COUNTY LINE SMOKEHOUSE

Name: COUNTY LINE SMOKEHOUSE
Address: 17474 S US HWY 25, WEIRSDALE, FL, 32195, US
Rating: 69.3

17474 S US HWY 25, WEIRSDALE, FL 32195

License #5201619

🔥 BBQ ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.3 Grade F / 100

Failing Health Score

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Quick take

COUNTY LINE SMOKEHOUSE in WEIRSDALE currently holds an InspectFL Health Score of 69.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 38 total violations — 9 critical, 11 major, 18 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

None on file yet

The latest inspection on January 13, 2026 shows 15 observation rows: 1 critical, 4 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corned beef hash opened two days ago with no date mark. Also, cooked sausage with no date mark. Both items were made on Sunday. Operator added labels.
[10-14-5] Ice bucket/shovel stored improperly between uses. Not inverted on top of ice machine.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One male employee working at grill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with brown substance on make table near door to smoker.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled with dust over prep table.
[36-24-5] Hole in or other damage to wall. Hole in wall next to steam table in kitchen area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Door near prep kitchen has a gap at the bottom.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. On front line in reach in cooler: Hotdogs date marked 12/26, 1/1 was the discard date.
[16-46-4] Old labels stuck to food containers after cleaning. One bin on dry dish shelf with old date mark. Employee removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag with drinks on shelf over dressing in reach in cooler. Jacket on dry storage shelf in prep area, Laptop on top of case of single service lids in dry storage area in prep kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Jugs of oil in dry storage on floor. Cases of eggs on floor in walk in cooler.
[35A-11-4] Evidence of feeding stray/wild animals - food/water bowls provided outside. Bag of cat food on shelf in prep area. Several bowls of food and water near back door and outdoor patio area.
[21-10-4] Soiled dry wiping cloth in use. Towel soiled with brown substance under flat grill.
[53A-05-6] 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/ Five employees currently working with no CFM on site.
[36-50-4] Unclean building components, attachments or fixtures. Wall in prep area soiled with dust. Ceiling in prep area soiled with food debris.

Disposition: Administrative complaint recommended
[06-09-1] 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. Ten mahi filets on cookline. Stop sale issued.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven in prep area soiled with food debris. Interior of hot box soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in prep area behind bar not accessible due to hot oven being too close to sink. Unable to get to sink.
[33-16-4] Open dumpster lid. On two dumpsters.
[53B-14-5] 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. One certificate expired 8/1/2025
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Blanket on shelf over alcohol in dry storage room, operator moved.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched apron then prepared plate without washing hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler: buttermilk (60F - Cold Holding); cream (59F - Cold Holding); cream (61F - Cold Holding); ham (58F - Cold Holding); tomatoes (58F - Cold Holding)
[14-01-5] Bowl or other container with no handle used to dispense food. In bin of potatoes behind bar.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Grooved stained cutting board on clean dish shelf. Interior walls in walk in cooler have holes. Shelves in walk in cooler have absorbent wood shelves.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks on top shelf in reach in cooler. Removed during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack soiled with food debris. Walls in walk in cooler soiled with black substance.
[41-07-4] Container of medicine improperly stored. Pain reliever on shelf over prep table with clean silverware.
[35A-11-4] Evidence of feeding stray/wild animals - food/water bowls provided outside. Cat food on shelf over single service items. Also, animal cage in alcohol storage room.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose bibb near mop sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in two door cooler in prep area: buttermilk (60F - Cold Holding); cream (59F - Cold Holding); cream (61F - Cold Holding); ham (58F - Cold Holding); tomatoes (58F - Cold Holding). Stop sale issued.
[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. Missing for nine employees.
[35A-02-7] Live, small flying insects found. One fly in dry storage area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in prep area has a tempurature of 58F. Beer keg cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Ten mahi filets on cookline. Stop sale issued.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line: beef (112F - Hot Holding). Employee stated they are busy and beef is pulled from steam table to make orders.

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