River Greens Golf Course Rest
47 Lake Damon Dr, Avon Park, FL 33825 · Permanent Food Service · License 3800024
What drove the grade
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-8
- Safety score92
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 visitSep 11, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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 a container of hotdogs in the walk in cooler, per operator opened yesterday morning that are not date marked, operator date marked.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use
Observed quaternary test strips are expired since 12/2021.
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed operator preparing orders with a watch on, operator removed watch.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed holder of plastics forks in the kitchen not inverted, operator corrected.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.