SHADOW WOOD PRESERVE CLUB
6900 SHADOW CREEK BLVD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/28/2025
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage/wait station reach in cooler.
- 36-22-4:Basic - Floor area at cook line across from stove covered with standing water.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor in walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage reach in cooler at beverage/wait station.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of refried beans. Operator separated can to be returned to distributor. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with peppers. Educated operator on importance of storing food in food grade containers. Operator switched to food grade containers. Corrected On-Site Repeat Violation
- 01C-03-4:Intermediate - Clam/oyster tags not marked with last date served.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area and beverage/wait station. Operator placed paper towels at hand wash sinks. Corrected On-Site
- 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. Observed establishment using reduced oxygen packaging with raw meats and poultry. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection. **Corrective Action Taken**
Food safety inspection conducted on 3/28/2025 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 11/8/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Beverage wait station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with herbs. Operator placed herbs in food grade container. Corrected On-Site
- 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection. **Corrective Action Taken**
- 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. Observed establishment using reduced oxygen packaging with raw meats and precooked meats. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection. **Corrective Action Taken**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/8/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 3/14/2024
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense flour.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Walk in cooler. Corrected On-Site
- 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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100ppm. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in beverage wait station used as a dump sink. Educated operator on hand wash only. Repeat Violation
- 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. Observed establishment using reduced oxygen packaging with raw meats and precooked meats. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at banquet service area not wrapped.
Food safety inspection conducted on 3/14/2024 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 12/4/2023
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 12/4/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
4
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed condensation dripping from top of reach in cooler above food. Reach in cooler at end of cook line nearest dishwash area. Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dishwash area blocked by cart. Educated operator on importance of having hand wash sink unblocked. Operator moved cart. Corrected On-Site Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait/beverage station used as a dump sink. 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. Observed establishment using reduced oxygen packaging with raw meats and precooked meats. Warning
Food safety inspection conducted on 10/5/2023 revealed 5 total violations (0 high priority, 4 intermediate, 1 basic).