Country Ham N' Eggs
2671 E Oakland Park Blvd, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1623589
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection4 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot)-20
- Administrative complaint on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top cooler sliced Swiss cheese (48°F - Cold Holding); sliced pepper jack cheese (50°F - Cold Holding). Operator stated not prepped or portioned today; food out of temperature for approximately 1 hour. Operator moved food to cooler to cool to 41°F- or below
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table split peas soup (120°F - Hot Holding) per operator food held for 1 hour. Operator reheated food to 165°F+ to be held at 135°F+
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked shell eggs then proceeded to touch clean utensils and equipment without washing hands first. Coached employee who then washed hands
Fixed on the spot
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 touched visibly soiled towel and then handled clean utensils and prepared foods without washing hands. Operator discussed with employee who then washed hands
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
In walk in cooler Observed multiple containers of cooked soup prepared and frozen on 9/26 thawing in walk in cooler since this morning with no date marking. Operator date marked containers
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Butter/raw shell eggs/pancake batter/ held using TPHC, no written procedures. Provided Operator written procedures form.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
In bar handwashing sink Cleaning bottle and towel stored in handwashing sink. Operator removed bottle and towel and stored appropriately
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.