Peggy's Country Kitchen
Last inspected: Sep 17, 2025
67
Score
The health department has logged 13 inspections at Peggy's Country Kitchen, the earliest from 2022. The most recent visit was on Sep 17, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
The pattern that stands out is “ready-to-eat”, which has been cited four times.
Compared to other Edgewater restaurants (averaging 80), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
13
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Sep 17, 2025
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. Several **Warning** - From follow-up inspection 2025-09-09: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tricia **Warning** - From follow-up inspection 2025-09-09: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets stained, cookline Interior microwave **Warning** - From follow-up inspection 2025-09-09: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Outside back door **Warning** - From follow-up inspection 2025-09-09: **Time Extended** - From follow-up inspection 2025-09-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves, cookline area - fan covers walk in cooler - hood filters **Warning** - From follow-up inspection 2025-09-09: Shelves to the right of grill **Time Extended** - From follow-up inspection 2025-09-17: Missing **Time Extended**
23-03-4
67
Sep 9, 2025
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
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. Out in the stove area: Grits 111F Gravy 86F Out on cookline: Hash browns 99F operator time marked **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-09: Potatoes 115F; gravy 125F **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Tricia **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
53A-04-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets stained, cookline Interior microwave **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Several **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dining room, large holes covered with trash crags **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Food stored on floor. Bag in the box soda **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Outside back door **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves, cookline area - fan covers walk in cooler - hood filters **Warning** - From follow-up inspection 2025-09-09: Shelves to the right of grill **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
29-20-5
50
Sep 5, 2025
Complaint Full
7 critical violations. 4 major violations. 6 minor violations.
View 17 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
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
6
Jul 23, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Chemicals over clean containers, wire rack **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-07-23: **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Live, small flying insects found 5 under and around dish machine around bus tub of standing water/chemical solution. Employee dumped out **Warning** - From follow-up inspection 2025-07-23: 2 **Time Extended**
35A-02-7
Intermediate - - From initial inspection : 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. Angela, no proof of food handler training **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Pooling around grease trap with visible sheen on the water surface **Warning** - From follow-up inspection 2025-07-23: Debris, grease, water pooling outside back door, numerous flies present **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under equipment, at kitchen entrance, in front of the steam table **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cooking equipment Walk in cooler **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Bag in the box soda **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Dish area covered **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under steam table - hood filters **Warning** - From follow-up inspection 2025-07-23: **Time Extended**
23-03-4
37
Jul 22, 2025
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 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
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
14
Mar 12, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink - From follow-up inspection 2025-03-12: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Hash browns 58F, potatoes 66F, out with no time or temperature control for safety. Advised time as a public health control - Slicer cheese 53F in a plate on top of containers, top of reach in cooler. Advised to store in a 1/6 pan inside unit - butter packets 53F. Front glass server cooler, out and returned to unit per operator. - From follow-up inspection 2025-03-12: Butter room temp, operator added time mark. Sliced cheese 50F, plate on top of reach in cooler. Operator moved to 1/6 pan **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat - From follow-up inspection 2025-03-12: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm - From follow-up inspection 2025-03-12: **Time Extended**
21-08-4
64
Jan 10, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
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. Making a wrap to plate
09-01-4
High Priority - Food with mold-like growth. See stop sale. Tomato paste
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. Boiled eggs 1/1, pinto beans 12/31, hot dogs 12/something illegible, ham 12/30, meat sauce 1/1, meat sauce 1/2
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Hash browns 58F, potatoes 66F, out with no time or temperature control for safety. Advised time as a public health control - Slicer cheese 53F in a plate on top of containers, top of reach in cooler. Advised to store in a 1/6 pan inside unit - butter packets 53F. Front glass server cooler, out and returned to unit per operator.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
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
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.
53B-01-5
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.
11-26-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm
21-08-4
Basic - Food stored on floor. Oil containers
08B-38-4
Basic - Floor area(s) covered with standing water. Kitchen entrance **Corrected On-Site**
36-22-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar
02D-01-5
26
Jul 18, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
58
Feb 8, 2024
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 9/8
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over open bag of precooked sausages, white freezer next to office **Corrected On-Site**
08A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook changed gloves after cracking eggs but did not wash hands. Cook then handled plate and ready to eat bacon for order served fully cooked. Discussed with manager and employee
12A-27-4
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. Tracy
11-26-1
Basic - Food stored on floor. Containers of fryer oil
08B-38-4
Basic - Old food stuck to clean dishware/utensils. 1/6 pan on drying rack. Operator returned pan to soak and wash again **Corrective Action Taken**
16-48-4
52
Mar 13, 2023
Complaint Full
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made in house dated 3/3; cottage cheese dated 2/21 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Saba cookline cooler: on top, Ham 44-46F; sliced tomatoes 54F on top of another container of tomatoes. On the bottom, chicken salad 43-36F; tuna 49F: shredded cheese 50F. In cooler overnight per employee. - in ice water, raw shell eggs 54F. Pancake batter 74F. Both sitting next to cookline. Advised to use time as a public health control . Emailed procedures to operator **Warning**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
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 buttering toast. Multiple employees **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - In upright Saba cooler, raw shell eggs over hash browns corrected on site - in Delfield freezer, open box of raw beef steak fritters over ice. **Corrective Action Taken** **Warning**
08A-05-6
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. **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mary Boskus 2/12/18 **Warning**
53A-03-7
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. Dawn **Warning**
53B-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater and bag on top of can storage area **Corrected On-Site** **Warning**
40-06-5
29
Aug 4, 2022
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 77F, sausage 79F, hash browns 76F. Advised to hot hold at 135F or above or use time as a public health control. issued written procedures
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese and ham sitting above covered plastic containers 51-59F Bain Marie cooler. Advised to store directly in pan - shredded cheese 79F, raw shell eggs ambient 81F. Cookline
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta 7/22
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box of frozen raw beef over pie, in the freezer **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham marked with frozen date in the reach in cooler. **Corrected On-Site**
02C-08-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee cups next to waitstation handsink. **Corrected On-Site**
24-27-4
47
Jul 7, 2022
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
86
Frequently Asked Questions
When was Peggy's Country Kitchen last inspected?
The most recent health inspection at Peggy's Country Kitchen on file is from Sep 17, 2025. The public record contains 13 inspections in total.
What is the most common violation at Peggy's Country Kitchen?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Peggy's Country Kitchen.
How does Peggy's Country Kitchen compare to other restaurants in Edgewater?
Peggy's Country Kitchen most recently scored 67 out of 100, which is lower than the Edgewater average of 80.
Has Peggy's Country Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Peggy's Country Kitchen have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Peggy's Country Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Peggy's Country Kitchen inspected?
Based on the inspection history on file, Peggy's Country Kitchen is inspected around four times per year on average.
Nearby Restaurants