Brown's Country Buffet
Last inspected: Feb 27, 2026
82
Score
Across the available record, Brown's Country Buffet has 15 inspections on file, the first dated 2022. The most recent report on file is from Feb 27, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up five times.
Among Alachua restaurants, the typical score is 75; Brown's Country Buffet is comfortably above that bar. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No handwash sink at front of house where server area is located and handling bread for toast occurs next to front register. History of multiple hand wash violations 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/. **Warning** - From follow-up inspection 2025-12-10: No plans submitted to plan review or handwash sink installed at front of house. **Time Extended** - From follow-up inspection 2026-02-27: Owner submitted an application to plan review for the new sink, and is corresponding with plan review for final . Observed letter from plan review requesting more information dated 2/5/2026 **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees in front server area. No handwash sink in front server area and toast area **Warning** - From follow-up inspection 2025-12-10: No plans submitted to plan review or handwash sink installed at front of house. **Time Extended** - From follow-up inspection 2026-02-27: Owner submitted an application to plan review for the new sink, and is corresponding with plan review for final . Observed letter from plan review requesting more information dated 2/5/2026 **Time Extended**
31A-12-4
82
Dec 10, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No handwash sink at front of house where server area is located and handling bread for toast occurs next to front register. History of multiple hand wash violations 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/. **Warning** - From follow-up inspection 2025-12-10: No plans submitted to plan review or handwash sink installed at front of house. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No handwash sink for employees in front server area. No handwash sink in front server area and toast area **Warning** - From follow-up inspection 2025-12-10: No plans submitted to plan review or handwash sink installed at front of house. **Time Extended**
31A-12-4
82
Dec 9, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
17
Aug 21, 2025
Routine - Food
No violations found.
100
Aug 8, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
7
May 19, 2025
Complaint Full
No violations found.
100
May 14, 2025
Complaint Full
2 critical violations. 2 major violations. 23 minor violations.
View 27 violations
High Priority - Dented/rusted cans present. See stop sale. Dented 107 oz can of cheese sauce on can rack.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad Bar: tomatoes (64F - Cold Holding); ham (64F, 62F- Cold Holding); lettuce (53F, 62F - Cold Holding); chicken salad (59F, 59F - Cold Holding). **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin walls soiled with mold- Ike substances. Ice scoop soiled with mold-like substances and old. Can opener blade soiled with old food debris. Cardboard remnants and old food debris soil bottom of lobby reach-in freezer. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Soap dispenser fallen off wall at side-room hand wash sink.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled with food debris and dust. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles and vents soiled with dust and grease accumulations. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean pans stored over back hand wash sink and under paper towel dispenser exposed to splash. Manager removed pans for cleaning. **Corrective Action Taken**
24-27-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor under back kitchen sink. **Repeat Violation**
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach-in cooler cutting boards with deep cut marks and grooves. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and reach-in cooler. Manager discarded both. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eyeglass case on shelf over clean pans. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Ice build up in reach in freezer in back room. Gaskets torn n warming cabinet. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor of walk-in cooler.
36-22-4
Basic - Floor soiled/has accumulation of debris. Kitchen floor under equipment and shelves soiled with grease accumulations and debris.
36-73-4
Basic - Food stored on floor. Plastic container of oil on floor at me of cookline.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground surrounding dumpster. **Repeat Violation**
33-19-4
Basic - Grease receptacle lid open, broken, or missing. Grease bin lid open.
33-29-4
Basic - Hole in or other damage to wall. Hole in wall from rot behind hand wash sink in kitchen. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and frame of reach-in coolers and reach-in freezers soiled with mold-like substances and old food debris. Ice scoop holder soiled with mold-like substances. Soda machine backsplashes soiled with mold-like substances and. Mixer head soiled with food and grease accumulations. Kitchen fans soiled with dust and grease accumulations. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Lid open on dumpster. **Repeat Violation**
33-16-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screwdriver next to clean dishes on pass-through window. **Repeat Violation**
42-03-5
Basic - Stored food not covered. Biscuits in reach-in freezer not covered. Dough and n walk-in cooler not covered. Cut potatoes in reach-in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen and dishwash area is bare concrete and unsealed. **Repeat Violation**
36-02-5
Basic - Utensils in poor condition. Metal ice scoop at machine next to register pitted. Knife handled melted, no longer smooth and easily cleanable. **Repeat Violation**
14-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen walls soiled with dust and grease accumulations. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Water leaks from drain pipe at back kitchen hand wash sink.
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wait station sani-bucket at 0ppm when testing for both chlorine and quaternary ammonium. Manager remixed to 400ppm of quaternary ammonium. **Corrected On-Site**
21-07-4
19
Jan 27, 2025
Routine - Food
No violations found.
100
Jan 24, 2025
Routine - Food
10 critical violations. 7 major violations. 27 minor violations.
