PLANTATION GOLF AND COUNTRY CLUB
9905 Southwest 44th Avenue
Gainesville, Florida, 32608
Alachua County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-05-13: Walk-in cooler shelves show rust and pitting on surfaces. **Time Extended**
Food safety inspection conducted on 5/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 5/5/2025
High Priority
6
Intermediate
4
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna 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 at cooks line. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed ribs employee beverage on shelf above clean dish ware at dishwasher area. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed ribs employee phone and keys and shelf at cooks line above food prep area. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ribs in walk-in cooler in reduced oxygen packing done onsite without HACCP plan not properly labeled. Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cook and chill, cooked ribs and walk cooler operator stated they had been prepared and held more than 48 hours and have not been removed from packaging operator does not have an improved HACCP plan. Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 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. Observed dishwasher machine not reaching 160F for high temperature sanitation. Instructed operator dishware and equipment must be properly sanitized in 3 compartment sink. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in walk-in cooler one pound raw thawed cod fish in reduced oxygen packaging done onsite. Operator stated it had not been frozen the entire time. Operator voluntarily disposed of all above items. Corrected On-Site Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed thawed fish reduced oxygen packing done onsite in walk-in cooler without label or date. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach-in cooler at salad station over bread and sliced cold cuts. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ribs employee diced onions, shredded cheese, and sour cream on counter at end of salad bar buffet not covered or protected. Warning
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter portions, diced onions, shredded cheese and sour cream on counter at salad bar buffet that was not properly time marked. Operator stated it had been placed out more then 4 hours prior. Operator voluntarily disposed of all above items. Corrected On-Site Warning
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed ribs cooked and chill bbq ribs in walk-in cooler not properly labeled. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. 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. Observed operator is doing onsite reduced oxygen packing for fish without approved HACCP plan. Warning
Food safety inspection conducted on 5/5/2025 revealed 16 total violations (6 high priority, 4 intermediate, 6 basic).
Inspection on 9/9/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working containers of spices and oils at cooks line not labeled.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed reporting responsibilities with operator.
- 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. Observed open packages of cheese in walk-in-cooler and cooks line opened more then 24 hours prior as per employee statement, and was not properly date marked. Observed operator correct issue to meet standards for inspection. Corrected On-Site
Food safety inspection conducted on 9/9/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at waitress station by soda machine not inverted or protect it.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ob sour cream at 54F and shredding cheese at 61F in pan of melted ice at wait station salad station. Observed operator remove and discard both items.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical spray on counter at wait staff station. Observed employee remove bottles. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe hand sink at bar area used as dump sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at bar.
Food safety inspection conducted on 11/8/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 7/12/2023
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting boards at cooks line have cut marks and are no longer cleanable.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area behind nozzles on soda machine with mold-like substance.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings boards on cooks line soiled.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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.
Food safety inspection conducted on 7/12/2023 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).