soiled.
Time/temperature control for safety food thawed in an improper manner. Beefaroni thawing at room temperature. Person in charge placed in walk in cooler. Still frozen.
Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket.
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; #1; sausage 47F, tomatoes 52F, cheese 47F, ham, roast beef 47F, turkey 48F, pork 46F, sauerkraut 48F, butter, garlic butter 67F; ( - Cold Holding) In drawers overnight; Drawers; Philly meat, steak tips 45F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; #1; sausage 47F, tomatoes 52F, cheese 47F, ham, roast beef 47F, turkey 48F, pork 46F, sauerkraut 48F, butter, garlic butter 67F; ( - Cold Holding) In drawers overnight; Drawers; Philly meat, steak tips 45F; ( - Cold Holding) Butter 46F; ( - Cold Holding). Person in charge just put butter in cooler.
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 at front counter overnight not dated. Person in charge dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish and put it through dish machine.
Handwash sink used for purposes other than handwashing. Drink ice in hand washing sink at front.
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/ Establishment has 6 people working without a food manager present.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lime/scale in dish machine.
Floor not cleaned when the least amount of food is exposed. Grease on floor behind cookline.
Old labels stuck to food containers after cleaning. Old labels on dishes on the dry rack.
Standing water in bottom of reach-in-cooler. Standing water in cooler #1.
Wet mop not stored in a manner to allow the mop to dry. We mop face down in mop bucket. Person in charge hung up to dry.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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 cream not dated. Person in charge dated yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Slicer is soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has black mold like substance on plate.
Carbon dioxide/helium tanks not adequately secured. In front of walk in cooler three tanks not secured.
Floor not cleaned when the least amount of food is exposed. Grease on floor behind cookline.
Food stored on floor. Case of oil on the floor. Per person in charge they had to order more for bike week.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot holding wells are soiled.
Single-service articles improperly stored. Case of cups on floor in front dry storage.
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler on cookline.
Oct 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Administrative 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 ▾
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. Dishmachine tests at 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In overnight; Reach in cooler; cheese, ham, tomatoes 47F, sausage 53F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Reach in cooler; cheese, ham, tomatoes 47F, sausage 53F; ( - Cold Holding)
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 and the time removed from temperature control cannot be determined. Missing on butter, sausage. Person in charge time stamped.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has debris underneath blade.
Carbon dioxide/helium tanks not adequately secured. Tall tanks not secured.
Floor not cleaned when the least amount of food is exposed. Grease behind cookline.
Hole in or other damage to wall. Back door is not smooth and easily cleanable. On left side of door is torn apart.
Packing tape used to repair nonfood-contact surface. On tall reach in cooler handle; clear packing tape used to repair cooler.
Stored food not covered. In reach in freezer in kitchen; fries, okra, onion rings not covered. Person in charge covered.
Unnecessary items/unused equipment on the premises. Used reach in cooler equipment outside in back of building.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 28, 2024Administrative 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 ▾
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. Dish machine at 0ppm. Primed for several minutes at it tested at 75ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler over night; Tomatoes 56F, shell eggs 55F, garlic butter 65F, cheese 54F; ( - Cold Holding). Cooler was in defrost mode. Person in charge called repair company to repair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler overnight; Tomatoes 56F, shell eggs 55F, garlic butter 65F, cheese 54F; ( - Cold Holding). Cooler is in defrost mode.
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 and the time removed from temperature control cannot be determined. Missing on sausage, corned beef and hash browns. Person in charge said out for 1.5 hours and time stamped.
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 walk in cooler milk not dated, in glass reach in cooler milk not dated and in reach in cooler 1/2&1/2 not dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drinks in glass reach in cooler. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of oven is soiled with flour.
Wet mop not stored in a manner to allow the mop to dry. In front dry storage wet mop face down in mop sink.
Working containers of food removed from original container not identified by common name. Flour tubs on cook line not labeled.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In tall reach in cooler on cookline; raw chicken over pooled eggs. Person in charge pulled pooled eggs out of cooler and placed on cookline.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler; Burger 44F, chicken 45F, cooked sausage 44F, raw sausage 45F, corn 45F, roast beef 45F; ( - Cold Holding). Per person in charge establishment got a delivery in this am.
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 and the time removed from temperature control cannot be determined. Missing on potatoes. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top; Sausage gravy 130F, (hot holding) reheated to 170F;; ( - Reheating)
Accumulation of lime/calcium-like substance in the interior of the ice machine/bin. Ice bin has lime calcium on interior right side.
Drain cover(s) missing. Missing under 3 compartment sink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened container of Tea on clean dish rack. Person in charge discarded.
In-use tongs stored on equipment door handle between uses. I pair of tongs hanging from fryer. Person in charge removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove; in water 99F. Reheated to 135+.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Container of medicine improperly stored. Medicine over jelly in dry storage. Person in charge moved medicine.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed person touch speaker/phone without washing hands afterwards. Addressed immediately and person washed hands and placed gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. In silver reach in cooler on cookline; raw chicken over hash browns. Person in charge moved potatoes out of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground beef 45F. Walk in cooler door had been opened for delivery. Butter 66F, butter had just been put into tubs.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer in make table not dated. Person in charge dated yesterday.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open coffee cup over prep table. Person in charge removed coffee cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on side bread table. Person in charge removed speaker.
Floor not cleaned when the least amount of food is exposed. Accumulation of grease behind cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. In hallway; Reach in freezer has ice buildup.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove. Person in charge placed container on top of stove and turned gas on.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline is soiled. Can opener blade is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave handle is soiled. Gaskets in walk in cooler are soiled.
Single-service articles improperly stored. Cases of single service cups on floor in hallways/office. Person in charge moved cups.
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.