TIMACUAN CLUB

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. - Formica peeling at cookline shelves Warning - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - above hand wash sink at cookline - over back door Warning - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - below hand wash sink at cookline Warning - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - cookline cooler door slanted off hinge Warning - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - at dish station - below bar equipment - below coffee station Warning - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop Warning - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-05-13: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects found - 3 around floor drains under bar sink - 3 around soda lines below bar soda gun - 2 around flour drains below dish machine Warning - From follow-up inspection 2025-05-12: 6 around floor drains at bar Admin Complaint

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-05-12: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. - Formica peeling at cookline shelves Warning - From follow-up inspection 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - above hand wash sink at cookline - over back door Warning - From follow-up inspection 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - below hand wash sink at cookline Warning - From follow-up inspection 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - cookline cooler door slanted off hinge Warning - From follow-up inspection 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - at dish station - below bar equipment - below coffee station Warning - From follow-up inspection 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop Warning - From follow-up inspection 2025-05-12: Time Extended

High Priority - Live, small flying insects found - 3 around floor drains under bar sink - 3 around soda lines below bar soda gun - 2 around flour drains below dish machine Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline soiled Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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

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. Warning

Basic - Building components, attachments or fixtures in poor repair. - Formica peeling at cookline shelves Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling tile missing. - above hand wash sink at cookline - over back door Warning

Basic - Cove molding at floor/wall juncture broken/missing. - below hand wash sink at cookline Warning

Basic - Equipment in poor repair. - cookline cooler door slanted off hinge Warning

Basic - Floor area(s) covered with standing water. - at dish station - below bar equipment - below coffee station Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop Warning

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2025-01-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cook line soiled - From follow-up inspection 2025-01-16: Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-01-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. - bottle of purple liquid - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - interior of water well soiled - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic container used to dispense bulk flour - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. - over mop sink - over hand wash sink - above ice tea station - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - below hand wash sink - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. - Formica on selves peeling - doors not hung properly at cookline cooler - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cook line - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - door frame in disrepair at back door - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter below flat top grill - From follow-up inspection 2025-01-16: Time Extended

Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. - at dish machine. Drain overflows when dish machine running. - From follow-up inspection 2025-01-16: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - pork glaze date marked 12/15

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - sliced cheese (47F - Cold Holding); - shredded cheese (46F - Cold Holding); - smoked ham (46F - Cold Holding); - smoked turkey (46F - Cold Holding); - raw chicken (46F - Cold Holding); - cooked lamb (48F - Cold Holding); - coleslaw (48F - Cold Holding); - stewed bacon (46F - Cold Holding) - butter (46F - Cold Holding); - yogurt (46F - Cold Holding); - mascarpone (46F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cook line soiled

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - stewed bacon

Intermediate - Spray bottle containing toxic substance not labeled. - bottle of purple liquid

Basic - Accumulation of debris inside warewashing machine. - interior of water well soiled

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine

Basic - Bowl or other container with no handle used to dispense food. - plastic container used to dispense bulk flour

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling tile missing. - over mop sink - over hand wash sink - above ice tea station

Basic - Cove molding at floor/wall juncture broken/missing. - below hand wash sink

Basic - Dead roaches on premises. - 2 below dish machine prewash sink - 1 below prep sink - 2 on glue trap behind ice machine

Basic - Equipment in poor repair. - Formica on selves peeling - doors not hung properly at cookline cooler

Basic - Floor soiled/has accumulation of debris. - below cook line

Basic - Hole in or other damage to wall. - door frame in disrepair at back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter below flat top grill

Basic - Standing water in floor drain/floor drain draining very slowly. - at dish machine. Drain overflows when dish machine running.

Basic - Stored food not covered. - chicken wings on cooling rack stored overnight

High Priority - Roach activity present as evidenced by live roaches found. - 6 below ware wash counter - 4 between shelf and wall above ware wash counter - 4 in ceiling grids of drop ceiling __ Total 14 live roaches Admin Complaint

High Priority - Roach excrement and/or droppings present. - at wall below ware wash counter - on shelves storing clean plates Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. - 6 on floor at small opening in cove base next to cookline cooler - 2 on floor below 2 bay sink - 4 on floor below stove and grill station - 1 on top of dish machine __ Total 13 rodent droppings Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - black beans (46F - Cold Holding); - mash potato (46F - Cold Holding); - mozzarella cheese block (47F - Cold Holding); - raw chicken (47F - Cold Holding); - raw burgers 2 case (46F - Cold Holding); - steaks 2 case (46F - Cold Holding); - canned crab 1 case (46F); - corned beef 1 case (46F - Cold Holding); - ham 1 case (46F - Cold Holding); - liquid eggs 1 case (46F - Cold Holding); - butter 1 case (46F - Cold Holding); - various cheese 3 cases (46F - Cold Holding)

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - mash potato, black beans - manager states made on Sunday

Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine soiled

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing. - above ice tea station

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - above triple sink - small opening above ice machine

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 ROP

Basic - Equipment in poor repair. - Formica is peeling off above cookline

Basic - Floor soiled/has accumulation of debris. - below cooking equipment - below ice tea station

Basic - Floor tiles missing and/or in disrepair. - below ice machine - below cookline equipment

Basic - Hole in or other damage to wall. - small hole at cove base to right of cookline cooler - wall and ceiling above hand wash sink at kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - counter soiled below grill station - hood filter

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make station ; sour cream (46F - Cold Holding); salsa (46F - Cold Holding) items were stored in a hotel pan on top of another not allowing for air circulation

Intermediate - No hot running water at three-compartment sink. Water

Basic - Ceiling tile missing. At the dish washer tile is open and needs to be closed

Basic - Equipment in poor repair. Formica shelves on the cooks line are splitting in several areas

Basic - Faucet/handle missing at plumbing fixture. Mop sink

Basic - Floor soiled/has accumulation of debris. -grease build up at the fryer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the grill and flat top

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Line employee added a glove after touching raw meat with out a hand wash

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 finished sweeping floor, then handled clean to go tray without washing hands

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. Line employee garnished a finished sandwich with bare hands, when observed, donned gloves

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. - 12 droppings on the floor in the corner of the cooks line - 3 on the floor next to the mop sink -4 on the floor along wall under dish machine shelving (soiled dish side) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler); hot dog (47° F - Cold Holding) - pork loin sitting off temperature control, 65-77F;

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - seared ahi tuna

Intermediate - No hot running water at three-compartment sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewash area

Intermediate - No soap provided at handwash sink. Hws at the ware wash area Hand sink at the cooks line

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser at the HWS in the stock room /ice machine area

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at bar handsink

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Ceiling tile missing. In the dish area

Basic - Dead roaches on premises. - 5 on glue traps under three compartment sink Admin Complaint

Basic - Faucet/handle missing at plumbing fixture. At the mop sink

Basic - Floor soiled/has accumulation of debris. Soda syrup on the floor - debris and grease on the floor under cookline

Basic - Floor tiles missing and/or in disrepair. At the grill on the cooks line

Basic - Light shield damaged/in disrepair. In the dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of the grill

Basic - Water leaking from pipe and/or faucet/handle. Faucet at the 3 compartment sink