Artman Country Smokehouse Co
Last inspected: Mar 27, 2026
39
Score
Across the available record, Artman Country Smokehouse Co has 10 inspections on file, the first dated 2022. The most recent report on file is from Mar 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged four times.
Artman Country Smokehouse Co's latest score of 39 falls below the Summerfield average of 73. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Food with mold-like growth. See stop sale. Reach-in cooler at the cook line (vegetable cooler), container with marinara sauce with mold like substance.
01B-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, inside Hot holding cabinet, pork 120-132F, manager moved to oven to reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near back door.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area, no water, Manager turned On the water during inspection.
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For four employees, three of them on site. **Corrective Action Taken**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provide a digital copy.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan covers with dust.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked container in front of triple sink with old sticker residues, also at the front line, slaw container lid with old sticker residue.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at the prep area faucet in disrepair (constant dripping).
29-11-4
39
Oct 30, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Reach-in cooler at the cook line, ham date marked 10/19/25.
01B-28-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, meatballs 122, manager moved to oven to reheated. **Corrective Action Taken**
03B-01-6
Intermediate - Well water testing report/documentation is not available upon request. Report from 09/10/2024.
27-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, soiled with black mold like substance.
22-16-4
64
May 30, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, Cold holding: stiffed peppers 48F, cheese 47F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, Cold holding: stiffed peppers 48F, cheese 47F
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Sin at the prep area blocked by cases, manager moved. **Corrected On-Site**
31A-09-4
67
Dec 6, 2024
Routine - Food
No violations found.
100
Dec 4, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored above raw pork, Manager moved. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, pasta salad date ,Arles 11/25/24 and 11/27/24.
01B-24-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in use, 0ppm. **Warning**
22-41-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the front counter area, washed his hands and wiped mouth with appear towel and immediately after opened containers with food (Cold holding: items at the front counter).
12A-10-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink in use, (automatic dispenser) quaternary ammonium 0ppm, manager set up triple sink with chlorine 50-100ppm. **Corrective Action Taken** **Warning**
22-43-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, cut tomatoes no date marked, manager dated 12/01/24.
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of prep tables.
21-12-4
Basic - Current Hotel and Restaurant license not displayed. June 1, 2024.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the back room/prep area, employee drink on prep table. **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employee. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned cups stacked at the dining room area next to soda machine.
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers shelves soiled. **Repeat Violation**
22-16-4
Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine located outside temporarily, during inspection, Manager moved machine inside building. **Corrected On-Site**
08B-62-4
30
Apr 25, 2024
Routine - Food
No violations found.
100
Mar 27, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Oct 11, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of disinfectant cleaner on prep table in kitchen. Moved. **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Macaroni salad in reach in cooler made 10/4, should have been discarded 10/10.
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 120-128F in hot holding case, manager began reheating. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two microwaves soiled with food debris. Interior of large oven soiled with food debris. Soda nozzles with slimy substance. Nozzles were cleaned during this inspection. **Corrective Action Taken**
22-02-4
Basic - Food stored in a prohibited area. Female employee filling sauce cups in dining area. Bag of personal food on shelf over mayo in reach in cooler. Employee moved to the back and bag of food was moved. **Corrected On-Site**
08B-37-4
Basic - Open dumpster lid. One lid open on dumpster. Closed. **Corrected On-Site**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with food debris.
36-27-5
50
May 18, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
70
Dec 2, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the prep area, brisket 110F and 112F, manager moved to smoker. **Corrective Action Taken**
03B-01-6
Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor, manager moved. **Corrected On-Site**
21-38-4
82
Frequently Asked Questions
When was Artman Country Smokehouse Co last inspected?
The most recent health inspection at Artman Country Smokehouse Co on file is from Mar 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Artman Country Smokehouse Co?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Artman Country Smokehouse Co.
How does Artman Country Smokehouse Co compare to other restaurants in Summerfield?
Artman Country Smokehouse Co most recently scored 39 out of 100, which is lower than the Summerfield average of 73.
Has Artman Country Smokehouse Co's inspection record improved over time?
Results have been roughly steady. Inspections at Artman Country Smokehouse Co have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Artman Country Smokehouse Co means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Artman Country Smokehouse Co inspected?
Based on the inspection history on file, Artman Country Smokehouse Co is inspected around three times per year on average.
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