COTTAGE CAFE OF DIXIE INC

Name: COTTAGE CAFE OF DIXIE INC
Address: 139 SE HWY 349, OLD TOWN, FL, 32680, US
Rating: 62.5

139 SE HWY 349, OLD TOWN, FL 32680

License #2500060

☕ Café/Breakfast ℹ️

62.5 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 4 findings · 0 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

COTTAGE CAFE OF DIXIE INC in OLD TOWN currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 45 total violations — 15 critical, 8 major, 22 minor.

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The latest inspection on September 28, 2026 shows 4 observation rows: no critical rows, 2 major, and 2 minor.

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Inspector notes

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COTTAGE CAFE OF DIXIE INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron stored hanging from clean ware rack
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cooking equipment has accumulation of grease
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All the food handler certificates have an expiration date four years after date of training

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Section of ceiling missing above stairs in storage room.
[35A-03-4] Dead roaches on premises. One dead roach on floor in kitchen near soda rack. Manager swept the area during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine soiled with mold-like substance.
[36-50-4] Unclean building components, attachments or fixtures. 1. Floor below stairs in dry storage area soiled with food debris. 2. Floor behind equipment at cookline soiled with food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large bin containing breading missing label in kitchen. Manager added the proper label during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan containing fully-cooked lasagna stored in-contact with pooled raw beef blood inside walk-in cooler. Manager removed the lasagna from the area during this inspection. 2. Raw beef stored on shelf directly above fully-cooked sausage inside walk-in cooler. Employee moved the cooked sausage away from the raw beef during this inspection.
[03F-02-5] 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. 1. Flat of raw shell eggs at cookline held at room temperature without time marking. Employee at cookline stated the eggs have been held using Time as a Public Health Control since 8:15am and added the proper time mark during this inspection. 2. Pan of cooked potatoes at cookline held at room temperature without time marking. Employee at cookline stated the potatoes have been held using Time as a Public Health Control for 30 minutes and added the proper time mark during this inspection.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. One Florida Restaurant and Lodging Association food handler certificate provided by manager missing date of training and expiration date.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided 7 photocopies of Florida Restaurant and Lodging Association food handler training certificates.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle stored inside bin of cooked potatoes at cookline. Employee removed bowl from potatoes during this inspection.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle and dumpster beside building sitting on gravel.
[36-24-5] Hole in or other damage to wall. Small hole in wall above clean dish rack near cookline.
[29-08-4] Plumbing system in disrepair. Pipe below mop sink broken.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Package of frozen Mac n cheese thawing at room temperature on counter near cookline. Employee placed Mac n cheese back into a cooler during this inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Several pitchers containing sugar missing labels at front counter. Manager had an employee add proper labels during this inspection.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Server at front counter handled dirty dishes, washed hands for approximately three seconds, then proceeded to scoop ice.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies flying in kitchen at cookline. One fly flying in server station.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at black hose connection near back door on back-side of building.
[53B-02-5] 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. No proof of food handler training for two employees. Two servers were present during the last inspection. Manager verified that the two employees have been employed for more than 60 days.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling around electrical outlet above prep table in kitchen soiled with dust.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on prep table beside open packages of bread near cookline. Employee removed drink cup from prep table during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored directly on top of cans of food in prep area of kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on shelf above prep sink in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill soiled with grease.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler in prep area of kitchen: stew (46F - Cooling overnight) Manager stated the stew was cooked the previous day, then placed into the cooler to cool. Container of stew is date marked 01/09. Stew is cooling in a deep plastic container with sealed lid.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside reach-in cooler in prep area of kitchen: stew (46F - Cooling overnight) Manager stated the stew was cooked the previous day, then placed into the cooler to cool. Container of stew is date marked 01/09. Manager stated the stew has been stored inside unit overnight.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the server station from the dining area and scooped ice without washing hands. Inspector reviewed handwashing procedures with employee during this inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag containing raw shrimp stored directly on top of portions of pot roast in bags on shelf inside walk-in freezer. Plastic pan containing raw pork stored directly above plastic pan containing cooked sliced turkey on shelf inside walk-in freezer. Employee moved both raw items to the bottom shelf during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cookline: shredded cheese (55F - Cold Holding). Manager stated the cheese has been on the counter for approximately 30 minutes and placed the cheese back into the cooler to cool to 41F. Inspector provided TPHC documentation to manager during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Pitcher containing sugar stored on shelf beside bottles containing hand soap and aerosol air freshener in server station. Employee placed sugar on top shelf during this inspection.