Burnt Store Marina Country Club
24315 Vincent Ave, Punta Gorda, FL 33955 · Permanent Food Service · License 4606085
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 8 basic (3 repeats)-29
- Safety score71
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 visitJul 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed cold holding unit in disrepair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete at cookline.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer 0ppm on test strip due to empty sanitizer container. Operator replaced the sanitizer container with a full container of chlorine sanitizer and primed it to a minimum of 50ppm.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Observed 3 rodent droppings at corner wall of cookline. Operator removed the rodent droppings and cleaned the floor area.
Fixed on the spot
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.
Observed pasta not date marked at Reach in Drawers. Operator date marked the food item.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips at establishment.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris at frontline handwash sink by the entrance to the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handwash sink next to Walk in Cooler. Operator placed paper towels at handwash sink.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt and pepper containers not labeled on shelf at kitchen next to Make Table. Operator labeled the food items.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed Cold Holding Unit inoperable at cookline.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed multiple plates not inverted on top shelf at kitchen.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
Observed no trash can at frontline handwash sink.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 2 dead roaches at kitchen against the corner wall at cookline and next to the wall at front entrance to the kitchen. Operator removed the dead roaches and cleaned the floor area.
Fixed on the spot
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Observed fly sticky tape at frontline kitchen area. Educated the operator. Operator removed the fly sticky tape.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed partial floor with unsealed concrete at cookline.
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.