Pook Bear Country Cooking
1926 Historic Goldsboro Boulevard, Sanford, FL 32771 · Permanent Food Service · License 6903688
What drove the grade
Shell eggs not stored at an ambient air temperature of 45°F or less.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 9 basic (3 repeats)-20
- Safety score80
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 visitSep 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
-raw shell eggs ambient air temperature 44-48°F, per operator stored stored overfilled in the top of the reach-in cooler less than 1 hour, operator relocated excess to stand-up reach-in cooler to rapidly cool
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -operator touched breakfast sandwich with his bare left hand while placing into a to-go container
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-degreaser spray bottle lacking label, operator labeled
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
-rice spoon handle stored in the rice, operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
-white chest freezer
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-wet wiping cloth stored on prep table, relocated to sanitizer bucket
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of cooking equipment has an accumulation of grease and food debris
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
-egg cartons
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall over/next to triple sink -stainless steel wall around cooking equipment
Repeat violation
Unclean building components, attachments or fixtures.
-equipment lines around cooking equipment
Floor soiled/has accumulation of debris.
-floor underneath cooking equipment
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.