COUNTRY INN RESTAURANT INC

Name: COUNTRY INN RESTAURANT INC
Address: 4480 S MILITARY TRAIL, LAKE WORTH, FL, 33463, US
Rating: 60.2

4480 S MILITARY TRAIL, LAKE WORTH, FL 33463

License #6000531

🏨 Hotel/Resort ℹ️

60.2 Grade F / 100

Failing Health Score

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Latest inspection

February 3, 2026 · 6 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COUNTRY INN RESTAURANT INC in LAKE WORTH currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 46 total violations — 32 critical, 8 major, 6 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 16, 2024

The latest inspection on February 3, 2026 shows 6 observation rows: 4 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

COUNTRY INN RESTAURANT INC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands
[12A-28-4] Employee touched soiled towel and then engaged in food preparation without washing hands. Employee washed hands
[08A-02-6] 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
[03B-01-6] 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 +++
[11-07-5] 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
[11-27-4] 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

Disposition: Warning Issued
[36-34-5] 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.
[22-16-4] 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.
[41-07-4] 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.
[03D-01-5] 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.
[12A-16-4] 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.
[12A-25-4] 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.
[12A-29-4] 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.
[08A-02-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03F-02-5] 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.
[03B-01-6] 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+.
[41-10-4] 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.
[29-34-4] 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.
[03D-15-4] 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.
[22-02-4] 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.

Disposition: Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name...sugar container .
[22-41-4] 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 .
[01B-02-5] 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 .
[03A-02-5] 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 .
[03D-15-4] 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 .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned .