Southern Table Restaurant

501 S State St, Bunnell, FL 32110 · Permanent Food Service · License 2800744

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Jul 16, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Jul 16 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 complaint inspection
4 high priority (2 fixed by the Jul 16 follow-up, 2 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot), 6 basic
-29
Administrative complaint on Jul 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul152026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In reach in cooler on cookline overnight sliced ham (54°F - Cold Holding); roast beef (54°F - Cold Holding
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler on cookline less than 4 hours per operator Cole slaw (51°F - Cold Holding); shredded cheese (54°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); cut ham (51°F - Cold Holding)
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  In reach meat cooler raw beef stored over raw salmon. Operator reorganized.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Operator is open and operating with an expired license. Operator renewed during inspection.
  Fixed on the spot
Intermediate2
- Code 53, Manager certification and employee training: 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/ Manager not present during inspection ran to Publix. Manager showed up during inspection.
  Fixed on the spot
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees Mariah and Christina expired.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Cutting board on steam table to dark groove marks that's no longer cleaning.
  Equipment in poor repair.
  Ice machine door in disrepair.
  Reach-in cooler shelves with rust that has pitted the surface.
  Reach in meat cooler shelves rust pitted.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups at wait station wet nesting.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water at the bottom of reach in right cooler on cookline.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  No covered receptacle in women's restroom.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.