What is Town & Country Family Rest.'s health inspection score?

Town & Country Family Rest. has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Town & Country Family Rest. last inspected?

Town & Country Family Rest. was last inspected on January 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Town & Country Family Rest. have?

Town & Country Family Rest. has 26 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Town & Country Family Rest. safe to eat at?

Town & Country Family Rest. has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Town & Country Family Rest. serve?

Town & Country Family Rest. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Town & Country Family Rest.

Name: Town & Country Family Rest.
Address: 5025 EAST MAIN STREET, Batavia, 14020
Rating: 80

5025 EAST MAIN STREET, Batavia

Last Inspected: 1/29/2026

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0Good

American

Better than 22% of american restaurants

Stable

6 inspections

Last: Jan 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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5025 EAST MAIN STREET, Batavia, FL 14020

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Violation Timeline

Apr 2023

1 inspections

1 high priority

3 basic

Apr

Aug 2024

1 inspections

3 high priority

3 basic

Dec 2024

1 inspections

4 basic

Dec

Apr 2025

1 inspections

3 basic

Aug 2025

1 inspections

2 high priority

2 basic

Aug

Jan 2026

1 inspections

1 high priority

4 basic

Inspection History

6 records on file

6 Inspection

Jan 26

Inspection InspectionLatest

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (4)

−8 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
8FImproper thawing procedures used−2

Base deductions−18 pts

Aug 25

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10

Basic (2)

−4 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−24 pts

Apr 25

Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−6 pts

Dec 24

Inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8FImproper thawing procedures used−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−8 pts

Aug 24

Inspection Inspection

3 High3 Basic

6 total

64/100inspection score

−36 pts

High Priority (3)

−30 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (3)

−6 pts

11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−36 pts

Apr 23

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Basic (3)

−6 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−16 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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