Donnie's Country Cookin
Last inspected: Apr 8, 2026
70
Score
Public records show four inspections at Donnie's Country Cookin stretching back to 2024. Inspectors last stopped by on Apr 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged two times.
Compared to other Brookhaven restaurants (averaging 86), there's room to close the gap. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 4 minor violations. 1 corrected on site.
View 5 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed fried pork chops, chicken fried steak, fried whiting and baked chicken hot-holding on front food service steam table below 135F. See * in temperature log. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: Whiting and pork chops discarded. Chicken fried steak and baked chicken reheated to above 165F in the oven.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed inside of the microwave unclean with excess food debris CA: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
511-6-1.05(7)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Food service permit fees for 2024 and 2025 unpaid. NOV issued. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers
511-6-1.02(1)(f)(1)
15C - nonfood-contact surfaces clean
Inspector notes: Observed RIC shelves unclean and in disrepair with rust stains on inside of the cooler bottom. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed to have deep cleaned or replaced.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors, walls, and ceilings unclean with debris build up. Ceiling tiles have water spots. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Discussed to have a deep clean and increase cleaning frequency as well as a daily, weekly and monthly cleaning schedule.
511-6-1.07(5)(a)
70
Jun 10, 2025
Routine
3 major violations. 4 minor violations. 5 corrected on site.
View 7 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed spray bottles stored in main kitchen without common name label. C/A: 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS; Spray bottles were labeled.
511-6-1.07(6)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple Time/Temperature Control for Safety foods(blackeye peas, pulled bbq pork, cooked carrots, sweet potatoes, & green beans) prepared on site and held over 24 hours without having proper date markings. C/A: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a t...
511-6-1.04(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed inside ice machine and soda nozzles in main dining area unclean with heavy black mold like substance in direct contact with soda and ice. Observed ice machine in main kitchen unclean with heavy black mold substance in direct contact with ice machine. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including...
511-6-1.05(7)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors, walls, and ceilings unclean with debris build up. Ceiling tiles have water spots. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency.
511-6-1.07(5)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed inside of the microwave unclean with food debris in direct contact with food. C/A:511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. COS: microwave was cleaned while inspection was onsite.
511-6-1.05(7)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed frozen turkey sausage improperly thawed in sink by being submerged in standing water. C/A: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than...
511-6-1.04(6)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Observed RIC shelves unclean and in disrepair with rust stains on inside of the cooler bottom. C/A: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned or replaced.
511-6-1.05(7)(d)
61
May 29, 2024
Followup
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed four peelers stored as clean, uncleaned with residue inside edges of peeler. COS - peelers placed in 3-compartment sink to be recleaned.
511-6-1.05(7)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand washing sink missing hand drying provisions. COS - paper towels placed at sink
511-6-1.06(2)(o)
18 - insects, rodents, and animals not present
Inspector notes: Gap large enough for pests to enter the establishment was observed at the base of the screen door. A hole was observed at the bottom left screen of the screen door. Advised to repair and place rubber strip at base of door, fill in holes or keep exterior door closed.
511-6-1.07(2)(m)
78
Mar 28, 2024
Routine
1 critical violation. 5 minor violations. 3 corrected on site.
View 6 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw whitening fish stored above ready to eat sliced ham. COS - food was rearranged so that ready to eat foods were stored above raw foods.
511-6-1.04(4)(c)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed food employee place toast on plate with bare hands. Informed cook ready to eat food cannot be prepared with bare hands. COS - toast was disreagrded.
511-6-1.04(4)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed meatloaf reading at 130 cooling at room temperature tightly wrapped with aluminum foil. COS - PIC sliced meatloaf and reheated in oven.
511-6-1.04(6)(e)
11C - approved thawing methods used
Inspector notes: Observed frozen turkey improperly thawed in sink by being submerged in water. COS - PIC drained water and ran water over turkey to properly thaw.
511-6-1.04(6)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most recent permit not posted and has not been paid for. Provided PIC with NOV to pay food service permit fees by 4/4/24.
511-6-1.02(1)(f)(1)
15C - nonfood-contact surfaces clean
Inspector notes: Observed RIC shelves unclean and in disrepair. Informed PIC shelves must be clean frequently to prevent accumulated debris and build up.
511-6-1.05(7)(d)
67
Frequently Asked Questions
When was Donnie's Country Cookin last inspected?
The most recent health inspection at Donnie's Country Cookin on file is from Apr 8, 2026. The public record contains four inspections in total.
What is the most common violation at Donnie's Country Cookin?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at Donnie's Country Cookin.
How does Donnie's Country Cookin compare to other restaurants in Brookhaven?
Donnie's Country Cookin most recently scored 70 out of 100, which is lower than the Brookhaven average of 86.
Has Donnie's Country Cookin's inspection record improved over time?
Results have been roughly steady. Inspections at Donnie's Country Cookin have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Donnie's Country Cookin 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 Donnie's Country Cookin inspected?
Based on the inspection history on file, Donnie's Country Cookin is inspected around two times per year on average.
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