Ccc/Gbi Keene's Point LLC
6300 Jack Nicklaus Pkwy, Windermere, FL 34786 · Permanent Food Service · License 5809294
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (fixed by the Nov 6 follow-up), 5 intermediate (2 fixed on the spot), 13 basic (1 repeat); basic violations cost 12 at most-31
- Safety score69
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 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. 12 containers of cooked rice made on 10/10 10 containers of cooked risotto made on 10/09 In cooler at cook line
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Cook making cucumber salad with bare hands. Corrective action taken
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. For steak on special menu Provided consumer advisory sign and sign was posted
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand sink in server area
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Cook filled container with water from hand sink at ware wash area
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink at cook line Hand sink at server station
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chef Jonathan showed up at end of inspection
Fixed on the spot
Basic13
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Tuna. Packaged states removed from package before thawing. Tuna in sealed package completely thawed in cooler at cook line
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Male cook
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in portable freezer for ice cream
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave at cook line Salamander at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Main ice machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Debris build up under salamander at cook line
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Hot water handle missing for hand sink at server area. Cold water doesn't turn on.
Water leaking from pipe and/or faucet/handle.
Hand sink at cook line and at 2 prep sink leaking at hot water handle faucet
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole in wall at bar area
Wall soiled with accumulated grease, food debris, and/or dust.
Black debris on wall at ware wash area
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling by 3 compartment sink is bulging due to water damage, from leak in ceiling
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust on ceiling in kitchen area
Ceiling tile missing.
Tiles missing in dry storage area by walk in cooler and main ice machine downstairs
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.
- 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.