DirtyFLRestaurant Inspection Data

OLD MEMORIAL GOLF CLUB

13600 NATIONAL GOLF DR

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10701613

  • N/A:No Violations Were Observed

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8785533

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on shelf over reach-in cooler at cook line. Employee discarded water. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100ppm. Employee reset sanitizer, tested 200ppm. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of whipped butter 64 F in reach-in cooler on cook line. Employee states that it was stored on prep table for about 30 minutes and just moved into the reach-in cooler. **Corrective Action Taken** Repeat Violation

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8517646

  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line. Employee cleaning at time of inspection. **Corrective Action Taken**
  • 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. Observed employee rinsed soiled dishes and placed in dish machine to clean, then handled clean dishes without washing hands first.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water temp 81F on cook line. Employee discarded water at time of inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test less than 100ppm. Employee reset solution, test 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of butter (62F - Cold Holding)stored on counter top at cook line. Recommended time control for semi soft butter.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumped water and rinsed glasses in handwash sink at bar. Discussed with employee that handwash sink is for hand wash only.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at prep area.

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8525774

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. Warning - From follow-up inspection 2023-10-13: In progress. **Time Extended** - From follow-up inspection 2023-12-05: Operator created a plan but has not submitted. Admin Complaint

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8517218

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. Warning - From follow-up inspection 2023-10-13: In progress. **Time Extended**

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8384151

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at end of cook line blocked off with duct tapes, not accessible for employees to wash hands due to plumbing issues. Discussed with operator about handwash sink must be repaired and accessible for employees within 7 days. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. Warning