Cottage Cafe of Dixie
Last inspected: Mar 18, 2026
47
Score
The health department has logged 10 inspections at Cottage Cafe of Dixie, the earliest from 2022. On Mar 18, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 83, which Cottage Cafe of Dixie's 47 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Aug 21, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
55
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
61
Jul 25, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
43
Jan 10, 2024
Routine - Food
6 critical violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Pitcher containing sugar stored on shelf beside bottles containing hand soap and aerosol air freshener in server station. Employee placed sugar on top shelf during this inspection. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: shredded cheese (55F - Cold Holding). Manager stated the cheese has been on the counter for approximately 30 minutes and placed the cheese back into the cooler to cool to 41F. Inspector provided TPHC documentation to manager during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag containing raw shrimp stored directly on top of portions of pot roast in bags on shelf inside walk-in freezer. Plastic pan containing raw pork stored directly above plastic pan containing cooked sliced turkey on shelf inside walk-in freezer. Employee moved both raw items to the bottom shelf during this inspection. **Corrected On-Site**
08A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the server station from the dining area and scooped ice without washing hands. Inspector reviewed handwashing procedures with employee during this inspection.
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler in prep area of kitchen: stew (46F - Cooling overnight) Manager stated the stew was cooked the previous day, then placed into the cooler to cool. Container of stew is date marked 01/09. Manager stated the stew has been stored inside unit overnight. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler in prep area of kitchen: stew (46F - Cooling overnight) Manager stated the stew was cooked the previous day, then placed into the cooler to cool. Container of stew is date marked 01/09. Stew is cooling in a deep plastic container with sealed lid.
03D-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling around electrical outlet above prep table in kitchen soiled with dust.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table beside open packages of bread near cookline. Employee removed drink cup from prep table during this inspection. **Corrected On-Site**
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 phone stored directly on top of cans of food in prep area of kitchen.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on shelf above prep sink in kitchen. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease.
23-03-4
32
Aug 18, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near front counter: milk (48F - Cold Holding); milk (47F - Cold Holding). Employee stated the milk had been stored inside the unit overnight and had not been in-use today. Stop sales issued. Inside reach-in cooler drawer in kitchen below grill: diced tomatoes (47F - Cold Holding). Employee stated the diced tomatoes have been stored inside unit overnight. Stop sale issued. Inside reach-in cooler in kitchen across from three-compartment sink: ham (47F - Cold Holding); ham (47F - Cold Holding); hamburger meat (47F - Cold Holding); hamburger meat (47F - Cold Holding); hamburger meat (48F - Cold Holding). Employee stated the ham and hamburger meat has been stored inside unit since being delivered on Monday, 8/14. Stop sales issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-18: Inside reach-in cooler near front counter: Cheesecake 47F, 47F, 46F. Cheesecake is date marked 8/15 and an employee confirmed they have been stored inside unit since 8/15. Stop sale issued. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler near front counter: milk (48F - Cold Holding); milk (47F - Cold Holding). Employee stated the milk had been stored inside the unit overnight and had not been in-use today. Inside reach-in cooler drawer in kitchen below grill: diced tomatoes (47F - Cold Holding). Employee stated the diced tomatoes have been stored inside unit overnight. Inside reach-in cooler in kitchen across from three-compartment sink: ham (47F - Cold Holding); ham (47F - Cold Holding); hamburger meat (47F - Cold Holding); hamburger meat (47F - Cold Holding); hamburger meat (48F - Cold Holding). Employee stated the ham and hamburger meat has been stored inside unit since being delivered on Monday, 8/14. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-18: Inside reach-in cooler near front counter: Cheesecake 47F, 47F, 46F. Cheesecake is date marked 8/15 and an employee confirmed they have been stored inside unit since 8/15. **Admin Complaint**
01B-02-5
74
Aug 16, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
61
Feb 8, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler below grill: hamburger meat (46F - Cold Holding); chicken (47F - Cold Holding); sliced tomatoes (46F - Cold Holding); cheese (45F - Cold Holding); cheese (46F - Cold Holding); sausage (47F - Cold Holding). Employee stated all were placed in cooler approximately two hours prior and placed into another cooler to cool to 41F. hamburger meat (47F - Cold Holding) Two pans of hamburger meat 47F. Employee stated it was stored in the cooler since two nights prior and discarded. Stop sale issued. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-02-08: Inside reach-in cooler below grill: sausage 51F, cheese 40F, cheese 41F, diced tomatoes 39F, hamburger meat 40F, hamburger meat 39F, chicken 43F. Employee stated sausage was placed in cooler approximately two hours prior and placed in freezer to cool to 41F. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Feb 6, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection near back door behind building. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler below grill: hamburger meat (46F - Cold Holding); chicken (47F - Cold Holding); sliced tomatoes (46F - Cold Holding); cheese (45F - Cold Holding); cheese (46F - Cold Holding); sausage (47F - Cold Holding). Employee stated all were placed in cooler approximately two hours prior and placed into another cooler to cool to 41F. hamburger meat (47F - Cold Holding) Two pans of hamburger meat 47F. Employee stated it was stored in the cooler since two nights prior and discarded. Stop sale issued. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two pans of hamburger meat 47F. Employee stated it was stored in the cooler since two nights prior and discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee scooped ice with painted nails without wearing gloves.
