Chow's Country Buffet
Last inspected: Feb 2, 2026
45
Score
Chow's Country Buffet, located at 4250 Southside Blvd in Jacksonville, FL, underwent a high-risk inspection on February 2, 2026, with a score of 45. This inspection resulted in one critical and seven minor violations. While this most recent inspection indicated a higher risk level, the facility has a historical pattern of mostly low-risk inspections across its twelve scored visits.
15
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
45
Dec 9, 2025
Complaint Partial
No violations found.
100
Dec 3, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
39
Dec 30, 2024
Complaint Full
No violations found.
100
Dec 26, 2024
Complaint Full
11 critical violations. 3 major violations. 11 minor violations.
View 25 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee on smoke break outside and come back in to start washing dishes and then rinse and sanitize without washing hands **Warning**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed ware washing employee handling soiled dishes and then handling clean equipment without washing hands **Warning**
12A-13-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server at wait station washing hands under 20 seconds and without soap **Warning**
12A-17-4
High Priority - Employee washed hands with no soap. Observed server at wait station washing hands under 20 seconds and without soap **Warning**
12A-20-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. Observed ware washing employee at three compartment sink wash and rinse but sanitizer solution at 0ppm. Employee stated out of solution. Manager having him to set up with chlorine **Corrective Action Taken** **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Mac and cheese in glass reach in cooler. Employee properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling soiled dishes and utensils and then preparing drinks and food without washing hands **Warning**
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (123F - Hot Holding); cooked pork ribs (113F - Hot Holding), both items stored in steam hot box, place there 1 hr ago. Added items to TPHC paperwork **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at bib on cook line spigot next to double oven on cook line on the wall **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at wait station too strong over 200ppm. Manager having employee to remake solution **Corrective Action Taken** **Warning**
41-27-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed server at wait station washing hands under 20 seconds and without soap **Repeat Violation** **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Towels stored in hand wash sink in prep area. Employee removed. Employee using hand wash sink to wash personal food bowl container
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on multiple prep table next to food
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist **Repeat Violation**
13-07-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Crack tiles on cook line **Repeat Violation**
36-17-5
Basic - Food stored on floor. Jug of oil stored on floor. Employee removed **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board at multiple stations in prep area
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with black build up
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up **Repeat Violation**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink on cook front line
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and Krab meat thawing in containers of standing water at 57F in prep area. Employee place under running water **Corrected On-Site**
06-01-5
8
Jul 22, 2024
Complaint Full
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
15
Mar 19, 2024
Complaint Partial
No violations found.
100
Mar 11, 2024
Complaint Full
No violations found.
100
Mar 5, 2024
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm. **Warning** - From follow-up inspection 2024-03-05: Still the same Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. **Admin Complaint**
22-45-4
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-05: Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. **Admin Complaint** **Corrective Action Taken**
22-49-4
74
Feb 20, 2024
Complaint Full
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm. **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw chicken stored over cooked Mac and cheese in glass upright reach in cooler on cook line across from fryers. Moved by manager. Raw prep pork stored over corn in double door upright reach in cooler on front line next to buffet grill area. Moved by manager. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. **Corrective Action Taken** **Warning**
22-49-4
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. Observed employee on cook line handling cooked fried chicken from fryer after coming out with bare hands with no additional preparation needed. Reviewed with person in charge for employee to use gloves or tongs. **Warning**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at ware washing area with water hose stored inside. Moved by manager. **Corrected On-Site**
31A-11-4
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. Operator has several food handler employees hired over 60 days with no proof of any training. Person in charge showed me he ordered books and just arrived and will complete in future **Warning**
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. Operator has several food handler employees hired over 60 days with no proof of any training or Employee Health Reporting Agreement form during the inspection. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has hot and cold buffet with time marked but no written plan. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection **Corrected On-Site** **Warning**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored next to clean equipments. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Case of fry oil on floor on cook line and back kitchen area. Moved by manager. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease dumpster not on pad and stored directly on ground
33-23-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensil stored at buffer area in standing water at 72F ambient temperature. Person in charge discarded water **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in back kitchen during employee preparation. Moved by manager. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid. In back parking lot area
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting and preparing cut unwashed broccoli and placing in pans for later service from produce box without washing in back kitchen area
08B-39-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cups stored in kitchen on prep table, next to clean equipments and next to food. Moved by manager. **Corrected On-Site**
12B-07-4
25
Nov 13, 2023
Food-Licensing Inspection
No violations found.
100
Oct 12, 2023
Food-Licensing Inspection
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ At licensing, operator unable to be in compliance and has call back set for next day to review areas to correct. **Warning**
50-08-7
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 77 fresh rodent droppings in following areas of establishment: 20 under front buffet cold bar area under cabinet and condenser 2 inside drain area at cold bar buffet 25 under buffet hot bar area under cabinet and condenser 25 under buffet dessert bar area under cabinet and condenser 5 on floor on cook line behind equipments **Warning**
35A-04-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer under high temperature dish water water spigot with red valve knob **Warning**
29-34-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator will offer under cooked steak but no consumer advisory. Provided consumer advisory sign and operator posted **Corrected On-Site**
02B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
16-62-1
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple control devices in kitchen area for rats and sticky tape on floor area with accumulation of dead red ants near dish machine area **Warning**
35A-06-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator has 248 seating on file but currently actually has 306 seating. Provided seating change form and operator completing during inspection **Corrective Action Taken**
51-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in coolers
05-09-4
39
Feb 1, 2023
Complaint Full
No violations found.
100
Jan 31, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine not reaching 160F surface temperature for sanitizing. First ran machine and reading at 156F, second run at 147F, third run at 144F. Waited 20 mins later and still unable to reach 160F. Manager set up three compartment sink with chlorine due to quaternary sanitizer from Ecolab not working properly. Previous equipments employee ran thru machine to sanitize will need to be re-done. **Warning** - From follow-up inspection 2023-01-31: High temperature machine not currently working and waiting on maintenance service. Operator has three compartment sink set up with quaternary at 900 ppm **Time Extended**
22-49-4
86
Sep 27, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
78
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