DirtyFLRestaurant Inspection Data

KOUNTRY KORNER RESTAURANT

Food safety records indicate KOUNTRY KORNER RESTAURANT in LAKE CITY has 9 inspections with a 3.3/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 9 reports on file

1084 North Marion Avenue
Florida, 32055
Columbia County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 9 health inspection reports

All Inspection Reports

3/3/2026· 1w ago

Inspection #: 3666788

Call Back - Complied

3/2/2026· 1w ago

Inspection #: 3666788

Call Back - Extension given, pending

2/17/2026· 3w ago

Visit ID: 13524257

Follow-up Inspection Required

8 high, 5 int, 23 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior and exterior of the dish wash machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sugar, breading, flour
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Throughout the restaurant.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the restaurant Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Dual bathroom
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two reach in coolers in the kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and ear buds
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints or beard guards. (Cooks)
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups in wait area Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Squeeze bottles with duct tape Broken wooden spoon Numerous cracked food storage containers and lids
  • 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Two hood filters are in poor repair.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Front Door
  • 36-22-4:Basic - Floor area(s) covered with standing water. Beneath the hand wash sink
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Two hood filters are broken
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice machine ice scoop stored in a card board box
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120°F on cook line. Water was replaced **Corrective Action Taken**
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout the restaurant.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pot holders have heavy soil build up Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the restaurant.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Throughout the restaurant. Around ovens, behind ice machine, shelving in dry storage area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ox tail cooked on 2/16/2026, temperature on 2/17/2026 46°F
  • 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. Three compartment sink set up during this inspection. Chlorine sanitizer 0ppm Warning
  • 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. Dish washer handled dirty dishes and then clean dishes without washing his hands in between.
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Spice jars
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored and raw shrimp in the glass door cooler. Raw chicken and beef in same container.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In drawer beneath the flat grill
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ox tail cooked on 2/16/2026 46°F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter Packets 71°F Blanched Cauliflower 51°F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach-in, coolers, interior of bulk powered food product containers, interior of ice machine Repeat Violation
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Metal banded brushes
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Posted during this inspection. Corrected On-Site
  • 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. Food throughout restaurant : Pasta salad, gravy, chili, shrimp, etc
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Soap next to three compartment sink
  • 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires behind the ice machine
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Near the walk in cooler

9/18/2025· 5mo ago

Visit ID: 10938443

Met Inspection Standards

1 high, 2 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled with grease accumulation.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored not inverted or protected. Manager flipped over to invert. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in freezer gaskets soiled with mold-like substances.
  • 14-12-4:Basic - Utensils in poor condition. Melted spatula handle on grill. Operator removed. **Corrective Action Taken** Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawer under grill: sausage (48F - Cold Holding). Operator moved to upright cooler. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer opened three days prior not date marked. Manager marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector plate soiled with mold-like substances. Repeat Violation

1/23/2025· 1y 1mo ago

Visit ID: 8841755

Met Inspection Standards

1 high, 3 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal speaker on shelf over thawing pork in basin. Operator removed. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of covered bowls on kitchen corner shelf near three compartment sink.
  • 14-11-5:Basic - Equipment in poor repair. Ice buildup in walk-in freezer on ceiling and floor.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in salt and in seafood seasoning. Operator removed. Corrected On-Site Repeat Violation
  • 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. Hammer and wrench on shelf over thawing pork. Operator moved to storage shelf. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. Spatula handle melted.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline pulled up his pants, continued food preparation, and retrieved and clean pan without washing hands and donning gloves.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris and paper. Cutting board soiled with mold-like substances. Repeat Violation
  • 11-26-1:Intermediate - 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. No signed Food Employee Reporting Agreements for three new employees that have not yet completed Food Handler training.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled spray container of bleach solution, per operator. Operator labeled. Corrected On-Site

7/26/2024· 1y 7mo ago

Visit ID: 8778825

Met Inspection Standards

1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled with grease and dust accumulation 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. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in bulk container of flour.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Standing water in reach-in cooler on cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris. Exterior grits container. Backsplash of soda nozzles with mold-like substances. Spray hose at three compartment sink. Fryer basket handles. Interior top fan guard of reach in cooler on the back of cook line. Fan blowing on prep area. Air vents above cooks line. Repeat Violation Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cookline soiled with food debris. Cutting board soiled with mold-like substance.

5/7/2024· 1y 10mo ago

Visit ID: 8665754

Met Inspection Standards
  • N/A:No Violations Were Observed

2/12/2024· 2y ago

Visit ID: 8514940

Met Inspection Standards

2 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled with grease and dust accumulation. 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. Employee speaker on prep table. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. No birth dates on training certificates.

10/2/2023· 2y 5mo ago

Visit ID: 8377508

Met Inspection Standards

6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled with grease and dust accumulation.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach-in cooler not segregated or labeled as such.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on prep table.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on greaseX-covered pipe supporting hood grill.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle contacting rice in bulk storage container.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris. Repeat Violation