COUNTRY BOY RESTAURANT
1353 MAIN ST, Dunedin FL 34698 · 727-734-9108
Last inspected Jul 24, 2026 · 9 visits since July 2023
SEP 24
FEB 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 12lbs of Tuna, 6lb of sweet peas, 7lbs of ketchup.
Toxic substance/chemical improperly stored. Hand sanitizer store on shelf over prep table in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles on soda machine soiled. Cutting boards soiled.
Non-pitting surface rust on food-contact equipment. Shelves in dry storage have buildup of rust.
Show the remaining 8 findings ▾
Cardboard used to line food-contact shelves. Cardboard placed under waffle maker in kitchen.
Covered waste receptacle not provided in women's bathroom. Trash cans in women's rest room uncovered
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cook line.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep tables in kitchen. Operator moved knives,
Old labels stuck to food containers after cleaning. Old label on plastic containers in ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler has rust pitting to surface,
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 4 seconds. Educated operator on proper handwash techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef of ready to eat pie in walk in freezer. Operator moved beef to proper area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles at waitstation soiled with debris. Cutting boards soiled on cook line.
Handwash sink used for purposes other than handwashing. Coffee pot stored hanging from handwash sink. Operator moved pot to proper location.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator ordered test strips during visit
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over syrup in waitstation. Bottle of water over flour Im food prep area. Employee beverage on stovetop. Operator removed beverages.
Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored on shelf of waitstation over ketchup packets. Operator moved employee meal.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing wrist watches and brackets in cookline. Operator had employees remove jewelry.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
Food stored on floor. Distilled vinegar stored on floor of dry storage. Operator moved vinegar to proper elevation.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. Operator moved knives.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cook line. Operator moved tongs to proper area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with debris. Operator cleaned microwave.
No copy of latest inspection report available. Establishment did not have last inspection available.
Uncleanable knife block in use to store knives. Knife block in prep area in back prep area. Operator removed knife block.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat hash browns and sourkraut in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cabbage. Raw chicken over tzatziki in walk in. Operator relocated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared 2 days ago with no date mark. Operator added date mark to food.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above coleslaw, cut carrots, cut cabbage in the walk in cooler. Discussed proper storage.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored. Container of advil above prep table on cook line. Advil was relocated.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab cakes with a date of 1/6/25. Operator states that date is old and they were prepared on Saturday. Correct date mark was added.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. stuffing (49F - Cold Holding) in unit next to hot holding unit. Operator moved into cold holding unit less than 4 hours ago. Operator relocated to walk in cooler. Second temperature 45F. Food was moved to freezer. Food was double panned. Sitting above fill line of flip top: premade salad (61F - Cold Holding) sitting above fill line for 1 hour. Operator relocated to walk in cooler, second temp 42F. Discussed not storing food above fill line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (122F - Hot Holding); turkey gravy (114F - Hot Holding); cabbage (122F - Hot Holding) All good was reheated to a minimum of 165F.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on menu is not identified as raw or undercooked. Discussed with manager. Employee placed asterisk next to consumer advisory and eggs Benedict on menu and corrected all before the end of the inspection.
Food stored on floor. Chicken and buckets of food stored on floor of walk in cooler. Operator moved foods.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46F cold hold, second temperature at 11:18am 40F cold hold, turkey 46F cold hold, second temperature at 11:18am 40F cold hold.Foods stacked too high in make table. Foods in unit less than 4 hours, operator placed in lower section of make table to cool.
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.
Cardboard used to line food-contact surface. Cardboard on grill, used under in use utensils. Operator removed card board
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged trash stored in mop sink. Bagged trash removed.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils stored on used cardboard lining grill. Operator removed cardboard.
Missing drain plug at dumpster.
Open dumpster lid.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook placed raw eggs in cooler during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (124F - Hot Holding), operators pleased hash browns on the grill to reheat. I was unable to get a second temperature.
Toxic substance/chemical improperly stored. WD 40:stored on shelf of dry storage above single service disposables
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wrapped candy bar stored o in same pan as raw eggs. Operator removed candy bar. Jackets stored on wire racks containing food and single service disposables
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server ststion stained
Jul 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority3 Intermediate6 Basic
Show 17 findings ▾
Container of medicine improperly stored. Medicine stored on shelf over cook line. Operator removed medicine from food service area
Employee cracked raw shell eggs and then handled clean equipment and utensils without washing hands. Discussed the importance of washing hands before forming gloves after cracking raw shell eggs. Discussed proper hand washing with cook Employee in server area wiped hands on apron no hand wash
Employee rubbed hands together for less than 10-15 seconds while washing hands at hand wash sink in server area. Discussed proper hand washing with operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw fish. Operator moved raw eggs to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (48F - Cold Holding)at 9:30 am,second temperature 43F at 10:55am. butter (71F - Cold Holding); coleslaw (53F - Cold Holding); sour cream (53F - Cold Holding), tzatziki sauce 52F cold hold, dill sauce 52F cold hold. haddock (47F - Cold Holding); salmon (46F - Cold Holding); meatballs (46F - Cold Holding) see stop sale.
Toxic substance/chemical improperly stored. Hand soap, disinfectant spray stored next to clean glasses
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 200+ corrected to 50ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server ststion stained
Menu does not identify poached eggs as containing raw ingredients covered by the consumer advisory. Discussed the importance of identifying raw ingredients.
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. Provided and discussed employee agreement
Duct tape used to repair hand wash sink in server area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep tables throughout the kitchen. Cook line, server station storage areas and dish washing area. Discussed the need to store employee beverages away from food and food contact surfaces.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses stored with clean utensils, operator moved glasses.
Open dumpster lid. Discussed the importance of closing the lid to avoid vermin
Squeeze bottles and shakers on cook line containing food removed from its original container not labeled with common name. Discussed the importance of labeling food removed from its original container.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Discussed the need to store wiping cloths in sanitizer between using.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.