Mary's Kountry Kitchen
Last inspected: Mar 24, 2026
33
Score
Going back to 2022, Mary's Kountry Kitchen has nine inspections in the public record. The most recent visit was on Mar 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 14 violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
Compared to other Tavares restaurants (averaging 66), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
10
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 3 major violations. 10 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. Cook at cook line cracked raw shell eggs and grabbed to go container without changing gloves and washing hand.
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over cream in reach in cooler. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu. Operator put asterisks. **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine strips.
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in the kitchen **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under hand washing sink in the kitchen. Floor behind white upright freezer. Floor by dish rack. Floor in storage area soiled.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In two white chest freezer in storage area. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the end of cook line interior.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior side of white reach in freezer at cook line. Gaskets on upright white freezer at the end of cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright white reach in freezer at the end of cook line. Reach in coolers across next to ice machine. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Boats on top of refrigerator. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink in the kitchen. **Repeat Violation**
36-27-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. One piece. **Repeat Violation**
14-42-4
33
Aug 25, 2025
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator added bag of ice. Raw Shell eggs (63F - Cold Holding) **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table in the kitchen. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict. Operator marked on menu. **Corrected On-Site**
02B-01-5
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. Jacob's. And Cindi H. **Repeat Violation**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. N ware washing area
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area.
24-08-4
Basic - Food stored on floor. Bucket of noodles in dry storage. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line. **Repeat Violation**
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In 2 white chest freezer in dry storage area.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in the kitchen.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in the kitchen
22-16-4
Basic - Single-service articles improperly stored. Boxes of lids on floor in dry storage. Operator removed. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish washersoiled
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
32
May 6, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on cooks line and salad station. - electric slicer(cos) - mixer head(cos) **Repeat Violation**
22-02-4
Basic - Floors not constructed to be easily cleanable. -kitchen and prep areas **Repeat Violation**
36-12-4
Basic - Floors not maintained smooth and durable. - kitchen and prep areas.
36-11-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - prep area.
36-37-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Garland oven **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of ice machine - dishwasher trays **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - utensil stored handle side down **Corrected On-Site**
24-18-4
52
Nov 13, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
45
Mar 14, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
61
Oct 10, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs stored over cheese curds. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. - stainless cleaner stored with clean utensils. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb located outside next to mop sink.
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Mixer head next to ice machine. - white cutting board on expo, cooks line - interior of fryers and baskets. - can opener
22-02-4
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.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floors not constructed to be easily cleanable. -Concrete floors throughout the entire kitchen areas
36-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven in kitchen area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior ice machine - Exterior of fryers - burner stove top
23-03-4
37
Feb 23, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line. Can opener **Corrected On-Site**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees
11-26-1
Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen area.
36-73-4
Basic - Floors not constructed to be easily cleanable. Kitchen and dish areas
36-12-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit at entrance of kitchen area. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine
23-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dish area.
36-37-5
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. Salmon **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored in dry stock storage area.
40-06-5
58
Sep 8, 2022
Routine - Food
5 critical violations. 3 minor violations.
View 8 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. Hashbrowns. Cook determined correct time. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Country beef steak over sliced Turkey in reach in freezer in side storage shed. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cake in double door cooler in warewash area. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Meatloaf dated 08-31.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meatloaf dated 08-31.
01B-24-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in dish area.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook.
13-04-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in wait station.
02D-01-5
41
Jul 6, 2022
Complaint Full
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
17
Frequently Asked Questions
When was Mary's Kountry Kitchen last inspected?
The most recent health inspection at Mary's Kountry Kitchen on file is from Mar 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Mary's Kountry Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Mary's Kountry Kitchen.
How does Mary's Kountry Kitchen compare to other restaurants in Tavares?
Mary's Kountry Kitchen most recently scored 33 out of 100, which is lower than the Tavares average of 66.
Has Mary's Kountry Kitchen's inspection record improved over time?
No. Recent inspections at Mary's Kountry Kitchen have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Mary's Kountry Kitchen 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 Mary's Kountry Kitchen inspected?
Based on the inspection history on file, Mary's Kountry Kitchen is inspected around two times per year on average.
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