COUNTRY CABIN RESTAURANT
4434 BLANDING BLVD · JACKSONVILLE · Duval County · FL 32210
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee remove used gloves after handling raw food items then don new gloves with no hand wash.
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink. Observed spray hose at primary three compartment sink hanging below flood line.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). Ambient shell eggs (74F – Cold Holding) **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple time/temperature control for safety food items in flip top cooler and reach in cooler across from bread toaster with temperatures of 54-58F. Person in charge indicated they were removed from walk-in cooler and placed in coolers 3.5 hours prior. Employee moved all time/temperature control for safety items to walk in freezer. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time mark (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). Sliced cheeses, cooked noodles, cooked ham, cut tomatoes, cut lettuce, sliced deli meat (54-58F – Cold Holding) Cooked potatoes, sliced cheeses (54-58F – Cold Holding) Ambient shell eggs (74F – Cold Holding) **Corrective Action Taken** **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 pan of cooked sausage patties and cooked sausage links at temperature of 76-78F. Person in charge indicated sausage patties and links were prepared early in morning. Inspection started at 6:21 pm. Cooked sausage patties (76F – Hot Holding); Cooked sausage links (78F – Hot Holding) **Warning**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade on prep table near secondary three compartment sink. **Repeat Violation**
11-26-1Intermediate – 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. Observed one employee person in charge indicated had been working for 7 weeks with no employee reporting agreement.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed flat of eggs with ambient temperature of 74F. Person in charge indicated shelled eggs were held on time. Time marker had time marker of (1:09pm) longer than 4 hours prior to start of inspection (6:21pm). No written procedure for keeping shelled eggs on time as a public health control.
Basic 11
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up on interior of dish machine.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area above cook line soiled. **Repeat Violation**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored by prep table across from secondary three compartment sink.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Observed employee food on prep table by bread toaster on cook line.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf above flip top cooler on cook line.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of fryers.
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in containers of flour in contact with product. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler of flip top cooler on cook line. Soiled gaskets and door frame on walk-in cooler. **Repeat Violation**
16-46-4Basic – Old labels stuck to food containers after cleaning. Observed old labels on pans stored on drying rack next to secondary three compartment sink.
33-16-4Basic – Open dumpster lid. Observed both lids on dumpster open. **Repeat Violation**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket employee indicated was quatanery ammonium on prep shelf next to flat top grill testing at 0ppm. Person in charge discarded sanitizer bucket. Sanitizer Bucket (Chlorine 0ppm) **Corrected On-Site**
Inspector observations synchronized from DBPR on September 25, 2026 12:21 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 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)
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.