DirtyFLRestaurant Inspection Data

COUNTRY PIZZA AND ITALIAN GRILL KIM LLC

Food safety records indicate COUNTRY PIZZA AND ITALIAN GRILL KIM LLC in NEW PORT RICHEY has 6 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

6205 US Highway 19
Florida, 34652
Pasco County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13608062

Met Inspection Standards
  • N/A:No Violations Were Observed

1/7/2026· 2mo ago

Visit ID: 13598638

Follow-up Inspection Required

1 high, 1 basic

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make cooler. Warning - From follow-up inspection 2026-01-07: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** Warning - From follow-up inspection 2026-01-07: 0 ppm **Time Extended**

12/17/2025· 2mo ago

Visit ID: 10901777

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep cook, cook put beard guard on Corrected On-Site Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza make cooler. Warning
  • 21-44-1:Basic - 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 Corrected On-Site Warning
  • 08B-17-4:Basic - 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 Corrected On-Site Warning
  • 22-41-4:High Priority - 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. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 buckets with quaternary ammonium sanitizer greater than 400 ppm. Corrected to 200 ppm Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at coolers stained and grooved. Warning
  • 31A-11-4:Intermediate - 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 Warning
  • 53B-13-5:Intermediate - 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 Warning
  • 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. Potato salad, meatballs, sausage made 2 days ago. Operator put date stickers on all. Corrected On-Site Warning

5/8/2025· 10mo ago

Visit ID: 10745594

Met Inspection Standards

2 high, 2 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (77F - Cold Holding) Repeat Violation

12/17/2024· 1y 2mo ago

Visit ID: 8742452

Met Inspection Standards

1 high, 2 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and under equipment Repeat Violation
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards
  • 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. Potato salad, deli meat

12/6/2023· 2y 3mo ago

Visit ID: 8529006

Met Inspection Standards

1 high, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment Walls soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of 3 door reach in cooler soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door pizza make cooler Slicer blade guard
  • 21-44-1:Basic - 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 Corrected On-Site
  • 03A-02-5:High Priority - 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 **Corrective Action Taken**