COUNTRY COOKIN DINER Inspection – July 21, 2026

High Priority 1

#5High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef patties stored above raw pork chops in low boys reach in cooler across from flat top grill. Operator removed **Corrected On-Site**

Corrected On-Site

Intermediate 1

#6Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight employees present with no manager on site. Manager Amanda M. Came in during inspection. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink stored in reach in cooler at the end of cook line. Operator remved **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of keys, employee open drink and employee earbuds pack on shelf. Operator removed **Corrected On-Site**

Corrected On-Site

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in kitchen

Florida Food Watch