13-06-4
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. None available. Inspector provided during this inspection. **Corrective Action Taken**
11-27-4
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 CFM present with 5 employees working in establishment at time of inspection. A CFM did arrive during this inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
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. None available. Inspector provided during this inspection. **Corrective Action Taken**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine near three-compartment sink.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on shelf in kitchen above microwave.
24-08-4
Basic - Missing drain plug at dumpster. Dumpster beside building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine behind front counter.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bin of flour near ice machine not labeled. Manager had employee place proper label on bin during this inspection. **Corrected On-Site**
02D-01-5
33
Jul 13, 2022
Routine - Food
9 critical violations. 3 major violations. 3 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sausage and eggs stored on cook line. Employee stated item on counter for 20 minutes, employee placed proper time on item. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler behind front counter: creamer (47F - Cold Holding); milk (48F - Cold Holding); ranch (47F - Cold Holding) ; whipped topping (46F - Cold Holding). Employee stated items placed in cooler at 7:00 am, employee moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler across from three compartment sink: pork chops (50F - Cold Holding). Employee stated item stored in cooler over night.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from three compartment sink: pork chops (50F - Cold Holding). Employee stated item stored in cooler over night. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in reach-in cooler next to steam table: grits (56F - Cooling); green beans (47F - Cooling). Employee stated items placed in cooler the previous day, items date marked 7/12. Items in reach-in cooler across from three compartment sink: mashed potatoes (51,50F - Cooling). Employee stated items placed in cooler the previous day, items date marked 7/12. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in reach-in cooler next to steam table: grits (56F - Cooling); green beans (47F - Cooling). Employee stated items placed in cooler the previous day, items date marked 7/12. Items in reach-in cooler across from three compartment sink: mashed potatoes (51,50F - Cooling). Employee stated items placed in cooler the previous day, items date marked 7/12. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and put on gloves and began handling clean dishes. Inspector had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
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 handled clean plates without washing hands. Inspector had employee stop and wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen.
35A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside the back door.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to kitchen hand washing sink. Green cutting board on prep table next to cook line. **Repeat Violation**
22-02-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in front counter reach-in cooler stuck at 50F.
05-05-4
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 on site at beginning of inspection, four employees working.
53A-05-6
Basic - Food stored on floor. Soda box stored on floor in front of kitchen. Case of potatoes stored on floor next to back door. Case of fries stored on floor in walk-in freezer.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table next to cook line. Manager discarded drinks. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board on prep table next to cook line cracked.
14-09-4
17
Frequently Asked Questions
When was Cottage Cafe of Dixie last inspected?
The most recent health inspection at Cottage Cafe of Dixie on file is from Mar 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cottage Cafe of Dixie?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cottage Cafe of Dixie.
How does Cottage Cafe of Dixie compare to other restaurants in Old Town?
Cottage Cafe of Dixie most recently scored 47 out of 100, which is lower than the Old Town average of 83.
Has Cottage Cafe of Dixie's inspection record improved over time?
Results have been roughly steady. Inspections at Cottage Cafe of Dixie have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cottage Cafe of Dixie 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 Cottage Cafe of Dixie inspected?
Based on the inspection history on file, Cottage Cafe of Dixie is inspected around three times per year on average.
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