Cowboy
1116 SR 20, Interlachen, FL 32148 · Permanent Food Service · License 6400894
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection7 high priority (4 fixed on the spot), 3 intermediate, 7 basic-46
- Complaint after follow-up on Aug 13, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score34
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 5 visitsComplaint inspection
- 4th follow-up visitOct 2, 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
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
At time of call back, handwashing sink removed from ware washing area.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
At time of call back, verified revised plans and observed hand washing sink listed on plans not present in establishment.
- 3rd follow-up visitAug 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Hand wash sink installed on wall closest to original location but not in exact spot. Updated plans have been submitted but not approved by plan review at time of inspection. New location of hand wash sink is reflected on new plans.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
At time of follow up inspection plan review submission from 8/11/2026 on OnBase.
More time given
- 2nd follow-up visitAug 13, 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
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
At time of follow up inspection hand wash sink installed not in original location. Operator relocated existing hand wash sink on wall of front counter to the entrance to cook line space.
Administrative complaint
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- 1st follow-up visitJul 31, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
At time of follow up inspection additional time allotted.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
At time of follow up inspection additional time allotted.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler on the cook line, turkey (61°F - Cold Holding); cut tomatoes (63°F - Cold Holding); cheese (61°F - Cold Holding); cut lettuce (62°F - Cold Holding) all stored in reach in cooler overnight and reach in cooler unplugged at time of inspection. At conclusion of inspection reach in cooler at 39°F In the cook line drawer cooler, chicken wings (47°F - Cold Holding) stored directly under hot items placed in cooler 20 minutes prior.
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 the reach in chest freezer of the prep area, opened box of raw chicken stored over bags of egg rolls not commercially packaged. Operator relocated the chicken.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee on cook line handled raw Philly steak meat with gloved hands them without changing gloves or washing hands assisted with completing customer orders and handling clean equipment.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
In reach in freezer, plastic grocery bag used in direct contact to store breaded shrimp.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing food contact containers at three compartment sink with no sanitizer set up, wash and rinse then stored containers on drain boards to dry. Discussed with operator and operator set up three compartment sink.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two live flying insects, one at front counter by hand wash sink and one in warewashing area in poster above three compartment sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle of table sanitizer stored on shelf with clean containers and over food trays. Operator relocated.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener on prep line with debris stuck to the blade.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand wash sink for cook line removed entirely and reach in cooler placed at location of hand wash sink.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment remodeled cook line and front counter including removing hand wash sink and relocating soda machine. Exterior walk in cooler and storage shed behind building used for food storage.
Basic7
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Breaded shrimp in reach in freezer in storage shed not frozen solid, blocking air flow at top of reach in freezer.
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple soda cans and bottles stored on floor in front of hand wash sink. Jugs of fryer oil stored on floor by side exterior door.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Two employees on cookline with no beard guards when needed.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in freezer seal repaired with clear apoxy to seal insulation back together. Cardboard lining front glass door of stand up reach in cooler.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Multiple containers and bowls on shelves of warewashing area not inverted or covered. Operator inverted.
Fixed on the spot
Code 33, Garbage and refuse: Grease receptacle lid open, broken, or missing.
Grease receptacle lid left open.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee hat stored on wire shelf over clean food containers. Operator relocated.
Fixed on the spot
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.