View 44 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook not wearing gloves cracked raw shelled eggs then handled cooking equipment and serving plate, without washing hands and putting on clean gloves. Discussed with Manager. **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dishwasher pulled up slacks then handled clean dishes but did not wash hands before handling clean dishes. **Repeat Violation** **Admin Complaint**
12A-18-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Cook not wearing gloves touched prepared bread and sandwich.
09-01-4
High Priority - Food with mold-like growth. See stop sale. Two containers of red sauce with mold in reach in cooler. **Repeat Violation** **Admin Complaint**
01B-07-4
High Priority - 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. Raw sausage stored over biscuit dough in reach in freezer. In reach in freezer by buffet table raw Chicken cover with plastic wrap stored above boxes of shrimp, and tray of beef
08A-17-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought dirty dishes to dishwash area and returned to server Station then served cup of coffee, without washing hands and putting on clean gloves. Discussed with Manager and Manager discussed with server. Server washed hands **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-02-4
High Priority - Stop Sale issued due to adulteration of food product. REHEATING Baked Potato in warmer 115F for 1 hour - 91F one hour later
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Buffet table: COLD HOLDING Cole slaw 46F; pasta salad 45F; cottage cheese 50F; Tomato 45F ham 46F. Items had been on a cart in kitchen before being placed on buffet **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. REHEATING Baked Potato in warmer 115F for 1 hour - 91F one hour later
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner stored above prep table with food condiment bottles **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer read 40F when in cup of ice
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two containers of red sauce with mold in reach in cooler with no date. Pasta salad prepared the previous day not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( cleaner ).
41-17-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not recall Big 6 food pathogens
53A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Bottom Interior of upright reach in freezer soiled with food particles. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by pots under and around hand wash sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap and paper towels at hand wash sink at back server area. No towels at kitchen hand wash sink. employee put towels at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled with food debris and dust
16-21-4
Basic - Bathroom facility in disrepair. Toilet lid cover cracked in men's room. Men's room in side dining area out of order. Manager advised that toilet flusher not working.
32-05-4
Basic - Cardboard used to line food-contact shelves. Soiled Cardboard used to line shelves in walk-in-cooler under chicken
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard used to balance mixer in kitchen
14-45-4
Basic - Ceiling tile missing. Diffuser missing in vent ceiling, hole in ceiling **Repeat Violation**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink stored on top of dishmachine Employee water bottle on top of flip-top make table cooler on cook line **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled oven mitts stored on box of sugar, Soiled mits stored in buffalo chopper. Employee jacket on dry goods storage in kitchen. Employee hat on rack with above food items. employee lunch box with boxes of soft drink syrup boxes. employee jacket stored on box of foam cups in storage area
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment ( pans and cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Two Cracked lids to sugar and flour bins
14-38-4
Basic - Food stored on floor. 4 boxes of coffee stored on floor by coffee station. Cut Potatoes in water in a plastic container stored on floor. Boxes of soft drink syrup stored on floor in back server area. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall behind hand wash sink in kitchen.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer in back room.
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation showing in reach in freezer in back room
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under steam table in kitchen soiled with dirt, Area under and behind grill and stove soiled with food and grease. Racks with dishes on cook line has accumulation of dust. Fan in kitchen has accumulation of dust. Gasket in reach in cooler and reach in freezer soiled with food debris. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid open behind establishment. **Repeat Violation**
33-16-4
Basic - Pots stored on floor between uses. Clean pots stored under hand wash sink in kitchen. Discussed with Manager and pots were removed from under hand wash sink. **Corrected On-Site**
10-14-5
Basic - Single-service articles improperly stored. Box of single device foam cups and lids stored on floor in storage area
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service tray not inverted. Manager inverted trays. **Corrected On-Site**
25-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Plyer stored on top of bag of black eye peas.
42-03-5
Basic - Stored food not covered. Prepared coffee filter with coffee in container not covered or protected at servers station. employee put lid on container. Condiment containers open and not protected. Bowl of sugar on prep table uncovered. Deserts uncovered in reach in cooler
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Reach in cooler in kitchen not operable.
33-31-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen and dishwash area is bare concrete and unsealed.
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops not in use stored on floor. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled in kitchen.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizer solution **Repeat Violation**
21-12-4
3
Oct 31, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer located in back prep area: grits (109F - Hot Holding). Employee stated grits placed in warmer one hour prior to temperature being taken. Employee moved grits to stove top to reheat. - From follow-up inspection 2024-10-31: Reach-in cooler across from cook line: cheese 41F. Buffet: cheese 45F. **Admin Complaint**
03B-01-6
86
Oct 29, 2024
Routine - Food
8 critical violations. 5 major violations. 12 minor violations.
View 25 violations
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 next to cook line, 0 ppm. Employee changed sanitizer bucket, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plate without washing hands. Manager had employee wash hands and use a clean plate. **Corrective Action Taken**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Food with mold-like growth. See stop sale. Container of marinara sauce in reach-in cooler next to back door.
