WINTER PARK RACQUET CLUB
2111 Via Tuscany
Florida, 32789
Orange County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors around fryers soiled with grease
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At cook line Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over RTE at reach in freezer Corrected On-Site
- 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 at server station not date marked. Per operator open for more than 24 hours Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired 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 3/7/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 11/22/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid and container of wings. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave with food debris Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No Handwash sink sign next to prep station Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
Food safety inspection conducted on 11/22/2024 revealed 4 total violations (0 high priority, 0 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.Operator placing cold cuts, fish, meats in ROP bags and keeping them for over 48 hrs. - From follow-up inspection 2024-06-04: HACCP plan received 4/15/24 and under review. Time extend to 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 3/26/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack and chef coat stored on clean table located at pastry station. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on clean 18 qts containers kept in dish area
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers kept under heating lamp located close to ice machine in kitchen. 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/ Corrected On-Site
- 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.Operator placing cold cuts, fish, meats in ROP bags and keeping them for over 48 hrs.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels on pantry station
Food safety inspection conducted on 3/26/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 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 9/20/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At liquor storage room
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mini bowls on shelving not inverted
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid covering container of chicken wings at cooks line cracked lid covering container of cut cabbage
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At pastry room and cold room No paper towel at cold room Emailed operator hand washing sign **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over ready to eat beef hotdogs at reach in cooler on cooks line Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings temping at 46F. Per operator item was in reach in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings temping at 46F. Per operator item was in reach in cooler overnight.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The regular menu has ahi nachos with no identifier The brunch menu offers eggs Benedict without an identifier Warning
Food safety inspection conducted on 9/20/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).