STONE CREEK GOLF CLUB & GRILLE

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pre cooked egg rolls stored in walk-in cooler dated 1/28. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon in pan on prep sink at end of cook line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on server side of pass through window: coleslaw (50F - Cold Holding). Manage4 stated coleslaw placed in ice bath two hours prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. Item stored in reach-in cooler across from cook line: cheese (50F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager removed some cheese, as it was stacked too high, and placed the cheese in the reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of cook line grill: chicken (128F - Hot Holding). Manager stated chicken placed in pan thirty minutes prior to temperature being taken. Manager turned up grill to reheat chicken. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 3/10/2025. Manager stated they are signed up for test on 2/23/26. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Interior of microwave on prep table at end of cook line soiled with old food debris. Repeat Violation

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. Two employee certificates expired in January of 2026.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area dusty. Repeat Violation

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. Salmon in pan on prep sink at end of cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep at end of cook line. Manager removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.

Basic - Ice bucket not inverted between uses. Ice bucket stored on top of dish machine. Manager turned bucket over. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Repeat Violation

Basic - Stored food not covered. Container of rice stored in walk-in cooler. Manager placed lid on container. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Food with mold-like growth. See stop sale. Strawberries stored in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked corned beef in walk-in cooler. Manager moved bacon to shelf beneath corned beef. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in reach-in cooler across from cook line grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on reach-in cooler across from cook line grill: ham (68F - Cold Holding). Manager stated ham placed on cooler thirty minutes prior to temperature being taken. Manager placed ham in reach-in freezer to reduce temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items stored in wait station reach-in cooler: cut lettuce (47F,48F - Cooling). Manager stated salads prepared the previous afternoon

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items stored in wait station reach-in cooler: cut lettuce (47F,48F - Cooling). Manager stated salads prepared the previous afternoon.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line grill: sausage (117F - Hot Holding); chicken (119F - Hot Holding). Manager stated items placed on grill one hour prior to temperature being taken. Manager turned up grill to reheat items. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Manager on duties manager certification expired on 3/10/2025.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table across from cook line. Blade of can opener on kitchen prep table. Soda gun in bar area.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three employee training certificates are copies.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area.

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. Salmon stored in reach-in cooler across from cook line grill.

Basic - Dead roaches on premises. Observed two dead roaches in wait station cabinet where towels are stored. Manager had employee discard dead roaches. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on ceiling in kitchen dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Employee moved drink to bottom shelf. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in kitchen area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees Elianos coffee stored in kitchen dry storage reach-in freezer. Manager voluntarily discarded coffee during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf above prep table at end of cook line. Employee removed keys during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Air curtain fan above back door dusty.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature on cook line. Manager placed chicken in refrigerator to finish thawing. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Three containers of mashed potatoes on day 8 dated 1/23

High Priority - Toxic substance/chemical improperly stored. Soap over dishmachine. Manager removed Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen has ice build up at top of door. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in corner of kitchen has food accumulated on the inside.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave in corner of kitchen has soiled door.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (oranges limes, strawberries ) stored over ready-to-eat food ( mayo, cooked eggs) in walk in cooler

Basic - Waste line missing at soda gun holster. No waste line on soda gun holster

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves handled raw beef then removed gloves and it on a new pair of gloves without washing hands.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink stored on top of dishmachine. Employee removed drink Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In corner of walk-in-freezer

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

High Priority - Container of medicine improperly stored. Observed bottle of ibuprofen stored above prep table in kitchen. Manager removed bottle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in-freezer open package of beef stored over and open package of vegetables. Manager moved box of vegetables. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of Chicken at 109F hot holding, Chicken had been on the stove for 45 minutes Employee reheated Chicken to 168 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cookline.

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. Observed commercially processed reduced oxygen packaged fish (grouper) labeled indicating product to remain frozen until time of use not open or removed from package.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food and drink stored in reach in cooler above food served to the public. Manager moved for to bottom shelf Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed a female staff member at the bar, place a lime on a glass with bare hands. A manager discussed this with the bar staff. Corrected On-Site

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 the heavy whipping cream at the bar, 8 ounces left, no date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the first make table cutting board is stained. ALSO, the back lower blade guard for the electric slicer has dried food debris. ALSO, the soda gun at the bar has build up. ALSO, the can opener blade has dried debris on the blade. This was disassembled and cleaned. Corrective Action Taken

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. Observed no verification.

Basic - Bowl or other container with no handle used to dispense food. Observed multiple soufflé cups used to portion food on the cook line. Cups were removed. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean spoons stored in the wait station, in a pan with food debris. The pan was sent to dish. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on top of the ice machine, a non clean surface. A tray was placed on the ice machine. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee lunch box stored on the glass front reach-in cooler. Moved to the office. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the oven handles. These were removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm, Manager set up three compartment sink, quaternary ammonium 300ppm.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, marinara sauce date marked 09/24/2020 Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar area, manager provided. Corrected On-Site

Basic - Food stored on floor. In walk-in cooler, ice bag on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels on prep table at the cook line, employee moved to bucket Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, marinara sauce date marked 01/21/22 Repeat Violation Admin Complaint

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. Marinara sauce date marked 01/21/2022 Repeat Violation Admin Complaint

Basic - Equipment in poor repair. At the bar area, dish machine not working (not working sign posted), operator order a new machine,

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, to g stored on oven Handle, manager moved. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers, manager inverted. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. At the cook line, powder supplements above reach-in cooler, manager moved. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at the bar area, chlorine 0 ppm.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw fish tray above lasagna tray, manager moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line risotto date marked 12/13/21 and 12/29/21. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line risotto date marked 12/13/21 and 12/29/21. Repeat Violation Admin Complaint

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. Reach-in cooler at the server area, milk no date marked.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line, manager provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At the bar area under sink, spray bottle with green liquid, not labeled Manager labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink on prep table, manager discarded, also employee drink inside cooler at the server station, manager removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. One at the cook line, manager moved. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the bar area, popcorn handle in contact with the popcorn, manager removed the scoop out of the machine. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. At the bar area, on top of popcorn machine, manager inverted. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the cook line two live flying insects, also at the dish machine area two flying insects Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, trays of raw fish and chicken above uncovered cooked pork and pasta.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, backed beans date marked 6/20/21, in house herb butter 6/15/21. At the cook line, vegetables 6 /28/21, pasta date marked 7/6/21.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, backed beans date marked 6/20/21, in house herb butter 6/15/21. At the cook line, vegetables 6 /28/21, pasta date marked 7/6/21.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At the dining area, popcorn machine no lid installed, Manager moved and covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 44°, slaw 45, Manger moved items to freezer. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Male employee at the cook line rinsed knife.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For two employees

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, potatoes no date marked, also at the walk-in cooler, melon containers, potatoes and rice no date marked, per employee items cooked or prep 07/09/21, Employee date marked. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table, above prep tables and in use equipments, Manager moved all. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between prep table and reach-in cooler, Employee moved to dish washer. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. t the cook line, two tongs on oven handle, Employee moved. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the server station, tongs touching chips, Manager fixed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the server station

Basic - Old food stuck to clean dishware/utensils. Clean plates at the dish machine area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves heavily soiled.

Basic - Stored food not covered. In walk-in freezer, cooked pork.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line, wet cloth on prep table, manager moved to sanitizer solution. Corrected On-Site