DirtyFLRestaurant Inspection Data

FREEDOM POINTE AT THE VILLAGES

With 7 documented inspections, FREEDOM POINTE AT THE VILLAGES in THE VILLAGES has achieved a 3.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

1550 El Camino Real
Florida, 32159
Spanish Springs
Sumter County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 7 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10876493

Met Inspection Standards

5 basic

  • 08B-38-4:Basic - Food stored on floor. Shrimp and pasta in boxes on floor of walk in freezer.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around the door of the walk in freezer. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured standing water out of container with knife in it in prep area. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee removed sanitizer bucket from prep table in the pub kitchen. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloths on prep table in sanitizer bucket. Corrected On-Site

6/5/2025· 9mo ago

Visit ID: 10740884

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas in kitchen around air vents are soiled. Inside the walk in cooler #1 in front of fan guard.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee pink thermos on pastry prep table next to icing, manager moved drink to the bottom. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. 2 wooden spoons cracked/in disrepair. Cutting boards on cooks line with deep cut marks.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer with a thick ice build up.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door jam soiled on reach in cooler across from oven on cooks line. Reach in cooler gaskets soiled in pub kitchen. Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. One spatula hanging on wall with old food debris still attached, manager moved item to dirty dish area.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over fish in reach in cooler on cooks line, manager moved beef below. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); egg (50F - Cold Holding); sausage (49F - Cold Holding) items on top of ice, the top portion of food items were warmer than the bottom, operator buried the containers within an ice bath and retempted egg 38, ham 43, sausage 42. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Can opener blade soiled, operator cleaned. **Corrective Action Taken**

12/11/2024· 1y 3mo ago

Visit ID: 8735031

Met Inspection Standards

3 high, 2 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet in ware wash area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around drawer unit doors in back kitchen area soiled with slimy substance. Behind ice chute soiled with black substance. Exterior of bulk food containers soiled with food debris. All were cleaned during this inspection. Corrected On-Site Repeat Violation
  • 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Manager flipped over plates on salad bar. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets 74F on pub dining room tables. Also, butter packets being passed from guest to guest. Stop sale issued for 100 packets.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 74F on pub dining room tables. Also, butter packets being passed from guest to guest. Stop sale issued for 100 packets.
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Containers with butter packets on tables throughout dining room.
  • 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/ Female front of house manager in position for 2.5 years is not certified.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cook line soiled with food debris.

4/18/2024· 1y 10mo ago

Visit ID: 8651231

Met Inspection Standards
  • N/A:No Violations Were Observed

4/11/2024· 1y 11mo ago

Visit ID: 8572860

Follow-up Inspection Required

1 high

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine 134F at the dish level in cook line area Chlorine dish machine in bar area 0ppm Warning

12/13/2023· 2y 3mo ago

Visit ID: 8572361

Met Inspection Standards
  • N/A:No Violations Were Observed

12/12/2023· 2y 3mo ago

Visit ID: 8356831

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Glass door reach in cooler in front line area with ambient temperature of 48F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. broccoli slaw (47F - Cold Holding); milk (47F - Cold Holding); half and half (50F - Cold Holding) operate has documented temp log for the cooler from today. Operator moved items to walk in cooler to cool. Corrected On-Site Warning
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Par cooked chicken Warning