300 E CR 78, MOORE HAVEN, FL 33471
THE COUNTRYSIDE CAFE has a mixed inspection record — 20 violations in the past year, including 2 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 20 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 0% of the 10 inspected restaurants in MOORE HAVEN on the trailing-year record.
2 high-priority violations on the trailing-year record — above the Glades County average of 1.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Missing or expired food manager certification, or employee food-safety training not documented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing or expired food manager certification, or employee food-safety training not documented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Other conditions related to sanitary and safe operation.
Failure to properly post the automatic gratuity notice.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
The establishment's license expired, not obtained, or not properly displayed.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing or inaccurate food and equipment thermometers.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
The establishment's license expired, not obtained, or not properly displayed.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
The establishment's license expired, not obtained, or not properly displayed.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Garbage overflowing or uncovered, or the premises not maintained.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Garbage overflowing or uncovered, or the premises not maintained.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 1 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 3200134 — you can read the original documents yourself and compare.