PEGGYS COUNTRY KITCHEN
2100 S RIDGEWOOD · EDGEWATER · Volusia County · FL 32141
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 9
50-17-2High Priority – Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Warning**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler overnight: shredded cheese 47F, meatloaf 47 F, scrapple 47F,chicken 47, ribs 47F, sausage 46F, Turkey 48F, baked beans 46F, cream cheese 47F, sliced mozzarella. 47f ham 46F, raw sausage 46F, pot roast 47F, raw chicken 46F, soup 47F, pasta 45-46F, hash browns 47F, marinara made in house 47F. See stop sale **Repeat Violation** **Warning**
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Grits 119-136F. In the process of cooling until needed to reheat for steam table. Discussed keeping them at 135f or above for hot holding. **Repeat Violation** **Warning**
03F-02-4High Priority – Potentially hazardous (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 – operator has a list of items held using time as a public health control. Deli meats 72F, not on list and not time marked, returned to cooler. Sliced cheese 49F, in reach in cooler. Operator has "cheese" on time sheet holding multiple kinds of sliced cheese and shredded cheese. Diced ham at room temperature added to time sheet. Discussed proper use of time as a public health control with operator **Warning**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked meats, walk in cooler **Warning**
02C-01-4High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Gyro sauce dated 6/17 **Warning**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 10+ on soiled cardboard above burner stove reheating mashed potatoes. 6 in empty ranch box on dry storage shelving. 1 on strawberry gelatin bag in dry storage. 10+ on the floor under dry storage. 1 on the can rack. 8 on top of the dish machine. 2 on the shelf above three compartment sink **Warning**
01B-03-4High Priority – Stop Sale issued due to adulteration of food product. Chew marks on strawberry gelatin bag in dry storage **Warning**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**
Intermediate 8
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Baffle **Repeat Violation** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Cookline, blocked by oil containers and holding a wet towel. Dish area, used to hold dirty pans **Warning**
53A-05-6Intermediate – 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/ 2 servers, 1 cook, 1 prep **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Cookline and dish area **Repeat Violation** **Warning**
53B-02-5Intermediate – 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. Cook on duty **Repeat Violation** **Warning**
03F-10-4Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage 4 gravy, lasagna, soup **Repeat Violation** **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. On the steam table **Warning**
Basic 5
14-05-4Basic – Cardboard used to line food-contact shelves. Cooking area, soiled cardboard **Warning**
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on visibly soiled bread rack **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Residue **Warning**
08B-38-4Basic – Food stored on floor. Cases of oil **Warning**
23-05-4Basic – Soil/grease/debris/residue build-up on nonfood-contact surface. Around gaskets where reach in cooler door closes, hood and filters, cookline shelving soiled with grease and residue, side of fryers, fan cover on Cookline **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 6:47 PM.
Violation category totals
2 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 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)
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.