INTERLACHEN COUNTRY CLUB CLUBHOUSE
2245 Interlachen Court
Florida, 32792
Seminole County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/5/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave and oven with debris at prep station
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At prep station
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheeseburger soup cooling from last night 48-50F at walk in cooler. Operator discarded Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bechamel sauce date marked 2/8 Operators discarded Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 cracked shell eggs. Operator discarded Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheeseburger soup at 48-50F per operator cooling from last night
- 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. Milk with no date marked, per operator opened on Saturday. Corrected On-Site
Food safety inspection conducted on 3/5/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup. Operator immediately cleaned Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and Bowles in banquet storage room not covered
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters on ice Machine -Cooler that is out of order is soiled inside. Advised to clean as to not attract pests and vermin
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut ready to eat cabbage in walk in cooler. Operator immediately removed mushrooms Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream made on site in reach in cooler dated 11/8 . Operator immediately discarded Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at room temperature at salad station. Less than 4hrs per operator. Operator immediately placed into cooler for temperature recovery
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
Food safety inspection conducted on 11/21/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 6/4/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : 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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours . Warning - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended** - From follow-up inspection 2024-05-17: Facility submitted HACCP plan and has been received, they're pending for approval **Time Extended** - From follow-up inspection 2024-06-04: HACCP plan received. Inspector to verify approval, and compliance with, at next unannounced inspection. **Time Extended**
Food safety inspection conducted on 6/4/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : 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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours . Warning - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended** - From follow-up inspection 2024-05-17: Facility submitted HACCP plan and has been received, they're pending for approval **Time Extended**
Food safety inspection conducted on 5/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/22/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : 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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours . Warning - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-22: **Time Extended**
Food safety inspection conducted on 3/22/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/20/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insect on ceiling tiles located over cook line. 2 small flying insects on cook line, 1 on top of plates, 1 over prep table 1 small flying insects on located in cook line 3 small flying insects in mop sink closet 2 small flying insects in dishwasher area Total= 10 Warning - From follow-up inspection 2024-03-20: 2 small frying insects in prep table located in cook line 2 small flying insects in dishwasher area 5 small flying insect in mop sink room Admin Complaint
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test trips or thermometer for high temperature dish machine. Warning - From follow-up inspection 2024-03-20: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours . Warning - From follow-up inspection 2024-03-20: **Time Extended**
Food safety inspection conducted on 3/20/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/19/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance inside ice machine Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside pumpkin seeds and quinoa container in dry storage. Warning
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in dry storage Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting raw chicken wearing a watch Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.Provided to operator Corrected On-Site Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink in dishwasher area Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes in WIC banquet cooling over night at 45F operator throw product away. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insect on ceiling tiles located over cook line. 2 small flying insects on cook line, 1 on top of plates, 1 over prep table 1 small flying insects on located in cook line 3 small flying insects in mop sink closet 2 small flying insects in dishwasher area Total= 10 Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted vegetables in hot box at 107F told operator to reheat in oven. 10 minutes later temperature at 179F **Corrective Action Taken** Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator Corrected On-Site Warning
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink pipe in repair. No water available. Located next to hot box. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test trips or thermometer for high temperature dish machine. 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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours . Warning
Food safety inspection conducted on 3/19/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 11/21/2023
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 11/21/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/19/2023
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Storage room where the in use soda boxes are stored Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks by waitstaff station not inverted
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave located at salad station
- 25-05-4:Basic - Single-service articles improperly stored. Case of 32 ounce to go container stored on floor of dry good storage
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon poke and Blue fin tacos are not identified as raw Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu used in the lounge next to the main dining area does not have a consumer advisory. Emailed operator consumer advisory sign **Corrective Action Taken**
- 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. Pasta and rice made on Sunday per operator not date marked Corrected On-Site
Food safety inspection conducted on 9/19/2023 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).