DirtyFLRestaurant Inspection Data

PIPER GOLF CLUB

Health inspection records show PIPER GOLF CLUB in CHAMPIONS GATE has 6 inspections with a food safety rating of 3.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

8575 WHITE SHARK BLVD

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 10938219

Met Inspection Standards

1 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw burger patties in reach in cooler drawers under grill - no hard separation between drawers Operator removed burgers Corrected On-Site

4/30/2025· 10mo ago

Visit ID: 10710571

Met Inspection Standards

7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above dishwashing area Operator has replacement ordered **Corrective Action Taken** Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline
  • 36-62-4:Basic - Light not functioning. 2 in hood over cookline
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack in prep area Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer at end of cookline Operator removed Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Glass door reach in cooler in server area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter at bar area Repeat Violation

11/1/2024· 1y 4mo ago

Visit ID: 8773821

Met Inspection Standards

5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in ware washing area.
  • 14-11-5:Basic - Equipment in poor repair. Dishwasher in bar not working. Work order put in. Operator brings dishes to kitchen. Corrective Action Taken** **Corrective Action Taken**
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 5 light fixtures without shields or tubes with end caps in storage area
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on side of bucket in bar area. Operator submerged in bucket Corrected On-Site

4/12/2024· 1y 11mo ago

Visit ID: 8557828

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Make table across from fryers. Ambient temperature reads 50F. Operator removed product to another unit. **Corrective Action Taken**
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on top of coffee machine. Operator put in cambro with a lid. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from fryers; chopped romaine (50F - Cold Holding); spring mix (50F - Cold Holding) per operator for 2 hours operator put in walk in cooler to bring down temperature. **Corrective Action Taken**

11/28/2023· 2y 3mo ago

Visit ID: 8557513

Met Inspection Standards

1 high

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Behind bar. 0ppm Warning - From follow-up inspection 2023-11-28: Dishwasher still not working. Using dishwasher in kitchen **Time Extended**

11/21/2023· 2y 3mo ago

Visit ID: 8372767

Follow-up Inspection Required

4 high, 1 int, 4 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Far left of cookline
  • 14-11-5:Basic - Equipment in poor repair. Ambient temperature of cooler under make table on cookline 50°F
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop 124°F. Operator increased heat **Corrective Action Taken**
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Server glass door cooler
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Behind bar. 0ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over prepared onions and peppers in cooler drawer under cookline Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken wings (47-50F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced turkey (50F - Cold Holding); Swiss cheese (50F - Cold Holding) in unit overnight Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (47-50F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced turkey (50F - Cold Holding); Swiss cheese (50F - Cold Holding) under make table on cookline closest to wall. Operator states in unit overnight Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in server cooler. Operator will date **Corrective Action Taken**