COUNTRY INN
4480 S MILITARY TRL, Lake Worth FL 33467 · 561-667-9351
Last inspected Apr 30, 2026 · 10 visits since September 2023
AUG 24
AUG 24
JUL 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observe on live roach at cook line, one live roach at dishwasher, five live roaches under stove, one live roach by rear door all in kitchen. Admin ComplaintAdmin Complaint**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025056990 | Jul 15, 2025 | Aug 26, 2025 | $1,600 |
| 2--2024054630 | Aug 13, 2024 | Oct 24, 2024 | $200 |
| 2--2020023309 | May 4, 2020 | Aug 18, 2020 | $160 |
Inspection history
10 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and without washing hands handling clean plates of customers food, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with paper towel and after without washing hands employee handled clean plates of customers food, discussed with employee who washed hands.
Non-food grade paper/paper towel used as liner for food container. In steam table non food grade cloth used for liner for cooked biscuits, discussed with chef who removed cloth.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server expo station milk (48F - Cold Holding) per operator product left out on counter for approximately 30 - 45 minutes, discussed with operator who placed product in reach in cooler to chill.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table double pan of 99F water with ice cream scoop stored, discussed with operator who removed scoop.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
Employee touched soiled towel and then engaged in food preparation without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer next to cook line Open container and bag with Raw chicken and raw beef stored above French fries Operator stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo side steam table Overstocked Beef soup 109F hot holding. Sitting on top shelf above flat top grill cooked potatoes 89F hot holding, Per operator both products stored for approximately 1 hour. Operator moved products to be reheated to 165F +++
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster
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 poster
Jul 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before handling ice scoop to scoop ice into bucket, discussed with operator who educated employee, employee washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed discussed with operator to install vacuum breaker.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage room ceiling is accumulated with black mold-like substance, discussed with operator to clean and sanitize.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 12 high priority.
12 High priority2 Intermediate2 Basic
Show 16 findings ▾
Container of medicine improperly stored. In kitchen bottles of Pills and liquid medications stored directly above prep table and single service food liners, discussed with operator who removed products.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large sealed plastic bins of cooked potatoes (94F - Cooling) at 9:30 since 6:30, at this rate of cooling product never reached 70F within 2 hours discussed cooling with operator and provided cooling handout to operator via email, see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handled clean ladle to serve oatmeal, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched face with hand and without washing hands operator handled clean and sanitized plate and tongs to plate English muffin, discussed with operator who washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes did not wash hands before handling ice scoop to scoop ice into bucket, discussed with operator who educated employee, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw Philly steak meat stored above bags of French fries, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large sealed plastic bins of cooked potatoes (94F - Cooling) at 9:30 since 6:30, at this rate of cooling product never reached 70F within 2 hours discussed cooling with operator and provided cooling handout to operator via email, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cut melon (47F - Cold Holding); cut sausage (45F - Cold Holding); diced tomatoes (44F - Cold Holding); raw chicken (46F - Cold Holding); raw steak (47F - Cold Holding); sliced cheese (47F - Cold Holding); country ham (47F - Cold Holding) per operator products not portioned or prepared today and removed from walk in cooler and placed in flip top approximately 3 hours ago discussed with operator moved products to another reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. In kitchen butter identified in the written procedure as a food held using time as a public health control has no time marking, discussed with operator who stated product placed out of refrigeration at 6:30 operator time marked product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table chicken dumplings (119F - Hot Holding) per operator product prepared this morning on stove top and placed on table in kitchen for approximately 20 minutes before being placed in steam table, discussed with operator who moved product to reheat product to 165F+.
Toxic substance/chemical improperly stored. In kitchen above three compartment sink on shelf bottles of chemical cleaners stored directly next to clean and sanitized dishes, discussed with operator who removed products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Exterior hose Bibb no vacuum breaker installed discussed with operator to install vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler commercially processed corn beef hash (57F - Cooling) at 9:30 since 7:30 to 57F at 9:45, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed plastic wrap and spaced containers to allow for adequate air flow cooling.
