Redtail Golf Club
26026 Member Ln, Sorrento, FL 32776 · Permanent Food Service · License 4508232
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection1 high priority (fixed by the Nov 5 follow-up), 4 intermediate (1 fixed on the spot, 1 repeat), 10 basic (2 repeats)-27
- Safety score73
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 visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Light not functioning.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
One live roach inside can opener. Operator killed and cleaned.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Alfredo Sauce in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink outside walk in cooler.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle with blue liquid at the bar. Operator labeled.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottle of cooking oil. Operator removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave interior. Operator cleaned.
Fixed on the spot
Reach-in cooler interior/shelves have accumulation of soil residues.
Prep reach in cooler interior. All reach in cooler interior at cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior prep cooler. Prep cooler gaskets All reach in cooler gaskets at cook line
Repeat violation
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In prep reach in cooler. Operator cleaned.
Fixed on the spot
Wall soiled with accumulated grease, food debris, and/or dust.
Wall by dish drying shelf. Wall by dish washer soiled.
Light not functioning.
2 bulbs at cook line.
Repeat violation
Floor soiled/has accumulation of debris.
Floor at cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Operator printed and posted.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.