DTE GOLF AT WEKIVA GOLF CLUB
With 8 documented inspections, DTE GOLF AT WEKIVA GOLF CLUB in LONGWOOD has achieved a 3.1/5 food safety rating. Recent inspections indicate some food safety concerns.
4100 WEKIVA CLUB CT
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
All Inspection Reports
Inspection Date: 9/15/2025
Inspection #: Visit ID: 10928496
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler
- 36-36-4:Basic - Ceiling tile missing. - at storage room
- 36-24-5:Basic - Hole in or other damage to wall. - near back door of storage room
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked chicken at cookline cooler Corrected On-Site Repeat Violation
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings in food storage room located separate from kitchen. - 6 on floor below shelves storing Togo boxes - 1 on pvc pipe behind shelves storing Togo cups - 4 on floor near open area at the end of storage shelves Operator cleaned up affected areas Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT; Chef states held overnight - marry me chicken (49F - Cold Holding); - milk (51F - Cold Holding); - tzatziki (48F - Cold Holding); - hummus (49F - Cold Holding); - butter (48F - Cold Holding); - black bean and corn (52F - Cold Holding); - pizza sauce (51F - Cold Holding) Warning
- 53A-08-4:Intermediate - No list of certified food service managers available at the establishment. 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
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site
Inspection Date: 9/15/2025
Inspection #: Visit ID: 13520373
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. - at storage room - From follow-up inspection 2025-09-15: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - near back door of storage room - From follow-up inspection 2025-09-15: **Time Extended**
- 53A-08-4:Intermediate - - From initial inspection : Intermediate - No list of certified food service managers available at the establishment. Warning - From follow-up inspection 2025-09-15: **Time Extended**
- 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 2025-09-15: **Time Extended**
Inspection Date: 3/6/2025
Inspection #: Visit ID: 8992664
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - styrofoam cup used to dispense bulk dry seasoning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven handles
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw burger over hot dogs. Chef moved. Corrected On-Site
- 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. - goat cheese spread date marked 2/21/25
- 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. - goat cheese spread
Inspection Date: 10/14/2024
Inspection #: Visit ID: 8993547
- N/A:No Violations Were Observed
Inspection Date: 10/2/2024
Inspection #: Visit ID: 8991982
- 22-41-4:High Priority - - From initial inspection : 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) Warning - From follow-up inspection 2024-10-02: Chlorine zero ppm. Manager states technician arrived and fixed yesterday. **Time Extended**
Inspection Date: 10/1/2024
Inspection #: Visit ID: 8762377
- 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) Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. - no soap, no paper towels at hand wash sink in kitchen Corrected On-Site
Inspection Date: 2/13/2024
Inspection #: Visit ID: 8491925
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Sanitized utensils at dish wash area not inverted
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At first make table on cooks line
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Both cards missing trainer signature and expiration date
Inspection Date: 9/5/2023
Inspection #: Visit ID: 8448209