KELLY’S COUNTRY KITCHEN
2216 South Mimosa Avenue
Florida, 32068
Clay County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/6/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine around chute and top area has black mold-like substance. Warning
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor under and around fryers has grease accumulation.
- 29-08-4:Basic - Plumbing system in disrepair. Cold water valve on handwash sink at triple sink and mop sink is inoperable. Main valve on handwash sink by prep table is inoperable.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in pan under prep table. Cook moved chicken to refrigerator. Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 10ppm chlorine. Operator remade solution to 100ppm chlorine. Corrected On-Site
- 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 raw pork stored on top of biscuits in reach in freezer. Cook moved pork to proper storage. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags with last date served not marked. Also, tag removed from original container during receiving. Inspector coached employee on proper tag maintenance. Provided DBPR HR 5022-106 to operator.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Gracelynn P is a photocopy. Repeat Violation Admin Complaint
Food safety inspection conducted on 5/6/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 2/19/2025
High Priority
1
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water in pot under the prep table. Chicken moved to running water. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at prep area tested at 200+ppm chlorine. Solution remade to 100ppm chlorine. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Brandy M and Aaron H are photocopies.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Back exit to right of three compartment sink blocked by trash can.
Food safety inspection conducted on 2/19/2025 revealed 4 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/20/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both side exit doors in kitchen do not self-close. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use whole mushrooms in bag in kitchen reach in cooler have visible dirt debris. Cook washed mushrooms. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler on make line.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in dining room tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corned beef hash (67F - Cold Holding) and egg wash (81F - Cold Holding) on kitchen counter. Corned beef hash brought from refrigerator approximately 45 minutes prior and egg wash 15 minutes prior. Operator decided to hold both on time controls, added both to current written procedures and marked time on both products. Corrected On-Site
- 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. Shell eggs being held on time as a public health control are not marked with time removed from refrigerator. Employee states placed on time control at 8:45am and marked appropriately. Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution in kitchen tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine bleach.
Food safety inspection conducted on 8/20/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 1/23/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-42-4:Basic - Food stored outside. Multiple cases of bread loaves stored in outside storage shed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Area under stove where pans are stored is soiled. Shelf under flat grill has debris.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Both exterior doors from kitchen to outside do not self-close.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing turkey and sliced ham in tub of standing water under prep table. Employee placed meats under cold running water. **Corrective Action Taken** Repeat Violation
- 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. In back reach in freezer, opened case of shrimp stored over opened french fries and open case of raw liver stored over raw cod fillets. Employee rearranged all products to proper storage. Corrected On-Site
- 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. Mashed potatoes reheating on steam table at 101F. Per operator, potatoes started reheating at approximately 6am. Temperature taken by inspector at 8:45am. Employee reheated potatoes on the stove to 164F. **Corrective Action Taken**
- 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 proof available. Provided and discussed DBPR Form HR 5030-103. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator, establishment holds shell eggs and hash browns on time controls. No written plan available. Provided and discussed with operator DBPR Form HR 5022-090 and DBPR Form HR 5022-100.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employee training certificates are photocopies. Also, no training certificate for Robert S. hired over 60 days. Repeat Violation Admin Complaint
Food safety inspection conducted on 1/23/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 9/7/2023
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 9/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
6
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead roaches observed in sticky trap to left of flip top reach in cooler top reach in cooler. Employee discarded sticky trap. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under cooking equipment in kitchen soiled.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior sides and top of microwave in kitchen is soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and country fried steak thawing on shelf under prep table in kitchen. Per operator, removed approximately one hour prior. Operator moved both products to sink with running cold water. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table with accumulation of debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon and towel in hand wash sink across from grill. Employee removed items. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify which items may be served raw or undercooked(eggs any style, burgers, steaks). Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. 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 proof available. Provided and discussed DBPR Form HR 5030-103 with operator.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, two employees missing food handler training. Repeat Violation
Food safety inspection conducted on 8/7/2023 revealed 10 total violations (0 high priority, 6 intermediate, 4 basic).