The Country Inn
4480 S Military Trl, Lake Worth, FL 33467 · Permanent Food Service · License 6000531
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 Nov 2 routine inspection3 high priority (fixed by the Nov 3 follow-up, 2 repeats), 3 intermediate, 4 basic-26
- Administrative complaint on Nov 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells at flip top cooler in kitchen.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Observed Shredded cheese (58°F) and sliced cheese (57°F) at flip top cooler opposite cookline in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. Unit observed with standing water in bottom. See Stop Sale. 2. Observed diced ham (65°F), cut sausage (61°F), sausage link (72°F), sausage patty (65°F), Pooled whole egg (66°F), sliced turkey (53°F), and sliced ham (53°F) stored in flip top cooler opposite cooler opposite cookline in kitchen. Not prepared or portioned today. Food moved to unit from walk in cooler at 7:30a per operator. Operator moved foods to walk in cooler to rapid chill to 41°F or below.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed cloth towel used in direct contact with bread at bread warmer in kitchen.
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify, Eggs Benedict and Southern Benedict, which items contain raw or undercooked animal foods covered by the consumer advisory.
Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled and stored at triple sink in kitchen.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored in bowl at food prep table in kitchen.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed cleaned metal pans, nested , and not air dried at clean utensil rack in kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of three door, Atosta, reach-in-cooler opposite cookline in kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.