DirtyFLRestaurant Inspection Data

CCC/GBI KEENE'S POINT LLC

6300 JACK NICKLAUS PKWY, WINDERMERE 34786

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/30/2025

Inspection #: Visit ID: 10746952

  • 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./whole tuna loin in reach in cooler/cut opened immediately/ Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line prep table/discarded immediately/ Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./cook line under deep fryers.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair./under cook line oven.
  • 29-08-4:Basic - Plumbing system in disrepair./kitchen entrance hand sink faucet disrepair.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado stored over cooked turkey and chicken/kitchen reach in cooler/ Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced cut tuna cold holding overnight at 49F/kitchen glass two door reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced cut tuna cold holding overnight at 49F/kitchen glass two door reach in cooler.
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./blue spray bottle in dish room.

Inspection Date: 12/18/2024

Inspection #: Visit ID: 8773420

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./cook at cook line. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.
  • 14-11-5:Basic - Equipment in poor repair./kitchen reach in cooler gasket torn.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./under cook line equipments.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./under dish machine and 3 compartment sink.
  • 21-04-4:Basic - Wiping cloth/towel used under cutting board.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar, flour and panko containers/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 47F/less than 4 hours per chef Cooked chicken wings 50F/less than 4 hours per chef/both moved to reach in freezer, rechecked burger patties 36F and cooked chicken wings 46F.

Inspection Date: 6/14/2024

Inspection #: Visit ID: 8581668

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both ovens on cooks line - microwave on cooks line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -both ovens on cooks line
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooks line reach in coolers
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - can opener - white cutting board at pizza station, (3)cook line - interior of fryers and baskets. - char grill -
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in prep area.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - meatballs in sauce prepared on Wednesday per operator.

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8372325

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-11-5:Basic - Equipment in poor repair. Cook line cold drawer gasket torn/stored cooked chicken wings. Cook line reach in cooler gasket torn.
  • 08B-38-4:Basic - Food stored on floor. Oil carton on kitchen floor. Ice bags on walk in freezer floor/downstairs.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris./cook line microwave.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./kitchen entrance hand sink interior soiled.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination./foam cup at wait station.
  • 21-04-4:Basic - Wiping cloth/towel used under green cutting board./bar.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container./non food grade paper used to line pickles.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen entrance hand sink. Wait station hand sink. Bar hand sink.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./form emailed to chef/ Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar hand sink. Kitchen entrance hand sink. Wait station hand sink.