Clyde's Cozy Corner
130 SE Nightingale Street, Keystone Heights, FL 32656 · Permanent Food Service · License 2001377
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 2 basic-10
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score70
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 visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the front flip top reach in cooler, corn salad with cut tomatoes (49°F - Cold Holding); potato salad (47°F - Cold Holding) stored in plastic portion cups inside metal containers blocking air flow. Employee restocked from interior of cooler prior to inspection. Discussed alternative storage options or utilizing existing time as public health control.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One food handling employee with no proof of food handler training employed since November.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Rust build up at backside bottom corners of cook line microwave.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal phone on clean prep table opposite the two door reach in cooler. Operator relocated.
Fixed on the spot
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.