MYSTIC DUNES RESORTS AND GOLF-KENZIE'S
7600 MYSTIC DUNES LANE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Several on cookline equipment - From follow-up inspection 2025-03-05: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Baseboard off of wall next to conveyor oven - From follow-up inspection 2025-03-05: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer - From follow-up inspection 2025-03-05: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover on reach in cooler in server area - From follow-up inspection 2025-03-05: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-03-05: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator Repeat Violation - From follow-up inspection 2025-03-05: **Time Extended**
Food safety inspection conducted on 3/5/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 3/4/2025
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several on cookline equipment
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish rack across from make table in prep area Operator moved dishes to air dry **Corrective Action Taken**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Baseboard off of wall next to conveyor oven
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover on reach in cooler in server area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bags of lettuce and cartons of fruit over prepped vegetables in walk in cooler Operator moved Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several in dry storage Operator labeled Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in equipment storage area Operator cleaned Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plate sitting in handwashing sink on cookline Operator removed Corrected On-Site
Food safety inspection conducted on 3/4/2025 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 12/17/2024
High Priority
6
Intermediate
1
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate - From follow-up inspection 2024-12-17: Not checked **Time Extended**
- 29-07-5:Basic - - From initial inspection : Basic - Plumbing system improperly installed or repaired. Pipes beneath soda dispenser in service line are draining directly on to the floor instead of drain - From follow-up inspection 2024-12-17: **Time Extended**
- 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum sealing raw unfrozen salmon. - From follow-up inspection 2024-12-17: Not checked **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef over raw shrimp. Operator moved Corrected On-Site - From follow-up inspection 2024-12-17: Not checked **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum sealing raw unfrozen salmon. - From follow-up inspection 2024-12-17: . Discussed not using. Possibly ordering 10k bags. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding) - From follow-up inspection 2024-12-17: Not observed **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding). SEE STOP SALE - From follow-up inspection 2024-12-17: Not checked **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer behind bar 500+ppm - From follow-up inspection 2024-12-17: Not checked **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided documentation. Reviewed with operator Corrected On-Site - From follow-up inspection 2024-12-17: Not checked **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 9 total violations (6 high priority, 1 intermediate, 2 basic).
Inspection on 12/16/2024
High Priority
8
Intermediate
1
Basic
3
Total
12
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
- 29-07-5:Basic - Plumbing system improperly installed or repaired. Pipes beneath soda dispenser in service line are draining directly on to the floor instead of drain
- 29-17-4:Basic - Waste line missing at soda gun holster. Behind bar
- 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. 0ppm 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. Operator is vacuum sealing raw unfrozen salmon.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef over raw shrimp. Operator moved Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 4 in corner behind pizza maker 2 on top of ovens 5 under shelves in service line 5 in equipment storage room 2 in fire panel room Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum sealing raw unfrozen salmon.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding). SEE STOP SALE
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer behind bar 500+ppm
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided documentation. Reviewed with operator Corrected On-Site
Food safety inspection conducted on 12/16/2024 revealed 12 total violations (8 high priority, 1 intermediate, 3 basic).
Inspection on 4/16/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt. Pizza station Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Used both cases on Easter Corrected On-Site
- 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. Milk walk in cooler Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 11/9/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. To go containers. Dry storage Corrected On-Site
Food safety inspection conducted on 11/9/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).