COUNTRY CABIN RESTAURANT

Name: COUNTRY CABIN RESTAURANT
Address: 4434 BLANDING BLVD, JACKSONVILLE, FL, 32210, US
Rating: 93.1

4434 BLANDING BLVD, JACKSONVILLE, FL 32210

License #2608578

93.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

COUNTRY CABIN RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 93.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 19, 2025. Across those visits, inspectors documented 20 total violations — 5 critical, 2 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 31, 2025

The latest inspection on November 19, 2025 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Administrative complaint recommended
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw pork stored over flats of frozen berries in walk-in freezer. Person in charge rearranged food items to proper storage levels.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 server engaging in food preparation while wearing a watch.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on center table by hand wash sink at kitchen entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; excess dust build up on metal shelves under vent in dry storage. Soiled back plates around soda nozzles on soda tower at server station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near prep three compartment sink by smoker.
[33-16-4] Open dumpster lid. Observed dumpster with opened lid at corner of establishment parking lot.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack by smoker.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice at temperatures of 110-117F and cooked onions at temperatures of 98-113F on cook line. Person in charge stated food items were cooked within the past hour. Onions were placed on flat top grill for reheating, and rice was placed in oven. Both food items were reheated to minimum temperature of 165F by end of inspection. Cooked rice (110-117F - Hot Holding); Cooked onions (98-113F - Hot Holding) Cooked rice retemp 20 mins (177F - Reheating); Cooked onions retemp 20 mins (189F - Reheating)
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed multiple employees engaging in food preparation with no state approved food handler certifications. Person in charge only able to provide approved training for 1 employee. Two other employees hired less than 60 days prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on sliding track for sliding door at top of ice machine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on bottom shelf next to fryer station. Person in charge indicated it was flour and labeled accordingly.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed lime scale build up inside dish machine.

Community reaction

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Community pulse