Country Cabin Restaurant
4434 Blanding Blvd, Jacksonville, FL 32210 · Permanent Food Service · License 2608578
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 8 basic (5 repeats); basic violations cost 12 at most-36
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed 1 pan of pot roast with date marker of 08/11 stored on speed rack in walk-in cooler. Date of inspection was 08/18.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw beef items stored over unwashed berries in walk-in freezer. Employee rearranged food items to proper storage levels.
Fixed on the spotRepeat violationAdministrative complaint
Food placed in soiled container/equipment.
Observed raw cube steaks wrapped in food-grade paper inside plastic bags but stored in cardboard box raw chicken was originally delivered in walk-in freezer. Employee removed all packages of cube steaks and placed in clean food-grade container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Observed food debris on probe thermometer next to hand wash sink on cook line.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mold like substance on sliding track of sliding door on ice machine.
Repeat violation
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed unlabeled container of brown powdery substance stored in dry storage area.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Observed lime scale build up inside dish machine.
Old labels stuck to food containers after cleaning.
Observed old labels stuck to clean containers stored on drying rack near not-in-use smoker in kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed; grease build up on sprinklers under hood filters on cook line. Mold like substance build up on door gaskets of reach in coolers throughout kitchen area.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed only one covered waste receptacle in one of two women's restrooms. Only covered waste receptacle is inside one of four stalls in one women's restroom.
Code 33, Garbage and refuse: Open dumpster lid.
Observed both lids opened on dumpster at back right of parking lot.
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Observed no self-closing mechanism for rear exit door of kitchen.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.