CHOW'S COUNTRY BUFFET
4250 SOUTHSIDE BLVD · JACKSONVILLE · Duval County · FL 32216
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 11
22-41-4High Priority – 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. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee on smoke break outside and come back in to start washing dishes and then rinse and sanitize without washing hands **Warning**
12A-13-4High Priority – 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 ware washing employee handling soiled dishes and then handling clean equipment without washing hands **Warning**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server at wait station washing hands under 20 seconds and without soap **Warning**
12A-20-4High Priority – Employee washed hands with no soap. Observed server at wait station washing hands under 20 seconds and without soap **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. Observed ware washing employee at three compartment sink wash and rinse but sanitizer solution at 0ppm. Employee stated out of solution. Manager having him to set up with chlorine **Corrective Action Taken** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Mac and cheese in glass reach in cooler. Employee properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling soiled dishes and utensils and then preparing drinks and food without washing hands **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (123F – Hot Holding); cooked pork ribs (113F – Hot Holding), both items stored in steam hot box, place there 1 hr ago. Added items to TPHC paperwork **Corrected On-Site** **Warning**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at bib on cook line spigot next to double oven on cook line on the wall **Repeat Violation** **Admin Complaint**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at wait station too strong over 200ppm. Manager having employee to remake solution **Corrective Action Taken** **Warning**
Intermediate 3
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed server at wait station washing hands under 20 seconds and without soap **Repeat Violation** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Towels stored in hand wash sink in prep area. Employee removed. Employee using hand wash sink to wash personal food bowl container
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
Basic 11
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on multiple prep table next to food
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee eating in food prep area
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Repeat Violation**
36-17-5Basic – Floor tiles missing and/or in disrepair. Crack tiles on cook line **Repeat Violation**
08B-38-4Basic – Food stored on floor. Jug of oil stored on floor. Employee removed **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board at multiple stations in prep area
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with black build up
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up **Repeat Violation**
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink on cook front line
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw shrimp and Krab meat thawing in containers of standing water at 57F in prep area. Employee place under running water **Corrected On-Site**
Inspector observations synchronized from DBPR on September 18, 2026 12:33 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
8 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.