PLANTATION CC CLUBHOUSE
PLANTATION CC CLUBHOUSE has 5 health inspections on file for its PONTE VEDRA BCH location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.
220 PLANTATION CIR, PONTE VEDRA BCH 320823923
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 11/21/2025
Inspection #: 3632434
Inspection Date: 5/15/2025
Inspection #: Visit ID: 10764516
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans/ containers.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso at 50°. (Overnight temperatures). Walk in cooler.
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine final cycle reached 151°. Per Establishment testing device. Person In Charge set up Three compartment sink Quaternary ammonium. 300 ppm. Service company called. Person In Charge had Dish machine fixed by end of inspection. 161°. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso at 50°. (Overnight temperatures). Walk in cooler.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Queso at 50°. (Overnight temperatures). Walk in cooler. Large covered container of Queso.
Inspection Date: 1/23/2025
Inspection #: Visit ID: 8765590
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Individually sealed packages of completely thawed tuna in walk in cooler with label stating to remove from packaging before thawing.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor at bar handwash sink wash sink. Employee moved solution to shelf. Corrected On-Site Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Individually sealed packages of completely thawed tuna in walk in cooler with label stating to remove from packaging before thawing.
- 29-42-4:High Priority - Vacuum breaker missing/incorrectly installed at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink with added splitter, vacuum breaker installed on chemical side of splitter. No vacuum breaker on non-chemical side. Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium used as sanitizer for wiping cloths. Establishment only has chlorine test strips.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Heat used as sanitizer for the dishmachine. No irreversible measuring device available. Inspector used inspector's "temp dot" to verify temperature reached 160F on dish surface.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Employee replenished paper towels. No paper towels at handwash sink by three compartment sink. Employee replenished paper towels. Corrected On-Site
Inspection Date: 5/29/2024
Inspection #: Visit ID: 8590280
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven door handles. All tongs removed and stored properly. Corrected On-Site
- 24-17-4:Basic - Silverware/utensils/pots/pans dried with a towel/cloth. Employee at three compartment sink drying dishes after sanitizing with a dry cloth. Inspector spoke to employee. Employee began to allow dishes to air dry. **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket wiping cloth solution stored on the floor in the bar.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of attached splitter.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in prep area with black staining.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All employee food handler training are photocopies.
Inspection Date: 1/11/2024
Inspection #: Visit ID: 8369444