Country Club of Mount Dora
1900 Country Club Blvd, Mount Dora, FL 32757 · Permanent Food Service · License 4501433
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 18 routine inspection6 high priority (2 fixed by the Oct 19 follow-up, 4 fixed on the spot), 5 intermediate, 16 basic (2 repeats); basic violations cost 12 at most-45
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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. Cooked burger in walk in cooler
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken out of original container stored in same box as ready to eat fries
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw unpasteurized shell eggs stored over open wine bottles in the bar
Fixed on the spot
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Fruit and danish being server in banquet area
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food server plating food Coached manager
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm 50 ppm
Fixed on the spot
Intermediate5
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.
Broccoli soup Milk
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quat expired November 2025
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior oven Interior double door reach in cooler Slicer
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
9/25 expired
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Menu font is smallest on menu
Basic16
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Cinnamon sugar
Code 08, Food protection and cross-contamination: Food stored on floor walk in freezer
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Bra let plating food server
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Green cutting board in dish area
Ice buildup in walk-in freezer.
Code 21, Wiping cloths and linens: Clean linens stored on floor dry storage
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles ne t to single service in the bar
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets
Fixed on the spot
Cleaned and sanitized equipment or utensils not properly stored.
Handles not going same way plastic and soup spoons
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Coffee filter
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
On bar small black straws
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Handwashing sink in bar leaking at faucet
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Dishroom and bar
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Ladies room
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Over coffee machine in bar area
Floor soiled/has accumulation of debris.
Under racks dry storage
Repeat 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.