MYSTIC DUNES RESORTS AND GOLF-KENZIE'S
7600 MYSTIC DUNES LANE
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 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).