Hidden Lakes Golf Course
35 Fairgreen Ave, New Symrna Beach, FL 32168 · Permanent Food Service · License 7405727
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (no follow-up needed), 2 intermediate, 3 basic-15
- Safety score85
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 visitNov 2, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: In use breading not sifted every 4 hours.
2 covered containers on bottom prep table with clumps from using previous days.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 in the bar around the soda nozzle
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Opened cream cheese from Sunday brunch
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Gaskets in poor repair.
Upright cooler
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Drain for handsink in the dish 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.
Safest restaurants in New Symrna Beach
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