Ck at Town & Country
15812 SW 137 Ave, Miami, FL 33177 · Permanent Food Service · License 2336841
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 4 basic-15
- Safety score85
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 visitAug 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sweet plantain (120°F - Hot Holding); cut chicken (125°F - Hot Holding) at hot holding warmer. As per manager for less than 3 hours. d product. Manager reheat sweet plantain (169°F - Hot Holding); cut chicken (172°F - Hot Holding).
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Coach manager and manager coached employee.
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Coach manger.
Basic4
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) at font counter. Manager reset Sanitizer Bucket final reading (Quaternary 200ppm).
Fixed on the spot
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Observed at front counter.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in the back kitchen and cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed display license expired sink October 1, 2025.
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.