County Line Smokehouse
17474 S US Hwy 25, Weirsdale, FL 32195 · Permanent Food Service · License 5201619
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 Sep 1 routine inspection7 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 9 basic (2 repeats)-65
- Administrative complaint on Sep 1, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score15
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 visitSep 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold holding: sausage patties 44°F, moved to freezer.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Ambient temperature 47°F. Sausage patties 44°F, per employee cooler is being in constantly use since 7:00am, non time temperature control for safety (TCS) food at 42°F.
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler at the storage area, raw sausage 46°F and 46°F, milk 47°F, butter milk 46°F, black beans 47-48°F, sausage patties 46°F, all products stored overnight in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Reach in cooler on cook line (front), ham date marked 8/23/26, links 8/23/26, Cuban sandwiches with ham 8/24/26, guacamole with cut tomatoes 8/22/26, boiled peeled eggs 8/25/26.
Repeat violationAdministrative complaint
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In Walk in cooler, ribs tray date marked 7/30/26, per manager ribs cooked 08/30/26.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler at the storage area, raw sausage 46°F and 46°F, milk 47°F, butter milk 46°F, black beans 47-48°F, sausage patties 46°F, all products stored overnight in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line pork 90°F, employee moved to reheating cabinet.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
On prep area, Mach and cheese 120-130°F placed in holding box more than 2 hours ago.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
On front cook line, raw pooled eggs above cut vegetables, employee moved and stored property.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Reach in cooler on prep area, sausage pulled out from freezer on 08/30/26 no date marked, manager dated.
Fixed on the spotRepeat violation
Code 27, Water source: Well water testing report/documentation is not available upon request.
No current report available at inspection time, report from February 2025.
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/ Non,an aged on site.
Repeat violationAdministrative complaint
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Male employee on front cook line.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
In Walk in cooler cases of vegetables on floor, manager moved off the floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl no handle inside home fries, employee moved the bowl.
Fixed on the spot
Food storage container/container lid cracked or broken.
In use lids and containers cracked
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at the storage area with ambient temperature of 46°F, food at: raw sausage 46°F and 46°F, milk 47°F, butter milk 46°F, black beans 47-48°F, sausage patties 46°F, all products stored overnight in cooler.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Cleaned stacked container near dish machine area with old stickers, also some utensils and plate with old food residue, manager moved to dish machine area.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in coolers shelves soiled with mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves soiled with food debris and mold like substance, also Walk in cooler walls with mold like substance.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Door near liquor storage area with a gap at the bottom.
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Latest report not available at inspection time.
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.
- 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.
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