COUNTY LINE SMOKEHOUSE
17474 S US HWY 25, WEIRSDALE 32195
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/1/2025
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 4/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/28/2025
High Priority
5
Intermediate
5
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walls behind kitchen ice machine and water heater. **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in back bar area. CO2 tanks in liquor closet. **Repeat Violation**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from walk-in cooler, ambient temperature 51F.
- 08B-38-4:Basic - Food stored on floor. Bbq sauce and whirl stored on floor in kitchen dry storage room.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager had employee wash, rinse and sanitize scoop. Employee then placed scoop in pan. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at men's restroom hand washing sink and back bar area hand washing sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Can rack in back prep area. Top of dish machine next to three compartment sink. Fan in back prep area. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in kitchen.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers stored on floor in back storage area.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Walls and ceiling greasy in cook line area.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: beans (47F - Cooling); chicken (45F - Cooling); ribs (47F - Cooling). All items were date marked 3/26 or 3/27. **Warning**
- 35A-02-7:High Priority - Live, small flying insects found Two flies observed in cook line area. Two flies observed in back prep area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line hand washing sink: coleslaw (46F - Cold Holding); ham (45F - Cold Holding); potato salad (45F - Cold Holding); chicken (46F - Cold Holding); beef (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41F. Items stored in reach-in cooler across from walk-in cooler: beef (46F - Cold Holding); chicken (47F - Cold Holding); cheese (46F - Cold Holding); pork chop (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored underneath heat lamp next to front counter bar: chicken (107F - Hot Holding). Manager stated chicken placed underneath heat lamp 20 minutes prior to temperature being taken. Manager placed chicken in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored on shelf above soda boxes in back bar area.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in cook line area. Deflector plate inside of kitchen ice machine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and soap at back area hand washing sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in men's restroom closet.
- 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. No current well water report available.
Food safety inspection conducted on 3/28/2025 revealed 21 total violations (5 high priority, 5 intermediate, 11 basic).
Inspection on 1/3/2025
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Holes in wall in prep kitchen area. Also, several areas of bar and kitchen with unsealed wood. **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in liquor room. One tank in outdoor bar.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over steam table. Moved. **Corrected On-Site** **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two male employees. One male employee prepping food with beard and no beard guard. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Gasket of reach in cooler in prep kitchen torn.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. One wet towel **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach in cooler in prep kitchen pan soiled with black substance and food debris. **Repeat Violation**
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On several clean pans.
- 33-16-4:Basic - Open dumpster lid. One lid open on trash dumpster. One lid open on cardboard dumpster. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on front line: pan of raw pork on shelf over raw mushrooms. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 64F. Manager stated employee placed them in the cooler, they were added to Time as a Public Health Control (TPHC) two hours earlier. Butter 8 am was added to board and butter will be discarded 12:00 pm. **Repeat Violation** **Admin Complaint**
- 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 onions 86F on top of oven. Manager stated they were cooked two hours prior and added name and time on board to use Time as a Public Health Control (TPHC). Will discard in four hours. **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal pan on top of sink in downstairs kitchen. Manager moved. Also, Ice in hand sink at bar. **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 1/3/2025 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 10/14/2024
High Priority
7
Intermediate
5
Basic
7
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Near register at outdoor bar. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over steam table. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on shelf over steam table.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee in kitchen area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under board in kitchen area near bar **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack with can good soiled with food debris. Around gaskets soiled with food debris at front kitchen area.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Several areas in kitchen and bar with unsealed wood.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair then poured tea in customers glasses without washing hands. **Repeat Violation** **Admin Complaint**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee removed trash from table then touched single service tray and placed food inside without washing hands. **Repeat Violation** **Admin Complaint**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef patties on shelf over pepperoni and mushrooms in walk in cooler. Raw pooled shell eggs on shelf over cooked chicken. All were moved during this inspection. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table over reach in cooler in kitchen area near bar: butter packets 67F. Stop sale issued. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table over reach in cooler in kitchen area near bar: butter packets 67F. Stop sale issued. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sham located in front kitchen area: ribs 127F. Employee began reheating. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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. Corned beef hash opened two days ago with no date mark. **Repeat Violation**
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee serving dishes and pouring drinks for customers with pink nails and no gloves.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in coolers soiled with food debris in kitchen at indoor bar. **Repeat Violation**
- 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/ Four employees currently working. CMF arrived during this inspection. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink near outdoor bar. Sink in kitchen area behind indoor bar.
Food safety inspection conducted on 10/14/2024 revealed 19 total violations (7 high priority, 5 intermediate, 7 basic).