The Coop
457 W Macclenny Ave., Macclenny, FL 32063 · Permanent Food Service · License 1200156
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the cook line reach in cooler, beef (49°F - Cold Holding) burger patties potentially run under water to assist thawing per operator. All other time/temperature control food for safety in reach in cooler in temperature range.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table, queso (115°F - Hot Holding) at center of container, at edges in temperature range. Discussed with employee frequent stirring.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed live fly on cook line land on single service glove box. Operator killed and discarded the live fly.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener with debris on the fixture above the blade. Cutting board on cook line with food residue staining. Food debris on bottom plate of microwave.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink for cook line. Employee provided.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employe personal food in wait station cooler over food for customers. Operator relocated.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Bulk sugar scoop handle in contact with product.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on chicken prep station of cook line. Operator relocated the employee drink.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Employee on cook line actively preparing food with ineffective restraint for a beard guard.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler on cook line with torn door gasket and reach in freezer in storage area with torn door gasket.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
On shelf behind three compartment sink clean metal containers not stored inverted or covered for protection.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water at bottom of cook line reach in cooler.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Safest restaurants in Macclenny
No other A-grade restaurants in Macclenny yet.