Food-contact surface soiled with employee back pack stored directly on top of clean and sanitized silverware, discussed with operator who removed back pack and placed silverware in dishwasher to be re sanitized.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage room ceiling is accumulated with black mold-like substance, discussed with operator to clean and sanitize.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line interior soiled with accumulation of soil residues, discussed with operator to clean and sanitize unit.
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale.
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. Dishwasher (Chlorine 0ppm)
Roach activity present as evidenced by live roaches found. Observe on live roach at cook line, one live roach at dishwasher, five live roaches under stove, one live roach by rear door all in kitchen. Admin ComplaintAdmin Complaint**
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe butter in reach in cooler at butter (50F - Cold Holding) that was on taphc earlier in the day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed sliced tomatoes 48°F, cut lettuce 50°F, cut melon 49°F, breakfast sausage 50°F, diced tomatoes 57°F all cold holding not cut or prep today 2) Glass refrigerator; milk (44F - Cold Holding). cold holding not cut or prep today 3) Cheese 45F, ready to eat sausage 45F, milk 44F, Hallandale sauce 45F, cooked potatoes 44F cold holding not cut or prep today Repeat ViolationRepeat ViolationAdmin Complaint**
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observe butter and waffle batter in reach in cooler at butter that was on taphc earlier in the day.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked green at 96-112 at 3:50 with 1 hour and 10 mins remaining of 2 hours At 4:17 cooked greens 96-107F.
Aug 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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....00 ppm.. operator prime machine and fixed it at 100 ppm.
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....sliced cheese 56F, shredded cheese 53F, Canadian ham 46F, scrapples 48F, ham 49F, steak 46F, cut tomatoes 54F, hamburger 54F, turkey 54F in flip top reach in cooler at kitchen, food not prepped or portion today. Some food being held more than four hours,some are less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sliced cheese 56F, shredded cheese 53F, Canadian ham 46F, scrapples 48F, ham 49F, steak 46F, cut tomatoes 54F, hamburger 54F, turkey 54F in flip top reach in cooler at kitchen, food not prepped or portion today. Some food being held more than four hours,some are less. Employee discarded food and removed food another acceptable cooler.... cheeses 45, sour cream 45F, turkey 46F, egg wash 45F in walk in cooler. Per manager food being held less than 4 hours. Manager opened inside walk in cooler door to cooling fast.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Hallandale sauce 103F, gravy 81F in a dipper than 4 inches container with covered in walk in cooler. Took another temperature after 30 minutes Hallandale sauce 102F, gravy 81F. Manager replace food in shallow container and no covered and stored walk in freezer to chill fast.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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....00 ppm.. operator prime machine and fixed it at 100 ppm.
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....sliced cheese 56F, shredded cheese 53F, Canadian ham 46F, scrapples 48F, ham 49F, steak 46F, cut tomatoes 54F, hamburger 54F, turkey 54F in flip top reach in cooler at kitchen, food not prepped or portion today. Some food being held more than four hours,some are less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....sliced cheese 56F, shredded cheese 53F, Canadian ham 46F, scrapples 48F, ham 49F, steak 46F, cut tomatoes 54F, hamburger 54F, turkey 54F in flip top reach in cooler at kitchen, food not prepped or portion today. Some food being held more than four hours,some are less. Employee discarded food and removed food another acceptable cooler.... cheeses 45, sour cream 45F, turkey 46F, egg wash 45F in walk in cooler. Per manager food being held less than 4 hours. Manager opened inside walk in cooler door to cooling fast.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Hallandale sauce 103F, gravy 81F in a dipper than 4 inches container with covered in walk in cooler. Took another temperature after 30 minutes Hallandale sauce 102F, gravy 81F. Manager replace food in shallow container and no covered and stored walk in freezer to chill fast.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
Working containers of food removed from original container not identified by common name...sugar container.
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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. Observe Dishwasher (Chlorine 0ppm); Operator prime machine Dishwasher (Chlorine 100ppm)
Operating with an expired Division of Hotels and Restaurants license.
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection.
Working containers of food removed from original container not identified by common name. Observed bulk sugar container, stored above toaster, with no label. Operator labeled.
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.