DirtyFLRestaurant Inspection Data

HIDDEN LAKES GOLF COURSE

Food safety records indicate HIDDEN LAKES GOLF COURSE in NEW SYMRNA BEACH has 8 inspections with a 2.7/5 overall rating. Food safety practices have remained consistent.

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

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/24/2025

Inspection #: 3611183

Inspection Date: 11/21/2025

Inspection #: 3611183

Inspection Date: 4/10/2025

Inspection #: Visit ID: 10815736

  • 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**

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10712936

  • 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

Inspection Date: 11/7/2024

Inspection #: Visit ID: 10712583

  • 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**

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8720120

  • 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

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8525107

  • 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

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8342019

  • 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