DirtyFLRestaurant Inspection Data

HIDDEN LAKES GOLF COURSE

Food safety records indicate HIDDEN LAKES GOLF COURSE in NEW SMYRNA BEACH has 8 inspections with a 2.1/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 8 reports on file

35 Fairgreen Avenue
New Smyrna Beach, Florida, 32168
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

11/24/2025· 4mo ago

Visit ID: 13581635

Met Inspection Standards

4 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -behind washer and dryer Warning - From follow-up inspection 2025-11-24: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline Warning - From follow-up inspection 2025-11-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler on cookline Warning - From follow-up inspection 2025-11-24: **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under equipment at bar Warning - From follow-up inspection 2025-11-24: Improved **Time Extended**

11/21/2025· 4mo ago

Visit ID: 10899175

Follow-up Inspection Required

6 high, 1 int, 14 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water damage to ceiling in bar area,per manager leak is fixed . Warning
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -ice Bucket on floor Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on cooler at bar Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee eating in bar area Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on cooler at bar Corrected On-Site Warning
  • 36-24-5:Basic - Hole in or other damage to wall. -behind washer and dryer Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -cook line Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler on cookline Warning
  • 36-64-5:Basic - Objectionable odors by drains next to washer Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -leaking pipe under 2 compartment sink by cookline Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -fish flour Warning
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under equipment at bar 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. -0 ppm corrected to 100 ppm Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee using self phone then continued to cook food Warning
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. - walk in cooler raw eggs over beer Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -approximately 15 rodent droppings on floor around clothes dryer Washer and dryer are located in a storage area. No food in storage area is separate from kitchen. Employee has cleaned and sanitized area Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked line reach in cooler shedded cheese ,sour cream,Cole slaw sliced cheese 46f -48f,Haddock 46f,Chicken 46f,hot dog 46f,cooked onions 46 f -moving food to another cooler Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottles of windex hanging on 2 compartment sink Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -items stored in hand sink at bar Corrected On-Site Warning

4/10/2025· 1y ago

Visit ID: 10815736

Met Inspection Standards

2 int, 2 basic

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the bar, employee items in bar cooler Warning - From follow-up inspection 2025-04-10: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door Repeat Violation Warning - From follow-up inspection 2025-04-10: **Time Extended**
  • 16-36-4:Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer in the bar Repeat Violation Warning - From follow-up inspection 2025-04-10: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Coleen Warning - From follow-up inspection 2025-04-10: **Time Extended**

4/8/2025· 1y ago

Visit ID: 10712936

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the bar, employee items in bar cooler Warning
  • 08B-38-4:Basic - Food stored on floor. Cases of naan bread walk in freezer Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47F, hot dogs 47F, shrimp 47F, beef 45F, onions 46F, sliced cheese 47F, fish 49F, sour cream 44F, shredded cheese 44F. Cookline unit. In and out of cooler for lunch, some items stocked after lunch (not prepped). Warning
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer in the bar Repeat Violation Warning
  • 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. Coleen Warning

11/7/2024· 1y 5mo ago

Visit ID: 10712583

Met Inspection Standards

3 int, 1 basic

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls, toaster area of kitchen Warning - From follow-up inspection 2024-11-07: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lizzie Warning - From follow-up inspection 2024-11-07: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Lizzie Warning - From follow-up inspection 2024-11-07: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.hanging off two compartment sink Warning - From follow-up inspection 2024-11-07: **Time Extended**

11/5/2024· 1y 5mo ago

Visit ID: 8720120

Follow-up Inspection Required

3 high, 6 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls, toaster area of kitchen Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook putting shredded cheese on a salad, touching fries while plating Bartender adding garnishes to multiple drinks Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In the bar, less than 150 ppm quat Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main cookline cooler overnight: fish 45F, burgers 45f, chicken 44F, Cole slaw 47F, shredded cheese 46F, sliced cheese 46F, cooked onions 46F, sour cream 46F. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bartender dumped drinks in the hand sink Warning
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test strips in the bar No chlorine test strips available Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lizzie Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Lizzie Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.hanging off two compartment sink Warning
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 93F Warning

2/15/2024· 2y 2mo ago

Visit ID: 8525107

Met Inspection Standards

1 high, 4 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. fryer area
  • 36-24-5:Basic - Hole in or other damage to wall. Next to walk in cooler behind shelving
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline hood area Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 125-147F. Heated and then moved to steam table approximately 2 hours prior. Advised to add more water to steam table and stir move frequently **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple employees with no food handler training Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey from 2 days ago

10/12/2023· 2y 6mo ago

Visit ID: 8342019

Met Inspection Standards

2 high, 5 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black residue, cookline behind grill
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, hot dogs 44F, Cole slaw 44-45F, blue cheese 44F overnight in cookline cooler
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat in the bar. Employee stated 2 tablets were used. Advised to use 1 and check sanitizer level
  • 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. Open bag of hot dogs from 2 days ago
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. On order per cook
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees with no food handler training
  • 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. Leah