DirtyFLRestaurant Inspection Data

C'S COUNTRY DINER

With 11 documented inspections, C'S COUNTRY DINER in OAK HILL has achieved a 2.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 11 reports on file

741 North US Highway 1
Florida, 32759
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 11 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13473285

Met Inspection Standards

4 high, 3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelf above waffle makers
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Opened canned peppers 46F, shredded cheese 48-49F overnight in Economy cooler. See stop sale Repeat Violation
  • 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. From around 7:10-7:15 (2.25 hours), grits and gravy 119F+. After stirring, 165F+ was reached.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - reach in cooler gaskets - cooler holding microwave and waffle makers on the line
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. New employee in training. Corrected On-Site

7/29/2025· 7mo ago

Visit ID: 13473914

Met Inspection Standards

1 high, 1 int, 1 basic

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Warning - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-07-29: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.outside back door Warning - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-07-29: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Debbie Warning - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-07-29: **Time Extended**

7/28/2025· 7mo ago

Visit ID: 13472561

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-07-28: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Warning - From follow-up inspection 2025-07-28: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom shelf economy refrigeration overnight brown gravy 51F,opened canned peppers 52F, opened canned corned beef hash 53F. - sliced cheese 53F, hash browns 56F, both above reach in cooler Bain Marie across from grill. Advised to use time as a public health control or keep in Bain Marie - bottom of glass door cooler outside of walk in freezer holding sour cream packets 46-47F. Operator moved to a higher shelf - milk 44f, bottom of server cooler. - butter packets at expo area 64F and at salad bar 70F Warning - From follow-up inspection 2025-07-28: Peppers 41F, gravy 41F. Economy cooler Hash browns on time as a public health control Sliced cheese 49F. Advised to use time as a public health control Glass door cooler sour cream 49F, butter 52F, Cole slaw 46F. Door was left ajar after employee use within previous hour or 2. Butter packets at expo on time as a public health control . No butter packets at salad bar **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.outside back door Warning - From follow-up inspection 2025-07-28: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Triple beverage air cooler gaskets Warning - From follow-up inspection 2025-07-28: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Debbie Warning - From follow-up inspection 2025-07-28: **Time Extended**

7/25/2025· 7mo ago

Visit ID: 10933940

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 21-14-4:Basic - Soiled cloths, improperly stored. In a plastic bag outside back door with a couple of inches of soiled standing water Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Warning
  • 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. Changed gloves but did not wash hands Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom shelf economy refrigeration overnight brown gravy 51F,opened canned peppers 52F, opened canned corned beef hash 53F. - sliced cheese 53F, hash browns 56F, both above reach in cooler Bain Marie across from grill. Advised to use time as a public health control or keep in Bain Marie - bottom of glass door cooler outside of walk in freezer holding sour cream packets 46-47F. Operator moved to a higher shelf - milk 44f, bottom of server cooler. - butter packets at expo area 64F and at salad bar 70F Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.outside back door Warning
  • 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. Sliced ham walk in cooler Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Triple beverage air cooler gaskets Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Debbie Warning

1/23/2025· 1y 1mo ago

Visit ID: 8862735

Met Inspection Standards

5 high, 2 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on bag in the box soda Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Cracked and broken plastic 1/9 pan in reach in cooler Operator discarded Corrected On-Site
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Salad bar plates 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. Discussed with cook who then washed his hands Corrected On-Site
  • 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. Touched hair and then biscuit. Discussed with operator
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Burgers and liver over pastrami in reach in freezer In walk in cooler, Raw burgers on a tray over cooked chicken, raw fish over produce Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 47F on a plate in reach in cooler. Had been stored on top and then moved underneath per operator Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded Corrected On-Site

8/16/2024· 1y 6mo ago

Visit ID: 8787652

Met Inspection Standards

2 high, 1 int, 2 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grits 47-49F in Economy fridge overnight, third shelf down. See stop sale Ham 50F above fill line over night.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. @8:50 gravy 108-115F. @9:25 110F Operator iced fully and moved to reach in cooler **Corrective Action Taken**

2/20/2024· 2y ago

Visit ID: 8615150

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

2/19/2024· 2y ago

Visit ID: 8615053

Facility Temporarily Closed

1 high, 2 basic

  • 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. Admin Complaint
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -Men's and ladies room Admin Complaint
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. -Ladies room waste/sewage on floor,stool on floor in ladies room. -mens room waste water of floor Stalls are currently locked Rotor rooter is on there way will be here in about 45 minutes. Mostly waste water on floors. Employee currently cleaning. Admin Complaint

1/23/2024· 2y 1mo ago

Visit ID: 8595521

Met Inspection Standards

3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door Repeat Violation Warning - From follow-up inspection 2024-01-23: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back kitchen door Repeat Violation Warning - From follow-up inspection 2024-01-23: **Time Extended**

1/22/2024· 2y 1mo ago

Visit ID: 8476232

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door Repeat Violation Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back kitchen door Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg flat over cut veggies, Bain Marie top of cooler Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 44-45F. Sitting on top of other containers, top of cookline cooler. Operator moved underneath - in walk in cooler, sliced cheese, gravy, mashed potatoes, corn, butter 44F. Door left open for 20 minutes for delivery prior to inspection per operator Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Below 0F at room temperature Corrected On-Site Repeat Violation Warning

8/17/2023· 2y 6mo ago

Visit ID: 8386594

Met Inspection Standards

2 high, 3 int, 4 basic

  • 35A-03-4:Basic - Dead roaches on premises. - 6 on a shelf ledge in waitstation - 1 on the floor dish area - 1 on the floor next to cookline freezer Corrected On-Site
  • 33-23-4:Basic - Dumpster not on proper pad/nonabsorbent surface.
  • 52-15-4:Basic - Establishment advertised homemade food items, but used food items received already prepared. Pies and cakes. Operator covered the word "homemade" on menus. Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.back door Repeat Violation
  • 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 liver over fries Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gallons of milk 44f and 45F. Bottom front of glass door server cooler. Moved to another shelf **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs. Operator marked items during inspection. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 170F in ice water