Country Boy Restaurant
Last inspected: Feb 23, 2026
26
Score
Public records show 10 inspections at Country Boy Restaurant stretching back to 2022. The latest inspection on file is from Feb 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to four violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 75, which Country Boy Restaurant's 26 doesn't quite reach. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
4
Major latest
13
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef of ready to eat pie in walk in freezer. Operator moved beef to proper area. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 4 seconds. Educated operator on proper handwash techniques.
12A-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator form HR 5030-104
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles at waitstation soiled with debris. Cutting boards soiled on cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Coffee pot stored hanging from handwash sink. Operator moved pot to proper location. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator ordered test strips during visit
16-37-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing wrist watches and brackets in cookline. Operator had employees remove jewelry. **Corrected On-Site**
13-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored on shelf of waitstation over ketchup packets. Operator moved employee meal. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table over syrup in waitstation. Bottle of water over flour Im food prep area. Employee beverage on stovetop. Operator removed beverages. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cook line. Operator moved tongs to proper area. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with debris. Operator cleaned microwave. **Corrected On-Site**
22-08-4
Basic - No copy of latest inspection report available. Establishment did not have last inspection available.
51-18-6
Basic - Uncleanable knife block in use to store knives. Knife block in prep area in back prep area. Operator removed knife block. **Corrected On-Site**
14-55-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat hash browns and sourkraut in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
14-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. Operator moved knives. **Corrected On-Site**
10-17-4
Basic - Food stored on floor. Distilled vinegar stored on floor of dry storage. Operator moved vinegar to proper elevation. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
24-08-4
26
Jul 30, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cabbage. Raw chicken over tzatziki in walk in. Operator relocated. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared 2 days ago with no date mark. Operator added date mark to food. **Corrected On-Site**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above coleslaw, cut carrots, cut cabbage in the walk in cooler. Discussed proper storage.
08B-17-4
74
Feb 12, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
47
Nov 13, 2024
Routine - Food
No violations found.
100
Sep 13, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46F cold hold, second temperature at 11:18am 40F cold hold, turkey 46F cold hold, second temperature at 11:18am 40F cold hold.Foods stacked too high in make table. Foods in unit less than 4 hours, operator placed in lower section of make table to cool. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Cardboard used to line food-contact surface. Cardboard on grill, used under in use utensils. Operator removed card board **Corrected On-Site** **Warning**
14-05-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged trash stored in mop sink. Bagged trash removed. **Corrected On-Site** **Warning**
33-09-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Utensils stored on used cardboard lining grill. Operator removed cardboard. **Corrected On-Site** **Warning**
10-02-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
61
Feb 27, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cook placed raw eggs in cooler during inspection. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (124F - Hot Holding), operators pleased hash browns on the grill to reheat. I was unable to get a second temperature.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. WD 40:stored on shelf of dry storage above single service disposables **Corrected On-Site** **Repeat Violation**
41-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wrapped candy bar stored o in same pan as raw eggs. Operator removed candy bar. Jackets stored on wire racks containing food and single service disposables **Corrected On-Site** **Repeat Violation**
40-06-5
61
Jul 14, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server ststion stained **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
22-02-4
90
Jul 12, 2023
Routine - Food
8 critical violations. 3 major violations. 6 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Medicine stored on shelf over cook line. Operator removed medicine from food service area **Corrected On-Site** **Warning**
41-07-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer 200+ corrected to 50ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Toxic substance/chemical improperly stored. Hand soap, disinfectant spray stored next to clean glasses **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg whites (48F - Cold Holding)at 9:30 am,second temperature 43F at 10:55am. butter (71F - Cold Holding); coleslaw (53F - Cold Holding); sour cream (53F - Cold Holding), tzatziki sauce 52F cold hold, dill sauce 52F cold hold. haddock (47F - Cold Holding); salmon (46F - Cold Holding); meatballs (46F - Cold Holding) see stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw fish. Operator moved raw eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands at hand wash sink in server area. Discussed proper hand washing with operator . **Warning**
12A-17-4
High Priority - Employee cracked raw shell eggs and then handled clean equipment and utensils without washing hands. Discussed the importance of washing hands before forming gloves after cracking raw shell eggs. Discussed proper hand washing with cook Employee in server area wiped hands on apron no hand wash **Repeat Violation** **Warning**
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in server ststion stained **Warning**
22-02-4
Intermediate - Menu does not identify poached eggs as containing raw ingredients covered by the consumer advisory. Discussed the importance of identifying raw ingredients. **Warning**
02B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and discussed employee agreement **Warning**
11-26-1
Basic - Duct tape used to repair hand wash sink in server area. **Warning**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on prep tables throughout the kitchen. Cook line, server station storage areas and dish washing area. Discussed the need to store employee beverages away from food and food contact surfaces. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses stored with clean utensils, operator moved glasses. **Corrected On-Site** **Warning**
40-06-5
Basic - Open dumpster lid. Discussed the importance of closing the lid to avoid vermin **Warning**
33-16-4
Basic - Squeeze bottles and shakers on cook line containing food removed from its original container not labeled with common name. Discussed the importance of labeling food removed from its original container. **Repeat Violation** **Warning**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Discussed the need to store wiping cloths in sanitizer between using. **Warning**
21-12-4
17
Jan 30, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm on dishwasher. Operator has a call out to repairman. Staff to use 3 compartment sink for sanitizing until the dish machine is repaired **Corrective Action Taken**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Waiter brought in soiled kitchen from the dining room and dishes up hot cereal with no hand wash. Discussed proper hand washing with operator
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink. Discussed the need to use hand wash sink for washing hands only.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage room has an are where the ceiling is in disrepair
36-32-5
52
Aug 2, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 60F in reach in cooler out of cooler for less than 4 hours **Repeat Violation**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket exceeded 100ppm. Operator refilled bucket and corrected ppm to 50ppm. We discussed that it is easier to fill 3 compartment sink test it and then dip smaller buckets from it. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard shows dried food debris. Operator took apart slicer, cleaned and sanitized **Corrected On-Site**
22-02-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Discussed the importance of labeling all foods once removed from it's original container. **Repeat Violation**
02D-01-5
Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phone over prep table, back pack in dry storage on shelf with single serve.
40-01-4
55
Frequently Asked Questions
When was Country Boy Restaurant last inspected?
The most recent health inspection at Country Boy Restaurant on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Country Boy Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Country Boy Restaurant.
How does Country Boy Restaurant compare to other restaurants in Dunedin?
Country Boy Restaurant most recently scored 26 out of 100, which is lower than the Dunedin average of 75.
Has Country Boy Restaurant's inspection record improved over time?
No. Recent inspections at Country Boy Restaurant have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Country Boy Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Country Boy Restaurant inspected?
Based on the inspection history on file, Country Boy Restaurant is inspected around three times per year on average.
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