DirtyFLRestaurant Inspection Data

COWGIRL KITCHEN

Based on 7 health inspections, COWGIRL KITCHEN in ROSEMARY BEACH has earned a 3.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

54 MAIN ST

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13594168

Met Inspection Standards

1 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle. Employee removed tongs from oven handle. 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/. Repeat Violation

12/11/2025· 4mo ago

Visit ID: 10911967

Met Inspection Standards

1 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Both AC vents ( including old vent) soiled.
  • 29-18-4:Basic - Drain cover(s) missing under 3 compartment sink.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Employee placed dished on a slant to drain and dry. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. House made queso cheese 127F (10:30-10:45) reheat- 179F. Corrected On-Site

5/15/2025· 11mo ago

Visit ID: 10839755

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

5/14/2025· 11mo ago

Visit ID: 10789370

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface under bacon pan on top of oven. Cloth stored under frying pan next to cheese sauce. Cloth stored under cheese sauce warmer. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler make bar ambient 49F. Do not use until repaired or food is being held at 41F or less.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar/ reach in cooler- ambient 49F, sliced tomato 45F, sausage crumble 52F, shredded cheese 52F, corn dip 52F, red sauce 49F, guacamole 51F, diced tomato 45F, tuna dip 51F, pulled chicken 52F (10:45-4:15 and some held overnight).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- (10:45-4:15 and some held overnight) Make bar/ reach in cooler- ambient 49F, sliced tomato 45F, sausage crumble 52F, shredded cheese 52F, corn dip 52F, red sauce 49F, guacamole 51F, diced tomato 45F, tuna dip 51F, pulled chicken 52F. See stop sale. Warning
  • 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/.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. (Soap is on a wall over a prep table near kitchen entry).

2/27/2025· 1y 1mo ago

Visit ID: 8741003

Met Inspection Standards

2 int, 4 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface over oven and under bacon, under bowls on shelf in kitchen. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in freezer drawer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in walk in cooler holding unit.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by make bar. Provided establishment with hand wash hand out. **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 0 PPM. Corrected to 200PPM.
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. 3 compartment sink quaternary solution 0 PPM. Establishment had to manually at quaternary solution and the test.

2/8/2024· 2y 2mo ago

Visit ID: 8538408

Met Inspection Standards

2 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface under ground beef in cold hold drawers on cook line and under equipment. Chef had employees remove all cloths from food contact surfaces. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use on cook line. Chef had employees place cloths in sanitizer solution. Corrected On-Site

10/27/2023· 2y 5mo ago

Visit ID: 8389149

Met Inspection Standards

1 int, 5 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler and cook line.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling paint peeing on cook line near duct.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch while preparing drinks.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door not self closing.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in main kitchen and holding water.
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.