Gracie’s Kountry Kitchen
542225 US Hwy 1, Callahan, FL 32011 · Permanent Food Service · License 5501229
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 17 routine inspection3 high priority (1 fixed by the Jul 20 follow-up, 2 fixed on the spot), 7 intermediate (5 fixed on the spot, 1 repeat), 6 basic-32
- Safety score68
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 20, 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 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table in kitchen, meat sauce (72°F - Hot Holding); corn (115°F - Hot Holding, rechecked 150°F); baked beans (109°F - Hot Holding, rechecked 145°F). Employee stated he place items in warmer 1.5 hours earlier. Employee returned items to stove to bring back up to temperature.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In large reach in freezer next to oven, open box of raw fish stored above commercially packaged French fries. Also, in white reach in freezer near oven, open boxes of raw shrimp/breaded oysters over open bags of hush puppies and cheese sticks. Also, in white reach in freezer near dish area, ziplock bag of raw beef stored over open box of biscuits. Operator moved raw beef to bottom shelf.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In large stand up reach in freezer next to oven, open bags of raw chicken stored over open box of raw beef and bags of raw pork.
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In reach in cooler in kitchen, potato salad made Monday not date marked. Employee labeled item.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In reach in cooler in kitchen, container of American cheese and Swiss cheese labeled with old label. Employee stated items were stocked yesterday. Employee placed correct date marking on items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting opener attached to prep table soiled with debris.
Non-pitting surface rust on food-contact equipment.
Interior of microwave at front counter rusting.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
In handwash sink at front counter has sanitizer bucket and bar drink mat in it. Employee removed items from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink near three compartment sink in kitchen. Employee stocked appear towels.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
No soap at handwash sink near three compartment sink. Employee stocked soap.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
In kitchen under stove, multiple jugs of fry oil on floor. Also, bag of unwashed onions on floor next to oven. Employee removed onions from floor and placed in container. Also, in storage room, box of pasta noodles on floor. Also, one (1) bag- in- box soda on floor of storage room.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Multiple gaskets torn throughout establishment. Also, handle of reach in cooler at front counter broken.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in stand up reach in freezer near oven and near dish area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets though out kitchen soiled with food debris.
Code 25, Single-service items: Single-service articles improperly stored.
In storage room, boxes of single service items on floor.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of reach in cooler in 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.