LAKE JOVITA GOLF & COUNTRY CLUB
12900 LAKE JOVITA BLVD, DADE CITY 33525
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
All Inspection Reports
Inspection on 5/9/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm), operator remade solution Sanitizer Bucket (Chlorine 200ppm).
Food safety inspection conducted on 5/9/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/12/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Warning - From follow-up inspection 2025-03-12: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled. Soda gun holster behind bar soiled. Warning - From follow-up inspection 2025-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 12/16/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Warning
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Next to ice machine, removed for cleaning **Corrective Action Taken** Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage on top shelf of tall reach in cooler on cook line, removed Corrected On-Site Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. ROP meats in walk in freezer packaged over 48 hours with no label information. Warning
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler and freezer next to dumpster not secured when not in use Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. ROP swordfish steaks in walk in freezer not labeled Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked food in reach in cooler, order corrected Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is using reduced oxygen packaging for raw swordfish, scallops, shrimp, cooked meatballs, short ribs and mojo pork with no approved HACCP plan. Warning
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ROP short ribs in walk in freezer from 12/13 not labeled Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled. Soda gun holster behind bar soiled. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuuming raw and cooked meats and fish with no approved HACCP program. Per GM, establishment is also vacuuming sealing raw meats which are ordered by club members for personal use. These items are sealed directly before issuing to customer. Per GM and chef, establishment will discontinue all ROP unless a HACCP plan is submitted and approved. Warning
Food safety inspection conducted on 12/16/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 6/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. 2 cooks 2 prep cooks 3 servers. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-13: **Time Extended**
Food safety inspection conducted on 6/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/28/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of both prep tables in prep area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 cooks in kitchen. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In sink on cook line in container of standing water.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep area.
- 33-16-4:Basic - Open dumpster lid. Operator closed it during inspection. Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 2 cooks 2 prep cooks 3 servers. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser and bleach in prep area. Operator put label on both bottles. Corrected On-Site
Food safety inspection conducted on 5/28/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 12/28/2023
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning - From follow-up inspection 2023-12-28: Dish machine parts in order. Will observe at next inspection. **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Observed cook with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-12-28: Observed cook with no hair restraint while engaging in food preparation. **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 138.8f Warning - From follow-up inspection 2023-12-28: Parts for heating mechanism in process, awaiting delivery, will observe at next inspection, 3-compartment in use **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently three cooks and 2 servers Warning - From follow-up inspection 2023-12-28: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently three cooks and 2 servers **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-12-28: Parts for heating mechanism in process, awaiting delivery, will observe at next inspection, 3-compartment in use . **Time Extended**
Food safety inspection conducted on 12/28/2023 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
2
Intermediate
8
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning
- 13-03-4:Basic - Observed cook with no hair restraint while engaging in food preparation. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Vaccum packed fish thawing at three compartment sink Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed vaccum packed salmon thawing at room temp. Chef stated they receive fresh fish then vacuum pack it then freeze it. Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 138.8f Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Chef stated they receive fresh fish then vacuum pack it then freeze it. Did not observe 10k bags on site Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently three cooks and 2 servers Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 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. Manager printed and had employees start signing **Corrective Action Taken** Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Chef stated they receive fresh fish then vacuum pack it then freeze it. Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink next to cook line. Manager opened dispenser **Corrective Action Taken** Warning
- 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. Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink next to dish area Warning
Food safety inspection conducted on 12/19/2023 revealed 13 total violations (2 high priority, 8 intermediate, 3 basic).
Inspection on 8/23/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2023-08-23: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed bag in the box soda and oil stored on the floor. - From follow-up inspection 2023-08-23: **Time Extended**
Food safety inspection conducted on 8/23/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).