Country Skillet East
Last inspected: Oct 1, 2025
82
Score
Across the available record, Country Skillet East has nine inspections on file, the first dated 2022. Inspectors last stopped by on Oct 1, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly five violations before.
The pattern that stands out is “time/temperature control for safety food”, which has been cited three times.
Compared to the broader Clearwater restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 1, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on reach in cooler shelves. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
33-16-4
82
Sep 30, 2025
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage held at 130F in steam table. Operator removed. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef 10:15 (47F - Cold Holding) retemped at 51F at 10:30; cooked beef 10:15 (51F - Cold Holding) retemped at 10:30 51F ; raw shrimp (51F - Cold Holding) at 10:15 retemped at 10:30 51F Operator emptied and unplugged cooler and placed items in different cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee buttering toast with barehand contact without washing hands. Operator instructed employee to use tongs or paper. **Corrective Action Taken** **Warning**
09-01-4
Intermediate - Non-pitting surface rust on reach in cooler shelves. **Warning**
22-31-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Stored food not covered. Observed ready to eat items not covered in walk-in. Employee began covering items. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water. Operator began running water over chicken **Corrected On-Site** **Warning**
06-01-5
Basic - Employee personal items stored above a food preparation area, food, clean equipment and utensils, or single-service items. Operator relocated items away from prep area, **Corrected On-Site** **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator. **Warning**
51-13-4
43
Aug 27, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in milk (46F - Cold Holding) see stop sale, shredded cheese 66F held on counter second temperature at 11:44am 41F cold holding. Operator placed cheese in refrigerator to cool. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 46F cold hold, other temps in unit were with in proper temperature. Operator discarded milk voluntarily.
01B-02-5
High Priority - Live, small flying insects found 3 live flies in dish room area.
35A-02-7
High Priority - Container of medicine improperly stored. Over the counter medicine stored on upper shelf above next to and above clean equipment and utensils. Operator removed medicine **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Trays holding powdered mixes in dry storage have an accumulation of food debris
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw, cooked rice, ribs
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler handle soiled with an accumulation of grease and food debris.
23-24-4
Basic - Employee beverage container on a food upper shelf of table next to clean equipment/utensils.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook no beard guard
13-04-4
Basic - Floor area(s) covered with standing water. Standing water in dry storage under AC return, loose tile.
36-22-4
Basic - Floors, walls, ceilings soiled in cook line, prep areas, storage areas
36-73-4
Basic - Stored food not covered. **Corrected On-Site**
08B-12-5
Basic - Utility lines are unnecessarily exposed. Utility lines and wires exposed on ceiling and wall. Accumulation of dust observed
36-04-5
Basic - Working containers of food removed from original container not identified by common name. Spice in dry storage in unmarked plastic container with lid Discussed the importance of labeling all foods removed from its original container.
02D-01-5
30
Dec 30, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth solution exceeding the maximum Chlorine Was 200ppm now 50ppm **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. With bucket and Brillo pad. Management moved educated. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand wash sink is missing towel. Management replaced **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
67
Jul 24, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
74
Mar 29, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
Dec 8, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce 115F at cook line made at 6am manager threw away.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Small container bowl used for scooping melon management moved
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Most handles of reach in coolers at cook line soiled.
23-24-4
Basic - Equipment in poor repair. Door handle of walk in cooler.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill at cook line soiled Hood vents soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning on dry storage rack at dishwasher area.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted at service station not covered.
25-06-4
58
May 4, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
78
Sep 8, 2022
Routine - Food
6 critical violations. 1 major violation. 15 minor violations.
View 22 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee on cooks line cracked shell eggs then began prepping ready-to-eat foods without washing hands -employee touch clothes then began prepping food without washing hands Discussed proper hand washing procedures with operator during inspection
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions (112F- Hot Holding); cooked tomatoes (118F - Hot Holding) retemp at 165 degrees Fahrenheit Discussed reheating to 165 degrees Fahrenheit with operator during time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheesecake(50F - Cold Holding) Discussed moving to another cooler Item was not held out for more than 4 hours Operator moved item to another cooler during time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly in wait station area -2 live fly in dish washing area
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. -1 qt clam juice -6 lbs corn beef hash
01B-01-4
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. -Dishwasher (Chlorine 0ppm) corrected to 50 ppm during time of inspection. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top at cooks line has accumulation of food residue -stained cutting board at make table on cooks line -slicer blade has accumulation of food residue
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at back prep area has accumulation of food residue **Repeat Violation**
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle in potato salad at wait station glass door reach in cooler
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above make table on cooks line -backpack on top of ice cream chest at front counter
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on shelf above plates in dish machine area **Repeat Violation**
12B-07-4
Basic - Ice buildup in reach-in freezer at cooks line
14-69-4
Basic - Damaged/spoiled/recalled food not properly segregated. -1 qt clam juice -6 lbs corn beef hash
08B-20-4
Basic - Bowl or other container with no handle used to dispense food. -container with flour and seasonings at cooks line
14-01-5
Basic - Hole in or other damage to wall. -hole in wall above make table on cooks line
36-24-5
Basic - Floor tiles missing and/or in disrepair. -floor tiles at cooks line have cracks
36-17-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease -standing water on floor in back prep area -floor in dish washing area has accumulation of food residue
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack
24-08-4
Basic - Stored food not covered. -raw chicken(30F - Cold Holding) in walk-in cooler -frozen hash browns on walk-in freezer **Repeat Violation**
08B-12-5
Basic - Single-service articles improperly stored. -coffee filters at front counter
25-05-4
Basic - Old labels stuck to food containers after cleaning. -old food residue on plastic containers at dish drying rack
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of waffle maker next to microwave on cooks line has accumulation of food residue -sides of fryers,stove, flat top grill, and prep station on cooks line have accumulation of grease -hood filters have accumulation of grease -reach in freezer at cooks line has accumulation of food debris -reach in cooler and walk-in cooler gaskets have accumulation of mold-like residue
23-03-4
17
Frequently Asked Questions
When was Country Skillet East last inspected?
The most recent health inspection at Country Skillet East on file is from Oct 1, 2025. The public record contains nine inspections in total.
What is the most common violation at Country Skillet East?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Country Skillet East.
How does Country Skillet East compare to other restaurants in Clearwater?
Country Skillet East most recently scored 82 out of 100, which is about the same as the Clearwater average of 79.
Has Country Skillet East's inspection record improved over time?
No. Recent inspections at Country Skillet East have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Country Skillet East means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Country Skillet East inspected?
Based on the inspection history on file, Country Skillet East is inspected around three times per year on average.
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