DirtyFLRestaurant Inspection Data

WENTWORTH GOLF CLUB

2990 WENTWORTH WAY

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10792696

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in kitchen Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board on prep table, drink removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack, cigarettes on prep table next to clean utensils and equipment
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in bar Repeat Violation
  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar
  • 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 77F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 77F after tuning the water for 3 minutes, after running all sinks and dishmachine water temperature was 90F **Corrective Action Taken**
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane tanks inside kitchen

Inspection Date: 12/11/2024

Inspection #: Visit ID: 8722144

  • 51-11-4:Basic - Carbon dioxide tanks in bar area not adequately secured.
  • 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean glass plate stored on table below paper towel dispenser exposed to splash in kitchen. Operator removed plates and washed in dishmachine. Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-17-5:Basic - Floor tiles missing near fat-fryer.
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 36-32-5:Basic - Hole in ceiling tiles in kitchen.
  • 14-69-4:Basic - Ice buildup on walk-in freezer door.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area.
  • 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.
  • 41-17-4:Intermediate - Squeeze bottle located in warewashing area containing pink soap not labeled.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8578254

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven and fryer door handles
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as a dump sink
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Traci bartender/server no employee training

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8344360

  • 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. Staff removed fish from packaging during inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar 45F cold hold, second temperature 43F cold hold, double stacked in prep unit. Staff moved cheese to reach in cooler
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8327280

  • N/A:No Violations Were Observed