DirtyFLRestaurant Inspection Data

CELEBRATION GOLF COMPANY LLC

701 GOLF PARK DR

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10699220

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper In reach in cooler under make table at end of cookline
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On make table at beginning of cookline Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers Gasket on reach in freezer on cookline
  • 33-16-4:Basic - Open dumpster lid. Operator closed Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at end of cookline Operator moved onto shelf Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1st 2025 expired
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Grouper fillets thawed in intact reduced oxygen packaging
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan in handwashing sink at bar Ice in handwashing sink on server side of expo area Operator removed pan **Corrective Action Taken**

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8730505

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate stored inverted at the storage shelves the one facing the dishwasher.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board . Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container not inverted at the salad station .
  • 08B-12-5:Basic - Stored food not covered. Chicken breast and chicken nuggets not covered at the reach-in freezer. Operator covered it . Corrected On-Site
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area .
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded pork (119F - Hot Holding) operator stated that the food been at the hot hold for less than 30 minutes and he did take it back to the kitchen for reheat . **Corrective Action Taken**

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8455512

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. One in kitchen. Called for repair, per operator.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 grouper filets fully thawed in ROP. Operator willingly discarded Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cookline.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets throughout cookline soiled with food debris.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 84F. Operator removed utensils. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 grouper filets fully thawed in ROP. Operator willingly discarded. Corrected On-Site
  • 11-27-4: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. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. Corrected On-Site
  • 11-26-1: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. Corrected On-Site
  • 53B-13-5: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.

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8351717

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.2 dead roaches inside trap on spice cabinet Operator threw away Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. All throughout back kicthen Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout back kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In prep area Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chef on cook line
  • 08B-38-4:Basic - Food stored on floor. Raw steaks in box underneath shelving in walk in cooler
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws on bar caddies on bar top not stored away from guest contact
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area Repeat Violation