Lost City Golf Club
301 Orange Tree Dr, Atlantis, FL 33462 · Permanent Food Service · License 6000903
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection5 high priority (2 fixed by the Sep 23 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-24
- Administrative complaint on Sep 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score64
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 visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Same.
More time given
- First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Beverage cooler at bar: hot dogs ( 52°F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Bechamel 9/8, cheese sauce 9/5, short rib jus 9/10, vegetable soup 9/11, chicken noodle 9/15.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beverage cooler at bar: hot dogs ( 52°F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Tall stainless True cooler on cook line: raw tuna (46°F - Cold Holding); seared tuna (45°F - Cold Holding); raw shrimp (45°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw smoked salmon over chili at walk in cooler, raw salmon over fully cooked lobster at walk in freezer. Both products not in commercial packaging. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Stainless steel polish stored in same drawer as clean knife and microplane grater. Operator stored polish properly.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam and mussel tags not marked with last date served.
Educated operator. Advised operator to mark tags with last date served.
Repeat violationAdministrative complaint
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Tuna poke bowl and smoked salmon bagel not identified as raw on menu. Operator updated menu during course of inspection.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards at cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.
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