FIDDLESTICKS COUNTRY CLUB (MAIN)
15391 CANONGATE DR
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Near dish room.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling shelf in walk-in cooler across from cook line.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under corner prep station by cook line. Operator discarded and replaced, 200ppm. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry store room by walk-in cooler/freezer 2 cans chick peas, 2 cans gherkins, 3 cans kidney beans heavily dented at seams.
- 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. No air gap at dishwashing station before dishwashing machine. Operator hung hose restoring proper air gap. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In pastry station raw shell eggs over ready-to-eat garnishes and berries in reach-in cooler. In main protein walk-in cooler, raw grouper over ready-to-eat cooked macaroni salad. Operator removed for proper food storage. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked.
Food safety inspection conducted on 2/18/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/28/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues, produce walk-in cooler, pantry walk-in cooler. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Banquet room dishwashing machine 0ppm chlorine after running and priming three times. Technician took machine out of service to repair, instructed staff to send all dishes to main kitchen for proper sanitation. **Corrective Action Taken** Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door of kitchen two way splitter added, no vacuum breakers. Operator installed at time of inspection. Corrected On-Site Warning
Food safety inspection conducted on 10/28/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/31/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable, smooth, durable. Visible wear of floor in meat walk-in cooler. Warning - From follow-up inspection 2024-07-31: **Time Extended**
Food safety inspection conducted on 7/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/30/2024
High Priority
6
Intermediate
3
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-12-4:Basic - Floors not constructed to be easily cleanable, smooth, durable. Visible wear of floor in meat walk-in cooler. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher Bar(Chlorine 0ppm) after running and priming three times, replacing chlorine. Technician arrived at time of inspection, adjusted machine, chlorine 50ppm. Repeat 3/1/2024. Corrected On-Site Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish in main walk-in freezer inside reduced-oxygen packaging done in house over cooked chicken stock in reduced-oxygen packaging done in house, not in original commercial packaging. Spoke with operator that reduced-oxygen packaging done in house must still be arranged for proper food protection. Operator began rearranging foods at time of inspection. **Corrective Action Taken** Repeat Violation Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry area reach-in cooler, cooked apples crumble marked 5/10/2024, today is 5/30/2024. Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry area reach-in cooler, cooked apples crumble marked 5/10/2024, today is 5/30/2024. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers in prep area corner: raw mussels (47F - Cold Holding) stored overnight per operator. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers in prep area corner: raw mussels (47F - Cold Holding) stored overnight per operator. Repeat 3/1/2024. Repeat Violation Admin Complaint
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu no consumer advisory present, poached eggs offered, not indicated as raw. 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 or process waiver approved by the Division of Hotels and Restaurants. Observed in house reduced-oxygen packaging of raw meats, deli meats, cooked foods, fish in 10k bags. Repeat 3/1/2024 Repeat Violation Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast and lunch menus provided without consumer advisory. Provided operator with printed advisory, advisory posted at bar. Corrected On-Site Warning
Food safety inspection conducted on 5/30/2024 revealed 10 total violations (6 high priority, 3 intermediate, 1 basic).
Inspection on 4/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/12/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-12: Time extension given to allow operator time to train employees. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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 or process waiver approved by the Division of Hotels and Restaurants. Reduced-oxygen packaging of fish, cooked meats and raw meats stored more than 48 hours. Warning - From follow-up inspection 2024-03-12: Time extension given to allow operator time to submit for HACCP plan and/or process waiver. **Time Extended**
Food safety inspection conducted on 3/12/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 3/1/2024
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. In reach-in cooler drawers at corner of prep area, observed reduced-oxygen packaged fish fully thawed in package with label. Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled top of ice machine between uses, in far back of kitchen. Operator placed in clean container. Corrected On-Site Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) in bar after running and priming three times. Operator had employees bring dishes to main kitchen for proper sanitation **Corrective Action Taken** 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 in reach-in cooler drawers at corner of prep area reduced-oxygen packaged raw salmon and grouper packed on site, fully thawed. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer observed raw beef over ready-to-eat cooked lobster, no longer commercially packaged. Operator was unable to rearrange foods at time of inspection due to large volumes of food and delivery in freezer. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach-in cooler drawers at corner of prep area, observed reduced-oxygen packaged fish fully thawed in package with label. Also Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reach-in cooler drawers at corner of prep area reduced-oxygen packaged raw salmon and grouper packed on site, fully thawed. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach-in cooler right side cook line saute: raw eggs (51F - Cold Holding); raw egg whites (46F - Cold Holding) four under 4 hours per operator. Operator voluntarily discarded the items. Corrected On-Site Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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 or process waiver approved by the Division of Hotels and Restaurants. Reduced-oxygen packaging of fish, cooked meats and raw meats stored more than 48 hours. Warning
Food safety inspection conducted on 3/1/2024 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).