COUSIN WILLIE'S SMOKEHOUSE
280 US HWY 90 W · BALDWIN · Duval County · FL 32234
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale. Seven pork butts on speed rack in walk-in cooler at 74F/75F/72F/62F/59F/63F. Cook states pork prepared seven hours prior.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Seven pork butts on speed rack in walk-in cooler at 74F/75F/72F/62F/59F/63F. Cook states pork prepared seven hours prior.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (49F/68F – Cold Holding); pork (45F/44F – Cold Holding); beef (45F/46F – Cold Holding); raw chicken (45F/61F – Cold Holding); split chicken (44F – Cold Holding); potato salad (47F – Cold Holding); noodles (46F – Cold Holding); potatoes (45F – Cold Holding); cooked collard greens (48F – Cold Holding); cheese sauce (45F – Cold Holding); stew (47F – Cold Holding); beans (49F – Cold Holding); cut cabbage (50F – Cold Holding); buttermilk (45F – Cold Holding)in walk-in cooler. Inspector's ambient thermometer reads 51F. All products have been in the same cooler overnight. Operator states a temperature was taken but not recorded at 10:00 at 40F. Temperatures were taken by inspector between 2:30-3:00. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw held in an elevated pan in the top of the flip top reach in cooler in the kitchen at 47F. Cook states coleslaw has been in the unit for approximately two hours and moved coleslaw to another cold holding unit. Also, baked potatoes being held in a pan at room temperature in the kitchen. Cook states potatoes placed out approximately two hours prior and moved potatoes to a cold holding unit. Also, observed chicken (49F/68F – Cold Holding); pork (45F/44F – Cold Holding); beef (45F/46F – Cold Holding); raw chicken (45F/61F – Cold Holding); split chicken (44F – Cold Holding); potato salad (47F – Cold Holding); noodles (46F – Cold Holding); potatoes (45F – Cold Holding); cooked collard greens (48F – Cold Holding); cheese sauce (45F – Cold Holding); stew (47F – Cold Holding); beans (49F – Cold Holding); cut cabbage (50F – Cold Holding); buttermilk (45F – Cold Holding)in walk-in cooler. Inspector's ambient thermometer reads 51F. All products have been in the same cooler overnight. Operator states a temperature was taken but not recorded at 10:00 at 40F. Temperatures were taken by inspector between 2:30-3:00. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (78F – Hot Holding); ribs (82F – Hot Holding); sausage (84F – Hot Holding)being held at room temperature next to the steam wells. Per cook, chicken left out at room temperature approximately one hour prior and ribs and sausage left out at room temperature for approximately two hours. Cook moved all products to a cold-holding unit to chill. Also, observed ribs (105F/106F – Hot Holding); chicken (102F – Hot Holding) being held in a non-working warming box in the kitchen. Per cook, all placed in the unit approximately 2.5 hours prior and all moved to another hot holding unit. **Repeat Violation** **Admin Complaint**
Intermediate 3
11-27-4Intermediate – 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. No written plan available. Provided DBPR HR 5030-104. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Ice observed in front counter handwash sink. **Repeat Violation**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with red liquid at three compartment sink. Employee identified contents as degreaser and labeled the bottle. **Corrected On-Site**
Basic 10
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank by bag in box sodas is unsecured. **Repeat Violation**
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Cardboard used to line dishroom shelf.
14-11-5Basic – Equipment in poor repair. Right bottom door to cooler in kitchen is broken at the top hinge.
36-73-4Basic – Floor/wall/ceiling/vent soiled/has accumulation of debris. Wall at steam wells has dust. Floor under flip top reach in cooler in kitchen is soiled. Walls at smoker with grease build up. Floors under bag in box sodas and soda machine are soiled. **Repeat Violation**
08B-38-4Basic – Food stored on floor. Case of oil on floor in kitchen and in storage closet by restrooms. Employee moved both oils to proper storage. **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker with heavy grease accumulation.
51-13-4Basic – No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR HR 5030-105.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for the walk-in cooler.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior back of fryers with grease/food debris build up.
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in kitchen handwash sink.
Inspector observations synchronized from DBPR on August 11, 2026 8:32 AM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.