County Line Smokehouse
Last inspected: Jan 13, 2026
35
Score
Going back to 2022, County Line Smokehouse has 14 inspections in the public record. The most recent visit was on Jan 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to six violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
That's lower than the typical Florida restaurant, which scores around 72. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
1
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. On front line in reach in cooler: Hotdogs date marked 12/26, 1/1 was the discard date. **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corned beef hash opened two days ago with no date mark. Also, cooked sausage with no date mark. Both items were made on Sunday. Operator added labels. **Corrected On-Site**
02C-03-5
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Bag of cat food on shelf in prep area. Several bowls of food and water near back door and outdoor patio area. **Repeat Violation**
35A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with brown substance on make table near door to smoker. **Repeat Violation**
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/ Five employees currently working with no CFM on site.
53A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag with drinks on shelf over dressing in reach in cooler. Jacket on dry storage shelf in prep area, Laptop on top of case of single service lids in dry storage area in prep kitchen. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. One male employee working at grill.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door near prep kitchen has a gap at the bottom.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Jugs of oil in dry storage on floor. Cases of eggs on floor in walk in cooler.
08B-47-4
Basic - Hole in or other damage to wall. Hole in wall next to steam table in kitchen area.
36-24-5
Basic - Ice bucket/shovel stored improperly between uses. Not inverted on top of ice machine.
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled with dust over prep table. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. One bin on dry dish shelf with old date mark. Employee removed. **Corrected On-Site**
16-46-4
Basic - Soiled dry wiping cloth in use. Towel soiled with brown substance under flat grill.
21-10-4
Basic - Unclean building components, attachments or fixtures. Wall in prep area soiled with dust. Ceiling in prep area soiled with food debris.
36-50-4
35
Oct 22, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in prep area behind bar not accessible due to hot oven being too close to sink. Unable to get to sink. **Warning** - From follow-up inspection 2025-10-13: No change. Sink is blocked by large oven. Not able to safely get to sink in prep area behind bar. Person in charge stated electricians will be coming next week. **Time Extended** - From follow-up inspection 2025-10-22: Hand sink has been removed. **Admin Complaint**
31A-09-4
90
Oct 13, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in prep area behind bar not accessible due to hot oven being too close to sink. Unable to get to sink. **Warning** - From follow-up inspection 2025-10-13: No change. Sink is blocked by large oven. Not able to safely get to sink in prep area behind bar. Person in charge stated electricians will be coming next week. **Time Extended**
31A-09-4
90
Oct 7, 2025
Routine - Food
8 critical violations. 5 major violations. 8 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Pain reliever on shelf over prep table with clean silverware. **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched apron then prepared plate without washing hands.
12A-28-4
High Priority - Live, small flying insects found. One fly in dry storage area. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ten mahi filets on cookline. Stop sale issued.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler: buttermilk (60F - Cold Holding); cream (59F - Cold Holding); cream (61F - Cold Holding); ham (58F - Cold Holding); tomatoes (58F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in two door cooler in prep area: buttermilk (60F - Cold Holding); cream (59F - Cold Holding); cream (61F - Cold Holding); ham (58F - Cold Holding); tomatoes (58F - Cold Holding). Stop sale issued. **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. In steam table at cook line: beef (112F - Hot Holding). Employee stated they are busy and beef is pulled from steam table to make orders. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose bibb near mop sink.
29-34-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired 8/1/2025
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven in prep area soiled with food debris. Interior of hot box soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in prep area behind bar not accessible due to hot oven being too close to sink. Unable to get to sink. **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for nine employees.
53B-02-5
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Cat food on shelf over single service items. Also, animal cage in alcohol storage room.
35A-11-4
Basic - Bowl or other container with no handle used to dispense food. In bin of potatoes behind bar.
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in prep area has a tempurature of 58F. Beer keg cooler.
14-74-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ten mahi filets on cookline. Stop sale issued.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Blanket on shelf over alcohol in dry storage room, operator moved. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Grooved stained cutting board on clean dish shelf. Interior walls in walk in cooler have holes. Shelves in walk in cooler have absorbent wood shelves. **Repeat Violation**
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack soiled with food debris. Walls in walk in cooler soiled with black substance.
23-03-4
Basic - Open dumpster lid. On two dumpsters.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks on top shelf in reach in cooler. Removed during this inspection. **Corrected On-Site**
12B-13-4
12
Apr 1, 2025
Complaint Full
No violations found.
100
Mar 28, 2025
Complaint Full
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: beans (47F - Cooling); chicken (45F - Cooling); ribs (47F - Cooling). All items were date marked 3/26 or 3/27. **Warning**
03D-02-5
High Priority - Live, small flying insects found Two flies observed in cook line area. Two flies observed in back prep area.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line hand washing sink: coleslaw (46F - Cold Holding); ham (45F - Cold Holding); potato salad (45F - Cold Holding); chicken (46F - Cold Holding); beef (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41F. Items stored in reach-in cooler across from walk-in cooler: beef (46F - Cold Holding); chicken (47F - Cold Holding); cheese (46F - Cold Holding); pork chop (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed bags of ice on items to reduce temperature to 41F. **Corrective Action Taken** **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. Items stored underneath heat lamp next to front counter bar: chicken (107F - Hot Holding). Manager stated chicken placed underneath heat lamp 20 minutes prior to temperature being taken. Manager placed chicken in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored on shelf above soda boxes in back bar area.
41-10-4
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. No written procedure available. Inspector provided operator with written procedure.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in cook line area. Deflector plate inside of kitchen ice machine. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and soap at back area hand washing sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in men's restroom closet.
41-17-4
Intermediate - Well water testing report/documentation is not available upon request. No current well water report available.
27-02-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Building components, attachments or fixtures in poor repair. Walls behind kitchen ice machine and water heater. **Repeat Violation**
36-51-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in back bar area. CO2 tanks in liquor closet. **Repeat Violation**
51-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from walk-in cooler, ambient temperature 51F.
14-74-7
Basic - Food stored on floor. Bbq sauce and whirl stored on floor in kitchen dry storage room.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager had employee wash, rinse and sanitize scoop. Employee then placed scoop in pan. **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at men's restroom hand washing sink and back bar area hand washing sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Can rack in back prep area. Top of dish machine next to three compartment sink. Fan in back prep area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in kitchen.
16-46-4
Basic - Single-service articles improperly stored. To go containers stored on floor in back storage area.
25-05-4
Basic - Unclean building components, attachments or fixtures. Walls and ceiling greasy in cook line area.
36-50-4
17
Jan 3, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on front line: pan of raw pork on shelf over raw mushrooms. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 64F. Manager stated employee placed them in the cooler, they were added to Time as a Public Health Control (TPHC) two hours earlier. Butter 8 am was added to board and butter will be discarded 12:00 pm. **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. Cooked onions 86F on top of oven. Manager stated they were cooked two hours prior and added name and time on board to use Time as a Public Health Control (TPHC). Will discard in four hours. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with grease. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal pan on top of sink in downstairs kitchen. Manager moved. Also, Ice in hand sink at bar. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. One wet towel **Repeat Violation**
21-04-4
Basic - Building components, attachments or fixtures in poor repair. Holes in wall in prep kitchen area. Also, several areas of bar and kitchen with unsealed wood. **Repeat Violation**
36-51-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in liquor room. One tank in outdoor bar.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over steam table. Moved. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Two male employees. One male employee prepping food with beard and no beard guard. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gasket of reach in cooler in prep kitchen torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach in cooler in prep kitchen pan soiled with black substance and food debris. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. On several clean pans.
16-48-4
Basic - Open dumpster lid. One lid open on trash dumpster. One lid open on cardboard dumpster. **Repeat Violation**
33-16-4
32
Oct 14, 2024
Routine - Food
7 critical violations. 5 major violations. 7 minor violations.
View 19 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched hair then poured tea in customers glasses without washing hands. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee removed trash from table then touched single service tray and placed food inside without washing hands. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef patties on shelf over pepperoni and mushrooms in walk in cooler. Raw pooled shell eggs on shelf over cooked chicken. All were moved during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table over reach in cooler in kitchen area near bar: butter packets 67F. Stop sale issued. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table over reach in cooler in kitchen area near bar: butter packets 67F. Stop sale issued. **Corrected On-Site** **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. In sham located in front kitchen area: ribs 127F. Employee began reheating. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee serving dishes and pouring drinks for customers with pink nails and no gloves.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in coolers soiled with food debris in kitchen at indoor bar. **Repeat Violation**
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/ Four employees currently working. CMF arrived during this inspection. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. Sink near outdoor bar. Sink in kitchen area behind indoor bar.
31B-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corned beef hash opened two days ago with no date mark. **Repeat Violation**
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over steam table. Moved during this inspection. **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. Glasses on shelf over steam table.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee in kitchen area.
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under board in kitchen area near bar **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack with can good soiled with food debris. Around gaskets soiled with food debris at front kitchen area.
23-03-4
Basic - Wood food-contact surface not properly sealed. Several areas in kitchen and bar with unsealed wood.
14-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near register at outdoor bar. **Repeat Violation**
51-11-4
15
Jan 11, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food distributor entered kitchen and moved pan of uncovered brisket without washing hands. Discussed with prep employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Heavy cream 44F in reach in cooler at bar overnight. Bar tender stated cream was not used today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 44F in reach in cooler at bar overnight. Bar tender stated cream was not used today. Stop sale issued. Also, Ham 47F in make table in front kitchen area near bar. Ham was filled 1.5 hours prior and filled over load limit. Manager moved to bottom portion of cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Brisket beef no cooler at room temperature, brisket (116F - Cooling at 11:15); then brisket (94F - Cooling at 12:15). Manager separated brisket and placed in freezer to speed up cooling process. Rate of cooling is 22 degrees per hour, brisket will not be able to cool to 70F within two hours at this rate.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in downstairs kitchen area blocked with stack of boxes. Boxes were moved during this inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked two days ago on the 9th with no date mark in reach in make table at front kitchen area. Date added. **Corrected On-Site**
02C-02-5
Basic - Building components, attachments or fixtures in poor repair. Several holes in walls throughout kitchen area.
