Glenview Country Club
3190 Glenview Dr, The Villages, FL 32162 · Permanent Food Service · License 7000384
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 complaint inspection3 high priority (2 fixed on the spot, 1 repeat), 2 intermediate, 7 basic-27
- Administrative complaint on Sep 28Counts in full until a follow-up finds the problems fixed-20
- Safety score53
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 visitSep 28, 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: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Buttermilk mix for frying 58°F
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1:45 PM Bolagnaise sauce (119°F - Hot Holding); brown gravy (109°F - Hot Holding); ribs (98°F - Hot Holding); lobster soup (110°F - Hot Holding); mushroom Sauce (109°F - Hot Holding 2:50Pm Bolagnaise sauce 170°F ribs 172°F lobster soup 173°F mushroom Sauce 180°F in hot holding unit in back area
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 10ppm, operator put new sanitizer bucket on dish machine, now at 100ppm
Fixed on the spotRepeat violation
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips for dish machine
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cooks line cutting board grooved cutting board
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in Freezer ice build
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cooks line under the grill, oven deli cooler buildup grease soil and food debris build up Can opener soiled
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors are buildup grease and soiled throughout kitchen
Code 38, Lighting: Light shield damaged/in disrepair.
Kitchen hood light bulb is missing and shield is damaged
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.
- 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.