Lemon Bay Golf Club
9600 Eagle Preserve Dr, Englewood, FL 34224 · Permanent Food Service · License 1801124
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut melon (51°F - Cold Holding); coleslaw (46°F - Cold Holding) stored on top of ice at the server expo line. The operator stated the melon had been held for approximately 1 hour. The operator properly stored the potentially hazardous foods in an ice bath.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap at both ends of the cook line.
The operator replaced with working dispensers.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored on a shelf above the reach in cooler at the entrance to the cook line nearest the office. The operator properly stored the beverage.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on the top exterior of warewashing machine.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee cell phone stored on a food preparation surface near in-use knives at the end of the cook line nearest the three compartment sink. Observed an employee cell phone stored on a shelf above the reach in cooler at the entrance to the cook line nearest the office. The operator properly stored the cell phones.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry in the mop sink.
The operator properly stored the wet mop.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.