DirtyFLRestaurant Inspection Data

COUNTRY SKILLET EAST

2839 ROOSEVELT BLVD

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8778723

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee next to oven on prep table management moved. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell egg then touched to go container. Educated did wash hands and changed gloves
  • 53A-05-6:Intermediate - 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/ observed 2 cooks 1 prep 4 servers. No CFM - Matt owner came in. Corrected On-Site

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8570205

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee moved Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cell phone charger near microwave at cook line. Cook moved.
  • 08B-38-4:Basic - Food stored on floor. Walk in cooler Bucket of potatoes on floor. Owner moved
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All deli cooler at cook line.
  • 08B-12-5:Basic - Stored food not covered. BBQ ribs made yesterday 3-28 not covered in walk in cooler. Owner put cover on Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. During inspection observed box of sausage on counter thawing at room temperature. Employee moved to walk in cooler. Corrected On-Site
  • 36-10-4:Basic - soiled floors at cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler at cook line cut tomatoes (48F - Cold Holding); cut leafy greens (49F - Cold Holding) Retemp 38 after putting in reach in freezer. Corrected On-Site
  • 11-27-4:Intermediate - 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.Hand delivered vomit and diarrhoea event poster DBPR HR 5030-104 Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill soiled at cook line soiled
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Deli coolers at cook line rust on the shelves.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. During inspection observed bbq ribs made yesterday 3-29 with no date mark in walk in cooler. Owner put date on. Corrected On-Site

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8377395

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small container bowl used for scooping melon management moved
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Most handles of reach in coolers at cook line soiled.
  • 14-11-5:Basic - Equipment in poor repair. Door handle of walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill at cook line soiled Hood vents soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning on dry storage rack at dishwasher area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted at service station not covered.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 115F at cook line made at 6am manager threw away.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled