Cowgirl Kitchen
Last inspected: Mar 23, 2026
86
Score
Cowgirl Kitchen appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Mar 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
When inspectors have written things up, “cloth used as a food-contact surface under bacon pan on top” has been the most frequent reason, cited four times.
The city-wide average sits at 90, which Cowgirl Kitchen's 86 doesn't quite reach. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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/. **Repeat Violation**
53A-05-6
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle. Employee removed tongs from oven handle. **Corrected On-Site**
10-20-4
86
Dec 11, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. House made queso cheese 127F (10:30-10:45) reheat- 179F. **Corrected On-Site**
03B-01-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Both AC vents ( including old vent) soiled.
36-34-5
Basic - Drain cover(s) missing under 3 compartment sink.
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Employee placed dished on a slant to drain and dry. **Corrected On-Site**
24-08-4
74
May 15, 2025
Routine - Food
No violations found.
100
May 14, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar/ reach in cooler- ambient 49F, sliced tomato 45F, sausage crumble 52F, shredded cheese 52F, corn dip 52F, red sauce 49F, guacamole 51F, diced tomato 45F, tuna dip 51F, pulled chicken 52F (10:45-4:15 and some held overnight).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- (10:45-4:15 and some held overnight) Make bar/ reach in cooler- ambient 49F, sliced tomato 45F, sausage crumble 52F, shredded cheese 52F, corn dip 52F, red sauce 49F, guacamole 51F, diced tomato 45F, tuna dip 51F, pulled chicken 52F. See stop sale. **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. (Soap is on a wall over a prep table near kitchen entry).
31B-03-4
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/.
53A-05-6
Basic - Cloth used as a food-contact surface under bacon pan on top of oven. Cloth stored under frying pan next to cheese sauce. Cloth stored under cheese sauce warmer. **Repeat Violation**
21-05-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
05-09-4
Basic - Equipment in poor repair. Reach in cooler make bar ambient 49F. Do not use until repaired or food is being held at 41F or less.
14-11-5
50
Feb 27, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
67
Feb 8, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Cloth used as a food-contact surface under ground beef in cold hold drawers on cook line and under equipment. Chef had employees remove all cloths from food contact surfaces. **Corrected On-Site**
21-05-5
Basic - Soiled dry wiping cloth in use on cook line. Chef had employees place cloths in sanitizer solution. **Corrected On-Site**
21-10-4
90
Oct 27, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler and cook line.
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling paint peeing on cook line near duct.
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bar tender wearing watch while preparing drinks.
13-07-4
Basic - Equipment in poor repair. Walk in cooler door not self closing.
14-11-5
Basic - Floor tiles missing and/or in disrepair in main kitchen and holding water.
36-17-5
70
Dec 6, 2022
Routine - Food
12 minor violations.
View 12 violations
Basic - Food stored on floor. Chips in box stored on floor at entry of kitchen.
08B-38-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged trash out side side kitchen door on ground.
33-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cardboard stored on top of cutting board used to slice pizza and re used again.
14-05-4
Basic - Cloth used as a food-contact surface at bar area under container of food garnishes. **Repeat Violation**
21-05-5
Basic - Cove molding at floor/wall juncture broken/missing in kitchen near deep freezer.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting boards have cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. No rinse set up in 3 compartment sink.
16-16-4
Basic - Equipment in poor repair. Handles missing on make bar lids on cook line. Leg to prep table/ shelf held up with a satchel item. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair in kitchen. **Repeat Violation**
36-17-5
55
Aug 15, 2022
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- marinara 47F, chicken 46F, guacamole 44F ( prepped 1 hour per chef). Walk in cooler- cheese sauce 51F, shrimp roll sauce 57F ( less than 2 hours per chef). **Repeat Violation**
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. Pulled pork 130F. Chef had employee reheat to 165F.
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork 130F ( 1 hour ). Chef had employee reheat to 165 . **Corrective Action Taken**
03B-01-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in kitchen entry.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in restroom , dining room and kitchen heavily soiled.
36-34-5
Basic - Cloth used as a food-contact surface. Cloths stored under spatulas, butter, salt and pepper. Cloths stored on waffle iron. Cloths stored around cheese sauce at steam well. Limes being sliced on top of cloth. Chef removed all cloths from food contact surfaces. **Corrective Action Taken**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Make bar handles missing. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Tiles around steps in kitchen entry broken/missing.
36-17-5
Basic - Floors not maintained smooth and durable. Walk in cooler floor coming up. **Repeat Violation**
36-11-4
Basic - Hole in or other damage to wall in kitchen entry.
36-24-5
Basic - Interior of walk in cooler in disrepair.floor is buckled up and water dripping in bins above stored food.
14-36-5
Basic - Standing water in reach in cooler at bar.
36-22-4
35
Frequently Asked Questions
When was Cowgirl Kitchen last inspected?
The most recent health inspection at Cowgirl Kitchen on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Cowgirl Kitchen?
Across the inspection record, “cloth used as a food-contact surface under bacon pan on top” has been cited four times, more than any other issue at Cowgirl Kitchen.
How does Cowgirl Kitchen compare to other restaurants in Rosemary Beach?
Cowgirl Kitchen most recently scored 86 out of 100, which is lower than the Rosemary Beach average of 90.
Has Cowgirl Kitchen's inspection record improved over time?
Yes. Recent inspections at Cowgirl Kitchen have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Cowgirl Kitchen 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 Cowgirl Kitchen inspected?
Based on the inspection history on file, Cowgirl Kitchen is inspected around two times per year on average.
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