DirtyFLRestaurant Inspection Data

HEFFER'S KOUNTRY CAFE

Health inspection records show HEFFER'S KOUNTRY CAFE in ORMOND BEACH has 8 inspections with a food safety rating of 2.2/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 8 reports on file

South Yonge Street
Florida, 32176
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13465102

Met Inspection Standards

2 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored over ready to eat foods in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef hash at 50°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.

7/17/2025· 7mo ago

Visit ID: 10961503

Follow-up Inspection Required

2 high, 2 basic

  • 36-17-5:Basic - Floor tiles in disrepair in kitchen.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese in refrigerator door at 51°f. In cooler less than 4 hours. Moved to another cooler.

2/18/2025· 1y ago

Visit ID: 10775933

Met Inspection Standards

1 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles cracked in kitchen. Warning - From follow-up inspection 2025-02-18: **Time Extended**

2/10/2025· 1y 1mo ago

Visit ID: 8833276

Follow-up Inspection Required

5 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 40-06-5:Basic - Employee purse stored on top of potatoes. Corrected On-Site Warning
  • 36-17-5:Basic - Floor tiles cracked in kitchen. Warning
  • 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. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Warning
  • 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. -employee touching toast with bare hands. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw ground beef stored over donuts in reach in cooler. Warning
  • 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 mark. -Potatoes at cookline 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 cheese in reach in cooler. Warning

9/16/2024· 1y 5mo ago

Visit ID: 8832467

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

7/18/2024· 1y 7mo ago

Visit ID: 8791884

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 36-17-5:Basic - Floor tiles cracked in kitchen. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage links at 47°f at cook line. Operator moved back to cooler. **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. -macaroni and cheese at 125°f. Out of oven 1.5 hours for 1.5 hours. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning

2/14/2024· 2y ago

Visit ID: 8478857

Met Inspection Standards

3 high, 1 int, 2 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Silver refrigerator.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site
  • 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. Employee touching cooked bacon.
  • 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 mark. Raw shell eggs. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom.

8/21/2023· 2y 6mo ago

Visit ID: 8381550

Met Inspection Standards

4 high, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-17-5:Basic - Floor tiles missing in disrepair in kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cooked ham in reach in cooler. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 53°f. Cheese stacked on top of container in top area of reach in cooler. Advised operator to place cheese below fill line of container. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 90°f at cookline, (Cooked 30 minutes ago). Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.