BROWNS COUNTRY BUFFET
14423 NW US HWY 441, ALACHUA 32615
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/27/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/27/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2025
High Priority
10
Intermediate
7
Basic
27
Total
44
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled with food debris and dust
- 32-05-4:Basic - Bathroom facility in disrepair. Toilet lid cover cracked in men's room. Men's room in side dining area out of order. Manager advised that toilet flusher not working.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Soiled Cardboard used to line shelves in walk-in-cooler under chicken
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard used to balance mixer in kitchen
- 36-36-4:Basic - Ceiling tile missing. Diffuser missing in vent ceiling, hole in ceiling **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink stored on top of dishmachine Employee water bottle on top of flip-top make table cooler on cook line **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled oven mitts stored on box of sugar, Soiled mits stored in buffalo chopper. Employee jacket on dry goods storage in kitchen. Employee hat on rack with above food items. employee lunch box with boxes of soft drink syrup boxes. employee jacket stored on box of foam cups in storage area
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Two Cracked lids to sugar and flour bins
- 08B-38-4:Basic - Food stored on floor. 4 boxes of coffee stored on floor by coffee station. Cut Potatoes in water in a plastic container stored on floor. Boxes of soft drink syrup stored on floor in back server area. **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall behind hand wash sink in kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer in back room.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation showing in reach in freezer in back room
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under steam table in kitchen soiled with dirt, Area under and behind grill and stove soiled with food and grease. Racks with dishes on cook line has accumulation of dust. Fan in kitchen has accumulation of dust. Gasket in reach in cooler and reach in freezer soiled with food debris. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open behind establishment. **Repeat Violation**
- 10-14-5:Basic - Pots stored on floor between uses. Clean pots stored under hand wash sink in kitchen. Discussed with Manager and pots were removed from under hand wash sink. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Box of single device foam cups and lids stored on floor in storage area
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service tray not inverted. Manager inverted trays. **Corrected On-Site**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Plyer stored on top of bag of black eye peas.
- 08B-12-5:Basic - Stored food not covered. Prepared coffee filter with coffee in container not covered or protected at servers station. employee put lid on container. Condiment containers open and not protected. Bowl of sugar on prep table uncovered. Deserts uncovered in reach in cooler
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in cooler in kitchen not operable.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen and dishwash area is bare concrete and unsealed.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops not in use stored on floor. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizer solution **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled in kitchen.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook not wearing gloves cracked raw shelled eggs then handled cooking equipment and serving plate, without washing hands and putting on clean gloves. Discussed with Manager. **Repeat Violation** **Admin Complaint**
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dishwasher pulled up slacks then handled clean dishes but did not wash hands before handling clean dishes. **Repeat Violation** **Admin Complaint**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook not wearing gloves touched prepared bread and sandwich.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Two containers of red sauce with mold in reach in cooler. **Repeat Violation** **Admin Complaint**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage stored over biscuit dough in reach in freezer. In reach in freezer by buffet table raw Chicken cover with plastic wrap stored above boxes of shrimp, and tray of beef
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought dirty dishes to dishwash area and returned to server Station then served cup of coffee, without washing hands and putting on clean gloves. Discussed with Manager and Manager discussed with server. Server washed hands **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. REHEATING Baked Potato in warmer 115F for 1 hour - 91F one hour later
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Buffet table: COLD HOLDING Cole slaw 46F; pasta salad 45F; cottage cheese 50F; Tomato 45F ham 46F. Items had been on a cart in kitchen before being placed on buffet **Repeat Violation** **Admin Complaint**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. REHEATING Baked Potato in warmer 115F for 1 hour - 91F one hour later
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner stored above prep table with food condiment bottles **Repeat Violation** **Admin Complaint**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not recall Big 6 food pathogens
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Bottom Interior of upright reach in freezer soiled with food particles. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by pots under and around hand wash sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap and paper towels at hand wash sink at back server area. No towels at kitchen hand wash sink. employee put towels at hand wash sink. **Corrected On-Site** **Repeat Violation**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer read 40F when in cup of ice
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of red sauce with mold in reach in cooler with no date. Pasta salad prepared the previous day not date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( cleaner ).
Food safety inspection conducted on 1/24/2025 revealed 44 total violations (10 high priority, 7 intermediate, 27 basic).
Inspection on 10/31/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer located in back prep area: grits (109F - Hot Holding). Employee stated grits placed in warmer one hour prior to temperature being taken. Employee moved grits to stove top to reheat. - From follow-up inspection 2024-10-31: Reach-in cooler across from cook line: cheese 41F. Buffet: cheese 45F. **Admin Complaint**
Food safety inspection conducted on 10/31/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/29/2024
High Priority
8
Intermediate
5
Basic
12
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling vent cover missing. Vent in the middle of the kitchen across from the dish machine.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Garbage can for ladies room in side dining room. Manager placed lid on garbage can. **Corrected On-Site**
- 24-17-4:Basic - Dishes dried with a towel/cloth. Employee drying dishes with a towel.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Employee removed drink during inspection. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans store on shelf in back prep area. Cups stored in wait station for side dining room.
- 08B-38-4:Basic - Food stored on floor. Boxes of iced tea stored on floor in side dining room.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall behind reach-in freezer in front of walk-in cooler.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in wait station. Employee placed bucket on shelf. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath cook line steam table. Mixer in back prep area. Outside of front counter ice machine. Area around soda nozzles for both soda machines in wait stations.
- 33-16-4:Basic - Open dumpster lid. Lids for dumpster and grease receptacle behind building open.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket in front of walk-in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on kitchen prep table. Employee placed wiping cloth in sanitizer bucket. **Corrected On-Site**
- 22-41-4:High 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. Dish machine next to cook line, 0 ppm. Employee changed sanitizer bucket, 50 ppm. **Corrected On-Site**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use a clean plate. **Corrective Action Taken**
- 12A-13-4:High 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. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands. **Corrective Action Taken**
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Container of marinara sauce in reach-in cooler next to back door.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of marinara sauce dated 9/19.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: ham (46F); tomatoes (47F - Cold Holding); cheese (44F - Cold Holding). Employee stated items were at proper temperature at opening and lid to cooler was left open. Employee moved items to reach-in freezer to reduce temperature to 41F. Items stored on cold bar in dining room: cheese (47F - Cold Holding); tomatoes (48F - Cold Holding). Manager stated items placed on cold bar two hours prior to temperature being taken. Manager added ice to cold bar to reduce temperature to 41F. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer located in back prep area: grits (109F - Hot Holding). Employee stated grits placed in warmer one hour prior to temperature being taken. Employee moved grits to stove top to reheat.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of fly spray stored next to straws underneath front counter. Manager moved can of fly spray. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on cook line steam table. Ice bin and deflector plate inside of front counter ice machine. Top of ice bin in wait station.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits for quaternary and chlorine sanitizers.
- 53A-05-6:Intermediate - 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/. No certified food manager present with ten employees working.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink in back prep area. No hand towels at hand washing sink in wait station for side room.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. **Warning**
Food safety inspection conducted on 10/29/2024 revealed 25 total violations (8 high priority, 5 intermediate, 12 basic).