01B-07-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of marinara sauce dated 9/19.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line grill: ham (46F); tomatoes (47F - Cold Holding); cheese (44F - Cold Holding). Employee stated items were at proper temperature at opening and lid to cooler was left open. Employee moved items to reach-in freezer to reduce temperature to 41F. Items stored on cold bar in dining room: cheese (47F - Cold Holding); tomatoes (48F - Cold Holding). Manager stated items placed on cold bar two hours prior to temperature being taken. Manager added ice to cold bar to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer located in back prep area: grits (109F - Hot Holding). Employee stated grits placed in warmer one hour prior to temperature being taken. Employee moved grits to stove top to reheat.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Can of fly spray stored next to straws underneath front counter. Manager moved can of fly spray. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits for quaternary and chlorine sanitizers.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on cook line steam table. Ice bin and deflector plate inside of front counter ice machine. Top of ice bin in wait station.
22-02-4
Intermediate - 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/. No certified food manager present with ten employees working.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink in back prep area. No hand towels at hand washing sink in wait station for side room.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. **Warning**
53B-01-5
Basic - Ceiling vent cover missing. Vent in the middle of the kitchen across from the dish machine.
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. Garbage can for ladies room in side dining room. Manager placed lid on garbage can. **Corrected On-Site**
32-12-5
Basic - Dishes dried with a towel/cloth. Employee drying dishes with a towel.
24-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans store on shelf in back prep area. Cups stored in wait station for side dining room.
24-08-4
Basic - Food stored on floor. Boxes of iced tea stored on floor in side dining room.
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall behind reach-in freezer in front of walk-in cooler.
36-24-5
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in wait station. Employee placed bucket on shelf. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath cook line steam table. Mixer in back prep area. Outside of front counter ice machine. Area around soda nozzles for both soda machines in wait stations.
23-03-4
Basic - Open dumpster lid. Lids for dumpster and grease receptacle behind building open.
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket in front of walk-in cooler.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on kitchen prep table. Employee placed wiping cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
10
Mar 25, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Toilet Rooms Maintained
FL-53
58
Oct 4, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking eggs with gloved hands then discarded gloves and continued cooking prepping foods.
12A-27-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Employee on cooks line dressing a burger with lettuce, cheese, tomatoes and touching bun. Spoke to employee about using a utensil, employee placed gloves on hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (60F - Cold Holding) item in walk in cooler, employee stated item was out of cooler while prepping food items, all other items in unit were 41F or below. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac n cheese (122F,128F - Hot Holding); meatloaf (112F - Hot Holding) items in stand up hot holding unit, employee turned the unit up higher, items were only in unit less than an hour. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter being cooled at room temperature on top of reach in cooler on cooks line. pancake batter 3 hours (73F - Cooling)
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior large ice machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Towel in Handwash sink in prep area, employee wetting towel with water at Handwash sink and wiping down prep table.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table by microwave across from cooks line. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and vape on prep table under meat slicer.
40-06-5
Basic - Floor soiled/has accumulation of debris. Under large fryers to the left of cooks line.
36-73-4
Basic - Food stored on floor. Raw cut potatoes used for home fries on floor on cooks line. Employee placed up off of floor. **Corrected On-Site**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. French fries on bottom shelf under pass through window.
06-06-5
Basic - Hole in or other damage to wall. Behind chest freezer outside of walk in cooler. The floor in disrepair inside the walk in cooler.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large fire extinguisher soiled across from Handwash sink on cooks line. White reach in freezer across from cooks line the door exterior is soiled. Reach in freezer reach in cooler combo unit the gaskets are soiled. Interior reach in freezer soiled in the combo cold holding unit. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
14-17-4
27
Jun 8, 2023
Complaint Full
No violations found.
100
Aug 30, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the 2 door reach-in cooler in the kitchen: Milk 53,butter spread 46, butter pats 63F. Some items moved to other coolers, some items iced down. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Container of medicine improperly stored. Observed antacids stored with jello boxes on the cook line.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the upright reach-in freezer in storage has an accumulation of debris in the bottom. ALSO, 2 Tea nozzles have build up in the cones.
22-02-4
Basic - Equipment in poor repair. Observed the stand up hot hold cabinet gasket is compromised.
14-11-5
64
Frequently Asked Questions
When was Brown's Country Buffet last inspected?
The most recent health inspection at Brown's Country Buffet on file is from Feb 27, 2026. The public record contains 15 inspections in total.
What is the most common violation at Brown's Country Buffet?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Brown's Country Buffet.
How does Brown's Country Buffet compare to other restaurants in Alachua?
Brown's Country Buffet most recently scored 82 out of 100, which is higher than the Alachua average of 75.
Has Brown's Country Buffet's inspection record improved over time?
Results have been roughly steady. Inspections at Brown's Country Buffet have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Brown's Country Buffet means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Brown's Country Buffet inspected?
Based on the inspection history on file, Brown's Country Buffet is inspected around four times per year on average.
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