LONGWOOD COUNTRY KITCHEN
258-260 SR W 434, LONGWOOD 32750
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/10/2025
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents over cook line dusty Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - paper coffee filters not covered Corrected On-Site
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 employees wearing watches Corrected On-Site
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - at cookline. Employee cleaned Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries and onion rings. Manager moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - egg wash (56F - Cold Holding); - French toast mix (56F Cold Holding) Manager moved French toast mix to cooler and put egg wash onto ice **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
Food safety inspection conducted on 4/10/2025 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).
Inspection on 11/20/2024
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-15-4:Basic - Accumulation of debris on dish tray
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents over cook line dusty
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door near restroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - white cooler at front
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door near restroom - back door next to kitchen
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - open container of raw pork over open container of fries in reach in freezer
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - ground beef over bacon in walk in cooler
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - line cook cracked eggs, then grabbed clean plate, no glove change
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 1/2 case eggs on counter ambient (70F - Cold Holding); - eggwash (65F - Cold Holding) - opened corn hash (79 - Cold Holding) Employee moved to cooler
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - eggs Benedict not identified as raw on menu. Manager added asterisk to all menus Corrected On-Site
- 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/
Food safety inspection conducted on 11/20/2024 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance present on the white divider
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over the line
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At the back door
- 35A-03-4:Basic - Dead roaches on premises. In the stock room
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Range soiled -below the flat top grill -hood filters
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too strong 400 + operator corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 46° cold hold held on ice Operator reduced the amount stored on the line **Corrective Action Taken**
Food safety inspection conducted on 4/11/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 12/5/2023
High Priority
3
Intermediate
0
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on the white divider on the machine
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
- 35A-03-4:Basic - Dead roaches on premises. On the floor in the stockroom
- 35B-03-4:Basic - Outer openings not protected with self-closing doors.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foam containers at the line
- 33-34-4:Basic - Storage area not maintained clean and organized. Mop sink room needs to be cleaned out
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on the floor
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 each
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn beef hash can open sitting out 70°
- 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. Egg flats not labled - operator corrected
Food safety inspection conducted on 12/5/2023 revealed 10 total violations (3 high priority, 0 intermediate, 7 basic).