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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: SOUTHERN WOODS GOLF CLUB License Number: SEA1900938
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1501 CORKWOOD BLVD
HOMOSASSA, FL 34446-6519

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/28/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-15-4    Basic - Accumulation of food debris/soil residue on mop sink.
36-03-4    Basic - Broken tile missing on walls **Repeat Violation**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Sides of equipment
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. Scoops and spatulas inside metal pan with crumbs
50-09-4    Basic - Current Hotel and Restaurant license not displayed. Expired 2/19
14-17-4    Basic - Dry storage shelves with rust that has pitted the surface. In kitchen and downstairs storage
14-11-4    Basic - Equipment in poor repair. ** ice machine door is cracked * inside machine is cracked * inside walk in freezer door has jagged edges * metal strip coming off in walk in cooler
36-73-4    Basic - Floor soiled/has accumulation of debris. *Under coffee station in kitchen * under shelving where paper towels and chemicals are
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Kitchen
36-11-4    Basic - Floors not maintained smooth and durable. Downstairs walk in cooler floors and storage room floors.
08B-38-4    Basic - Food stored on floor. Oil, soda boxes in downstairs storage Corned beef and items stacked on top in walk in cooler Bread box walk in freezer
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
36-24-5    Basic - Hole in or other damage to wall. Under chemical shelving, big hole in wall
14-70-4    Basic - Ice buildup in walk-in freezer.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Dishwasher hand sink
25-05-4    Basic - Single-service articles improperly stored. Togo cups and bowls on floor
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. *White shelving by window * gaskets on cooks line
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by dish machine.
14-41-4    Basic - Walk-in freezer gasket torn/in disrepair.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. Kitchen
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door cooler on cooks line Bottom Chicken salad 53° Heavy cream 53° Tuna 47° Provolone 55° Sliced cheddar 60° Swiss 60° Blue cheese 58° Cut lettuce 47° Shredded cheddar 60° Operator emptied cooler and called for repair. Operator understands the unit cannot be used until the core temperature of the food can hold at 41° or below. **Corrective Action Taken**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef over mayonnaise bucket
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken salad Heavy cream Tuna Shredded cheddar Provolone Sliced cheddar Swiss Blue cheese Cut lettuce
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. One door cooler
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Amanda
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher hand sink
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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