Broad Stripes Golf & Social Club
11560 SE 176 Place Rd, Summerfield, FL 34491 · Permanent Food Service · License 5201971
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 25 complaint inspection3 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic (2 repeats)-34
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. Reach in cooler at the end of the cook line, cut tomatoes dated 8/15/26, cooked shrimp 8/18/26, turkey 8/4/26, ham 8/4/26, chicken salad 8/18/26.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. On cook line 8 portions of salmon 43°F still sealed in a vacuum seal bag.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
On cook line (drawers) raw pork and beef stored above hotdogs, Manager moved.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
On cook line, cut tomatoes no date marked, tuna salad no date, per manager items were prepared 08/23-24/2026.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For three new employees
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink near ice machine, blocked by bread rack and items inside sink, manager moved all.
Fixed on the spotRepeat violation
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Dry storage area, in with sugar not labeled, manager labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in freezer and dry storage area.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks no lid on prep tables, manager moved.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves soiled with food residue.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Two dead roaches on floor at the bar area (main entrance), employee cleaned all.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO 2 tank not secured at the bar area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.