Ventura Country Club
3201 Woodgate Blvd, Orlando, FL 32822 · Permanent Food Service · License 5807331
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 repeat), 7 basic (3 repeats)-32
- Safety score68
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 visitOct 6, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
hot dogs (93°F - Hot Holding)for 45 minutes Operator reheated 191°F
Fixed on the spot
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 burgers stored with cooked grilled chicken Operator switched Raw burgers over cooked wings
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 small fly in storage area
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Gallons of bleach stored on shelf with clean pans Operator removed
Fixed on the spot
Warewashing sanitizing solution exceeding the maximum concentration allowed.
500++ Operator added water recheck 200ppm
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards make table and prep area
Repeat violation
Code 41, Chemicals and toxic substances: bottle containing toxic substance not labeled.
Spray bottle of window cleaner in bar area Operator labeled
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing raw chicken in pan at room temperature Operator put in walk in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
81°F on stove Operator removed
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
Operator removed
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Around walk in freezer door that prevents from closing all the way
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Mop sink faucet Operator has work order in
Fixed on the spot
Standing water in bottom of reach-in-cooler.
Bottom make table cookline and pizza table
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Storage 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.