Cheese Course (the)
11355 S Dixie Hwy, Pinecrest, FL 33156 · Permanent Food Service · License 2333068
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 intermediate (2 repeats), 14 basic (4 repeats); basic violations cost 12 at most-23
- Safety score77
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 1, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed dust on dish rack above cooler next to kitchen entrance.
Repeat violation
Non-pitting surface rust on food-contact equipment.
Observed on dry food and dish racks.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator replaced at time of inspection.
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container of sugar with no label; above prep table next to dry food rack.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed cup on prep table in kitchen.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed in walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface.
Observed at front counter reach in; rusted shelves.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 coolers in prep area no longer maintaining proper temps, as per operator, used as dry storage. Observed no TCS foods stored inside.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed on dry dish racks; old labels.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled in reach in coolers.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed plastic containers with lid stored on floor in storage closet.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed under triple sink, observed next to coolers in prep area.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed cracked light shield; above dish machine.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed in bucket and in sink; not in use.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed next to soda fountain; unsecured.
No Heimlich maneuver/choking sign posted.
Observed no choking poster; inspector provided via email.
No copy of latest inspection report available.
Observed no copy printed.
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.
- 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.