Clewiston Country Club
1217 San Luiz Ave, Clewiston, FL 33440 · Permanent Food Service · License 3600032
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 high priority (fixed on the spot, 2 repeats), 1 basic (1 repeat)-18
- Administrative complaint on Aug 3Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed in walk in cooler Chicken salad made 7/23 (40°F - Cold Holding); Coleslaw made 7/23 (40°F - Cold Holding); Tuna Salad made 7/23 (40°F - Cold Holding). Operator removed from buffet and walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation: Observed in walk in cooler Chicken salad made 7/23 (40°F - Cold Holding); Coleslaw made 7/23 (40°F - Cold Holding); Tuna Salad made 7/23 (40°F - Cold Holding).
Operator removed from buffet and walk in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
One item on bar did not have a cover. Operator provided cover.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Acetone stored on shelf with clean tea pitchers. Operator removed and stored correctly.
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator removed and stored correctly.
Fixed on the spotRepeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.