COUNTRY PIZZA AND ITALIAN GRILL KIM LLC
6205 US 19, New Port Richey FL 34652 · 7272823936
Last inspected Apr 24, 2026 · 10 visits since July 2023
DEC 23
DEC 24
MAY 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded mozzarella (70F - Cold Holding); sliced provolone (67F - Cold Holding) cut romaine (55F - Cold Holding); sliced tomatoes (50F - Cold Holding); ricotta cheese (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table on cook line -butter (62F - Cold Holding); operator removed from refrigerator 1 hour ago, moved to freezer shredded mozzarella (70F - Cold Holding); sliced provolone (67F - Cold Holding)see stop sale. In salad prep cooler - crumbled feta (46F - Cold Holding); raw ground pork (47F - Cold Holding); sliced provolone cheese (47F - Cold Holding); moved to freezer cut romaine (55F - Cold Holding); sliced tomatoes (50F - Cold Holding); ricotta cheese (48F - Cold Holding) see stop sale Temperatures not taken since last night.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top salad cooler stained and grooved
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - shell eggs over spinach rice soup and open bag of pepperoni, eggs move to bottom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded mozzarella (70F - Cold Holding); sliced provolone (67F - Cold Holding) cut romaine (55F - Cold Holding); sliced tomatoes (50F - Cold Holding); ricotta cheese (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table on cook line -butter (62F - Cold Holding); operator removed from refrigerator 1 hour ago, moved to freezer shredded mozzarella (70F - Cold Holding); sliced provolone (67F - Cold Holding)see stop sale. In salad prep cooler - crumbled feta (46F - Cold Holding); raw ground pork (47F - Cold Holding); sliced provolone cheese (47F - Cold Holding); moved to freezer cut romaine (55F - Cold Holding); sliced tomatoes (50F - Cold Holding); ricotta cheese (48F - Cold Holding) see stop sale Temperatures not taken since last night.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top salad cooler stained and grooved
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor on cook line, on top of chest freezer in prep room
Unwashed fruits/vegetables stored with ready-to-eat food. In vertical cooler on cook line, unwashed cauliflower over pans of cooked spaghetti and penne, cauliflower moved to bottom
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in towel bucket in prep area, corrected to 200 ppm.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 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. 0 ppm after priming, 3 cycles. Operator set up 3 compartment sink for manual dishwashing. 50 ppm chlorine.
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make cooler.
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 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. 0 ppm after priming, 3 cycles. Operator set up 3 compartment sink for manual dishwashing. 50 ppm chlorine.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 buckets with quaternary ammonium sanitizer greater than 400 ppm. Corrected to 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at coolers stained and grooved.
Handwash sink used for purposes other than handwashing. Operator filled sanitizer bucket in hand wash sink at server station, discussed proper use of hand wash sink with manager on duty
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eric, Ashley, Kerri, Tracy, Max, Silvia, Paige, Skyler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad, meatballs, sausage made 2 days ago. Operator put date stickers on all.
Employee with no beard guard/restraint while engaging in food preparation. Prep cook, cook put beard guard on
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor by chest freezer in salad staton area, operator put bucket on another bucket
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler - unwashed case of tomatoes over container of cut onions, operator moved produce to bottom shelf
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. butter packets (77F - Cold Holding)
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum
Employee with no beard guard/restraint while engaging in food preparation.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw sausage 48F cold hold stacked too high in make table. Manager placed sausage in the walk in cooler. It was in the make table less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad, deli meat
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Behind and under equipment
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler on end of cook line -tzatziki (44F - Cold Holding); shredded mozzarella (48F - Cooling), moved to walk in cooler, tzatziki 43F In pizza make cooler - meatballs (46F - Cold Holding); sliced provolone (51F - Cold Holding);moved to freezer, meatballs down to 42F
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Floor soiled/has accumulation of debris. Under equipment Walls soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of 3 door reach in cooler soiled
Reach-in cooler interior/shelves have accumulation of soil residues. 3 door pizza make cooler Slicer blade guard
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line and prep area, touching clean trays and pans of food, operator moved away from clean items and food
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Slicer soiled Dough mixer head soiled
Handwash sink used for purposes other than handwashing. Food debris in hand sink by dish machine
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum while preparing food
Equipment in poor repair. Torn gaskets on reach in coolers
Floor soiled/has accumulation of debris. Floors Under and behind equipment throughout the kitchen Hood vents, Walls and ceiling soiled throughout kitchen Floor soiled in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the mixer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.