REDTAIL GOLF CLUB
26026 MEMBER LN
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/19/2024
High Priority
2
Intermediate
7
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -white chest freezer gasket torn
- 36-11-4:Basic - Floors not maintained smooth and durable. -walk-in cooler floor
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 36-62-4:Basic - Light not functioning. -multiple lights in kitchen
- 38-01-4:Basic - Light shield damaged/in disrepair.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink and surrounding walls are soiled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of peeled boiled eggs in walk-in cooler, operator relocated **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut romaine lettuce 60F and sour cream 55F, per operator less than 2 hours stored in left side reach-in cooler, operator relocated to walk-in cooler to rapidly cool **Corrective Action Taken**
- 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. -milk in beer cooler, per employee opened 2 days ago, operator discarded
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained throughout the kitchen
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in bar area used to store strainer, operator removed **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at bar area warewashing machine. -CHLORINE
- 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. -handwash sink in bar area
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -two handwash sinks in kitchen have the water turned off, currently undergoing repairs **Corrective Action Taken**
Food safety inspection conducted on 12/19/2024 revealed 16 total violations (2 high priority, 7 intermediate, 7 basic).