36-51-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf in kitchen over single use gloves.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing bracelets while preparing food.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet.
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Container of cornstarch on floor in dry storage. Bin of pork on floor in kitchen area. **Repeat Violation**
08B-47-4
Basic - Open dumpster lid. One lid open. Also, trash on ground around dumpster. **Repeat Violation**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed onions on top of jelly packs in dry storage room.
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. On floor in front kitchen area.
21-38-4
32
Nov 1, 2023
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched beard guard with gloved hands and continued to prepare food without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employees at bar dipping glasses in sanitizer for two-three seconds.
22-50-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Several ace hardware buckets being used to store food.
14-15-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peppers and onions 85F cooked two hours prior next to grill. Time as a Public Health Control (TPHC) used on site, manager will add to documents, add time and discard in four hours. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Sink behind bar being used as a dump sink. **Repeat Violation**
31A-11-4
Intermediate - No plan review submitted and approved - bar area added. 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/. Alcohol and drink bar added in dining area near back porch area. Alcohol and drink Bar on patio has been upgraded to include soda gun and ice bin. **Warning**
51-14-7
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. Missing for one new bar tender.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in kitchen not labeled. **Repeat Violation**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks at new bar not secured. One tank in back room not secured. Manager secured. **Corrective Action Taken**
51-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Drawers in kitchen soiled with food debris.
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler at bar. Moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. In walk in cooler: case of lettuce, bins of pork, and bucket of pickles on floor.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cookline. Removed. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid. Two dumpsters. **Repeat Violation**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head down in bucket.
42-01-4
26
Sep 11, 2023
Routine - Food
No violations found.
100
Aug 24, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jun 14, 2023
Routine - Food
6 critical violations. 7 major violations. 11 minor violations.
View 24 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. 0 ppm primed then 10 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face then changed gloves and continued to make food without washing hands.
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in prep area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table near walk in cooler: raw shell eggs in batter stored on shelf over pizza sauce. Moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets 85F. Left on table for more than 4 hours. Discussed using Time as a Public Health Control (TPHC) with employee. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On pan on counter near grill: Butter packets 85F. Left on table for more than 4 hours. Stop sale issued. Discussed using Time as a Public Health Control (TPHC) with employee. Provided documentation during this inspection. In top portion of reach in make table: slaw 44F. Boiled eggs 47F. Tomatoes 45F. Employee added ice bags then eggs 43F. Tomatoes 43F. Slaw 43F. **Corrective Action Taken**
03A-02-5
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. Provided DBPR form during this inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black substance on deflector plate inside ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar being used as a dump sink. Strainer in sink.
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Also, Four employees currently working with no certified food manager **Warning**
53A-07-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings made on Sunday with no date marked. Added during this inspection. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles in ware wash area have no label.
41-17-4
Intermediate - Well water testing report/documentation is not available upon request. Report provided from 10/1/2020 **Repeat Violation**
27-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dry storage room. Glasses at bar.
24-08-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom located in prep kitchen. Also, no self closing device on door.
32-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on top of reach in cooler at bar containing beer bottles.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple personal items over reach in cooler containing beer at bar.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cookline. Also, male employee in prep area has no beard guard.
13-03-4
Basic - Food stored in a prohibited area. In reach in cooler at bar area: personal food on shelf over red bulls. In walk-in cooler: case of pickles and case of shell eggs on floor.
08B-37-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under board near flat top grill.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink located at bar. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area soiled with dust.
23-03-4
Basic - Open dumpster lid. One lid open on dumpster.
33-16-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Side door to smoker cracked open.
35B-05-4
12
Nov 21, 2022
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, briskets placed on steam table between 9:30-10:00, 64F.
03E-02-5
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, chili 115F and beans 130F, employee moved to microwave to reheated to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, briskets placed on steam table between 9:30-10:00, 64F, reheating process never completed.
01B-02-5
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. Chlorine 0 ppm, employee will set up three compartment sink.
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the cook line two flying insects, also one flying insect at the prep area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the cook line, raw beef above raw shrimp, employee stored properly. **Corrected On-Site**
08A-20-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Female employee at the cook line.
53B-02-5
Intermediate - Well water testing report/documentation is not available upon request. Report from 09/29/2020. **Repeat Violation**
27-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the bar area. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. At the cook line bowl no handle inside potatoes, employee removed. **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At the cook line.
31B-04-4
29
Frequently Asked Questions
When was County Line Smokehouse last inspected?
The most recent health inspection at County Line Smokehouse on file is from Jan 13, 2026. The public record contains 14 inspections in total.
What is the most common violation at County Line Smokehouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at County Line Smokehouse.
Has County Line Smokehouse's inspection record improved over time?
Yes. Recent inspections at County Line Smokehouse have averaged around six violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at County Line Smokehouse 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 County Line Smokehouse inspected?
Based on the inspection history on file, County Line Smokehouse is inspected around four times per year on average.
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