CANE GARDEN C.C.
1726 Bailey Trail
Florida, 32162
Sumter County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Salmon filets fully thawed in reduced oxygen package Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from fryers Warning
- 35A-02-7:High Priority - Live, small flying insects found 2 live flies on cutting board in cook line area 2 live flies in prep area on prep table 1 live fly in front line area on reach in cooler Discussed washing and sanitizing cutting boards before use with operator. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding) Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink in cook line area hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) In reach in cooler across from fryers chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding) Operator states no temperatures were taken today. Items were all prepared yesterday. See stop sale. Repeat Violation Admin Complaint
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks 1 dishwasher 5 servers Warning
Food safety inspection conducted on 5/13/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 12/26/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink in shelf over clean plates. Moved. Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee moved pan of raw then Repeat Violation Admin Complaint
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Ale employee on cooked e touched apron them continued to cook without washing hands. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer units: wings 47-48 (39F - Cold Holding); meatloaf (46F - Cold Holding then 39F - Cooling); Italian sausage (47F - Cold Holding then 39F Cooling). Ice was added to meatloaf and italian sausage, wings were moved to walk in cooler, and manager voluntarily discarded. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 116F in alto sham. Began reheating. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler and freezers soiled with food debris throughout establishment. Interior of ice machine has green substance on deflector plate. Began cleaning. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink on cook line. Both items placed at sink. Corrected On-Site
Food safety inspection conducted on 12/26/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 5/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/16/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Salmon on package states it should be removed from packaging before thawing
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Flounder in standing water is 50F. Recheck 40F Operator moved to walk in cooler **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in cook line area 1 live fly in pizza area
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled dishes in dish pit, began to scoop ice without hand wash. Discussed with employee who washed hands and discussed with manager. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pesto cream sauce 49F Vodka cream sauce 50F Cream soup base 49F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large reach in cooler unit across from broiler Operator states that the food was moved from the walk in cooler at 10am. Operator states the cooler is waiting on parts to be fixed. Food moved to walk in freezer- corrected onsite Turkey Burgers 47F recheck 41F Scallops 47F recheck 41F Roast beef 45F recheck 38F Steak 47F recheck 40F In reach in cold well in cook line area. See stop sale. Pesto cream sauce 49F Vodka cream sauce 50F Cream soup sauce 49F Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with trash can. Operator moved. Corrected On-Site
Food safety inspection conducted on 5/16/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 5/2/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under grill: raw burgers (51F - Cold Holding); hot dogs (50F - Cold Holding); sausage (50F - Cold Holding); sliced Swiss cheese (53F - Cold Holding) In reach in cooler next to microwave: blue cheese (53F - Cold Holding); shredded mozzarella (51F - Cold Holding); sliced tomatoes (45F - Cold Holding); cooked sausage (45F - Cold Holding); diced tomatoes (45F - Cold Holding); cooked peppers (45F - Cold Holding) Operator moved items to walk in freezer to rapidly chill. Operator states all items were moved from walk in cooler to reach in cooler approximately 3 hours ago. No documented temperature monitoring **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 4/29/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-04-6:Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Reysha Badillo - From follow-up inspection 2024-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
4
Intermediate
3
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw fish on baker rack dripping into pan. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine Fish filets
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from grill in cook line area- cut leafy greens (48F - Cold Holding); cut tomatoes (49F - Cold Holding); shrimp (58F - Cold Holding); coconut shrimp (67F - Cold Holding); raw chicken (46F - Cold Holding); Swai filets (64F - Cold Holding) Reach in cooler across from stove in cook line area- cut leafy greens (47F - Cold Holding); cut tomatoes (51F - Cold Holding); sausage (48F - Cold Holding); shredded mozzarella (50F - Cold Holding) Front line cold well- cut leafy greens (51F - Cold Holding); cut tomatoes (50F - Cold Holding); coleslaw (51F - Cold Holding); shredded cheese mix (51F - Cold Holding) Operator states all items were placed in coolers at 12pm. Operator moved items to walk in freezer to rapidly chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to grill in cook line area- cooked peppers (96F - Hot Holding); cooked mushrooms (102F - Hot Holding); cooked onions (91F - Hot Holding) operator moved to stove to reheat to 165F **Corrective Action Taken**
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Reysha Badillo
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink at cook line. Operator removed. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 cooks 4 servers
Food safety inspection conducted on 4/3/2024 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).
Inspection on 12/14/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler in front of flat top grill in cook line area ambient temperature 47F.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives between coolers in cook line area. Operator removed. Corrected On-Site
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Operator removed to be washed **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator made fresh bucket 200ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (52F - Cold Holding); shrimp (51F - Cold Holding); raw chicken (49F - Cold Holding); coconut shrimp (48F - Cold Holding); beef burgers (49F - Cold Holding); hot dogs (51F - Cold Holding); sausage (50F - Cold Holding) In reach in cooler in front of flat top grill and 2 drawer cooler under grill. Operator states items were placed in cooler at 10:30am. Operator moved items to walk in freezer to rapidly chill Recheck: wings 41F; coconut shrimp 38F; burgers 40F; hot dogs 39F; sausage 38F Repeat Violation Corrected On-Site Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked onions, peppers and mushrooms. Operator time marked 10:30am. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at the end of the cook line. Operator stocked. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle in prep area. Operator labeled. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/14/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).