Cmx Countryside 12
27001 US 19 N #2100, Clearwater, FL 33761 · Permanent Food Service · License 6216719
What drove the grade
Food with mold-like growth.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-16
- Safety score84
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 visitSep 25, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Moldy onions
Stop Sale issued due to food not being in a wholesome, sound condition.
Beef dated 9-3-26 9 containers
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked beef dated 9-3-26
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Operator was able to determine that steak in the reach in cooler was prepared 9-23-26 and dated the steak during inspection.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at hand wash sink behind front counter. Soap replenished during inspection. Discussed the importance of of keeping soap filled at hand wash sinks.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Cook line , prep areas and storage areas including the walk in cooler.
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.
- Stop sale
- An order that the food can’t be sold or served.