ANGLER'S CLUB
1020 CANAL ST, The Villages FL 32162 · 3527536734
Last inspected May 5, 2026 · 9 visits since December 2023
APR 24
JAN 25
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 01/18 Japanese whiskey containing dairy. Employee discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Toxic substance/chemical improperly stored. Several chemical bottles stored on table over container. Sanitizer on prep table over potatoes. All were moved.
Bowl or other container with no handle used to dispense food. Bowl in bin of sugar. Removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelf over triple sink not inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of brown sugar. Moved.
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted at host stand
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils in 58F water. Operator removed utensils.
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority7 Intermediate4 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cream in reach in cooler on cooks line, employee moved lobster below.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (57F - Cold Holding); cream (56F - Cold Holding) items in reach in cooler overnight per kitchen manager. bacon jam with cooked onions (61F - Cold Holding) item sitting at room temperature temperature over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon jam with cooked onions (61F - Cold Holding) item sitting at room temperature temperature over night see stop sale. milk (57F - Cold Holding); cream (56F - Cold Holding) items in reach in cooler overnight per kitchen manager, see stop sale. cream (47F - Cold Holding); lobster (46F - Cold Holding) items in small container on top of an ice pack, operator filled one of the containers with ice. No change in retemps.
Toxic substance/chemical improperly stored. Orange cleaner spray bottle over clarified butter container by Handwash sink next to walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the ends of the splitter attached at mop sink.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Ice in bar Handwash sink indicating sink is used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink behind bar. In employee bathroom.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees missing certificates.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment sous vide cooks pork chops.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted in dining.
Soap dispenser at handwash sink not working/unable to dispense soap. At Handwash sink next to walk in cooler, employee fixed dispenser. At Handwash sink on server alley.
Equipment in poor repair. Sugar container lid is cracked in dry storage room.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 81-92F, operator replaced water with hot water 135F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cook line.
Working containers of food removed from original container not identified by common name. Bulk bin in dry storage/liquor room.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Arugula half a bag 50F 2 heads of cutlettuce 48F Quarter head of cut romaine 48F Butter 6oz 53F Half a cup shredded cheese 56F 2 lbsCajun butter 48F lbs reach in cook line One Sliced tomatoes 53F Small cooked potatoes 1 lbs 46F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in cooler, all items placed in from walk in early this morning, see stop sale: Arugula half a bag 50F 2 heads of cut lettuce 48F Quarter head of cut romaine 48F Inspector noted a cutting board was placed where it was hindering the cover of the reach in cooler from closing completely. Reach in on cook line, placed in from walk in this morning, see stop sale: Butter 6oz 53F Half a cup shredded cheese 56F Cajun butter 48F lbs reach in cook line Sliced tomatoes 53F Small cooked potatoes 1 lbs (in since last night) 46F 48F shrimp out 20 mins ago reach in by walk in cooler, placed back in walk in to cool
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line deeply grooved.
Jan 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp machine only reaching 130F. Triple sink was set up for use and manager put in call for repair. Whole inspector was onsite dish machine was fixed and was temping at 200F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck stored over raw beef. In walk in cooler. Raw chicken stored over raw and ready to eat shrimp reach in cooler on cook line. Employee moved.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 01/18 Japanese whiskey containing dairy. Employee discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Lobster tail in reach in cooler by walk in cooler. Unknown how long it was in there. 2lbs Japanese whiskey containing dairy marked 01/18 as prepared date. Employee discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Arugula half a bag 50F 2 heads of cutlettuce 48F Quarter head of cut romaine 48F Butter 6oz 53F Half a cup shredded cheese 56F 2 lbsCajun butter 48F lbs reach in cook line One Sliced tomatoes 53F Small cooked potatoes 1 lbs 46F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in cooler, all items placed in from walk in early this morning, see stop sale: Arugula half a bag 50F 2 heads of cut lettuce 48F Quarter head of cut romaine 48F Inspector noted a cutting board was placed where it was hindering the cover of the reach in cooler from closing completely. Reach in on cook line, placed in from walk in this morning, see stop sale: Butter 6oz 53F Half a cup shredded cheese 56F Cajun butter 48F lbs reach in cook line Sliced tomatoes 53F Small cooked potatoes 1 lbs (in since last night) 46F 48F shrimp out 20 mins ago reach in by walk in cooler, placed back in walk in to cool
Toxic substance/chemical improperly stored. Sanitizer bucket on bottom of prep table next to clean pans and brown sugar. Employee moved.
Handwash sink used for purposes other than handwashing. Grater in sink by point if sale systems. Employee moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On site Reduced oxygen packaged lobster in reach in cooler by walk in with no date mark. Employee did not know how long lobster had been in this reach in. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of mold like substance up on ice shot. Manager cleaned.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line deeply grooved.
Food stored on floor. Container of peeled shallots and container of garlic stored in floor. Oysters in box on floor walk in. Manager moved.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. On site reduced oxygen packaged lobster in reach in cooler only marked with name and date packaged. Discussed properly marking packaged food with date and time of packaging as well as date and time product expires. Employee removed all lobster from packaging.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth in bottom of cooler in reach in by walk in cooler. Employee moved.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Oyster tags not marked with last date served.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Ice in hand wash sink in beverage station
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not marked with last date served.
Old labels stuck to food containers after cleaning.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.