Cousin Willie's Smokehouse
280 US Hwy 90 W, Baldwin, FL 32234 · Permanent Food Service · License 2614163
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection5 high priority (fixed by the Jul 28 follow-up, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 10 basic (2 repeats)-37
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed chicken (49°F/68°F - Cold Holding); pork (45°F/44°F - Cold Holding); beef (45°F/46°F - Cold Holding); raw chicken (45°F/61°F - Cold Holding); split chicken (44°F - Cold Holding); potato salad (47°F - Cold Holding); noodles (46°F - Cold Holding); potatoes (45°F - Cold Holding); cooked collard greens (48°F - Cold Holding); cheese sauce (45°F - Cold Holding); stew (47°F - Cold Holding); beans (49°F - Cold Holding); cut cabbage (50°F - Cold Holding); buttermilk (45°F - Cold Holding)in walk-in cooler. Inspector's ambient thermometer reads 51°F. All products have been in the same cooler overnight. Operator states a temperature was taken but not recorded at 10:00 at 40°F. Temperatures were taken by inspector between 2:30-3:00.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Seven pork butts on speed rack in walk-in cooler at 74°F/75°F/72°F/62°F/59°F/63°F. Cook states pork prepared seven hours prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Coleslaw held in an elevated pan in the top of the flip top reach in cooler in the kitchen at 47°F. Cook states coleslaw has been in the unit for approximately two hours and moved coleslaw to another cold holding unit. Also, baked potatoes being held in a pan at room temperature in the kitchen. Cook states potatoes placed out approximately two hours prior and moved potatoes to a cold holding unit. Also, observed chicken (49°F/68°F - Cold Holding); pork (45°F/44°F - Cold Holding); beef (45°F/46°F - Cold Holding); raw chicken (45°F/61°F - Cold Holding); split chicken (44°F - Cold Holding); potato salad (47°F - Cold Holding); noodles (46°F - Cold Holding); potatoes (45°F - Cold Holding); cooked collard greens (48°F - Cold Holding); cheese sauce (45°F - Cold Holding); stew (47°F - Cold Holding); beans (49°F - Cold Holding); cut cabbage (50°F - Cold Holding); buttermilk (45°F - Cold Holding)in walk-in cooler. Inspector's ambient thermometer reads 51°F. All products have been in the same cooler overnight. Operator states a temperature was taken but not recorded at 10:00 at 40°F. Temperatures were taken by inspector between 2:30-3:00.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken (78°F - Hot Holding); ribs (82°F - Hot Holding); sausage (84°F - Hot Holding)being held at room temperature next to the steam wells. Per cook, chicken left out at room temperature approximately one hour prior and ribs and sausage left out at room temperature for approximately two hours. Cook moved all products to a cold-holding unit to chill. Also, observed ribs (105°F/106°F - Hot Holding); chicken (102°F - Hot Holding) being held in a non-working warming box in the kitchen. Per cook, all placed in the unit approximately 2.5 hours prior and all moved to another hot holding unit.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
See stop sale. Seven pork butts on speed rack in walk-in cooler at 74°F/75°F/72°F/62°F/59°F/63°F. Cook states pork prepared seven hours prior.
Intermediate3
Code 11, Employee health: 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 plan available. Provided DBPR HR 5030-104.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice observed in front counter handwash sink.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with red liquid at three compartment sink. Employee identified contents as degreaser and labeled the bottle.
Fixed on the spot
Basic10
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer for the walk-in cooler.
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of oil on floor in kitchen and in storage closet by restrooms. Employee moved both oils to proper storage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Right bottom door to cooler in kitchen is broken at the top hinge.
Cardboard used to line nonfood-contact shelves.
Cardboard used to line dishroom shelf.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of smoker with heavy grease accumulation.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior back of fryers with grease/food debris build up.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Slow draining water in kitchen handwash sink.
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Wall at steam wells has dust. Floor under flip top reach in cooler in kitchen is soiled. Walls at smoker with grease build up. Floors under bag in box sodas and soda machine are soiled.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tank by bag in box sodas is unsecured.
Repeat violation
No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR HR 5030-105.
Reporting only1
Code 47, Electrical wiring: Observed scorch marks around electrical outlet.
For reporting purposes only. Electrical outlet to right of steamwells has scorch marks around the outlet.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.