Southern Table Restaurant: inspection record

Name: Southern Table Restaurant
Address: 501 S State St, Bunnell, FL, US

Southern Table Restaurant at 501 S State St in Bunnell was last inspected by the Florida DBPR on July 16, 2026. Its most recent routine inspection recorded 0 findings, 0 of them high priority (clean routine visit). Flagler Food has 6 inspection visits on file for this license since July 1, 2025.

Inspection history

July 16, 2026: Complaint Full

Result: Call Back - Complied. 0 high-priority, 1 intermediate and 5 basic findings.

Basic: Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Basic: Cutting board has cut marks and is no longer cleanable. Cutting board on steam table to dark groove marks that's no longer cleaning.
Basic: Equipment and utensils not properly air-dried - wet nesting. Cups at wait station wet nesting.
Basic: Equipment in poor repair. Ice machine door in disrepair.
Basic: Reach-in cooler shelves with rust that has pitted the surface. Reach in meat cooler shelves rust pitted.
Basic: 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. Employees Mariah and Christina expired.

July 15, 2026: Complaint Full

Result: Administrative complaint recommended. 4 high-priority, 2 intermediate and 6 basic findings.

Basic: Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Basic: Cutting board has cut marks and is no longer cleanable. Cutting board on steam table to dark groove marks that's no longer cleaning.
Basic: Equipment and utensils not properly air-dried - wet nesting. Cups at wait station wet nesting.
Basic: Equipment in poor repair. Ice machine door in disrepair.
Basic: Reach-in cooler shelves with rust that has pitted the surface. Reach in meat cooler shelves rust pitted.
Basic: Standing water in bottom of reach-in-cooler. Standing water at the bottom of reach in right cooler on cookline.
Basic: Operating with an expired Division of Hotels and Restaurants license. Operator is open and operating with an expired license. Operator renewed during inspection. **Corrected On-Site**
Basic: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach meat cooler raw beef stored over raw salmon. Operator reorganized. **Corrected On-Site** **
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cookline overnight sliced ham (54F - Cold Holding); roast beef (54F - Cold Holding **
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline less than 4 hours per operator Cole slaw (51F - Cold Holding); shredded cheese (54F - Cold Holding); sliced tomatoes (49F - Cold Holding); cut ham (51F - Cold Holding) **
Basic: 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/ Manager not present during inspection ran to Publix. Manager showed up during inspection. **Corrected On-Site**
Basic: 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. Employees Mariah and Christina expired.

December 4, 2025: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

December 3, 2025: Routine - Food

Result: Administrative complaint recommended. 4 high-priority, 2 intermediate and 4 basic findings.

Basic: Floor not cleaned when the least amount of food is exposed. Grease on floor under fryers. **
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids to flour and sugar soiled.
Basic: Time/temperature control for safety food thawed in an improper manner. Beefaroni thawing at room temperature. Person in charge placed in walk in cooler. Still frozen.
Basic: Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in mop bucket. **
Basic: 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. Dish machine tests at 0ppm after priming several times. **Warning**
Basic: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over hash browns in tall cooler. Person in charge placed chicken on bottom shelf. **Corrected On-Site**
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter on bottom shelf in server cooler 48F. Put in cooler yesterday.
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above fill line; sausage 51F; ( - Cold Holding). Person in charge placed sausage inside cooler. Out 1 hour. Butter in server cooler overnight 48F. **Corrective Action Taken** **
Basic: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Person in charge did not test dish machine. After several primes it still tests at 0ppm.
Basic: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. **

July 10, 2025: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

July 9, 2025: Routine - Food

Result: Warning Issued. 2 high-priority, 4 intermediate and 5 basic findings.

Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lime/scale in dish machine. **
Basic: Floor not cleaned when the least amount of food is exposed. Grease on floor behind cookline. **
Basic: Old labels stuck to food containers after cleaning. Old labels on dishes on the dry rack.
Basic: Standing water in bottom of reach-in-cooler. Standing water in cooler #1. **
Basic: Wet mop not stored in a manner to allow the mop to dry. We mop face down in mop bucket. Person in charge hung up to dry. **Corrected On-Site**
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; #1; sausage 47F, tomatoes 52F, cheese 47F, ham, roast beef 47F, turkey 48F, pork 46F, sauerkraut 48F, butter, garlic butter 67F; ( - Cold Holding) In drawers overnight; Drawers; Philly meat, steak tips 45F; ( - Cold Holding) **Warning**
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; #1; sausage 47F, tomatoes 52F, cheese 47F, ham, roast beef 47F, turkey 48F, pork 46F, sauerkraut 48F, butter, garlic butter 67F; ( - Cold Holding) In drawers overnight; Drawers; Philly meat, steak tips 45F; ( - Cold Holding) Butter 46F; ( - Cold Holding). Person in charge just put butter in cooler. **Warning**
Basic: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at front counter overnight not dated. Person in charge dated. **Corrected On-Site** **
Basic: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish and put it through dish machine. **Corrected On-Site** **
Basic: Handwash sink used for purposes other than handwashing. Drink ice in hand washing sink at front.
Basic: 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/ Establishment has 6 people working without a food manager present.

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