BLACK DIAMOND CLUB
3125 W BLACK DIAMOND CIR, Lecanto FL 34461 · (352)746-3440
Last inspected May 28, 2026 · 8 visits since July 2023
FEB 24
JUL 24
JAN 25
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Head chef Richard Howell
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up 3 compartment sink to manually sanitize Quaternary 200ppm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. All items in cold well. Operator time marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Head chef Richard Howell
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back prep area
Accumulation of black mold-like substance in the interior of the ice machine. On white plate of interior of machine
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with chlorine sanitizer at 0 ppm. Employee changed bucket and new reading is at 50 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of dairy in bar walk-in cooler without a date opened more than 24 hours ago. Employee voluntarily discarded.
Handwash sink used for purposes other than handwashing. Observed dispensing hose stored in handwash sink to the right of the three compartment sink. Employee moved.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Observed two spray bottles containing toxic chemicals stored next to clean plates and pastry piping bags. Operator moved and stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris. Operator cleaned and sanitized.
Paper towel dispenser at handwash sink unable to dispense paper towels. Operator corrected.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alan
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer bucket empty, 0ppm. Operator set up 3 compartment sink to manually sanitize until chemical delivery. Quaternary 3 compartment sink 200ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Grouper filets fully thawed in reduced oxygen packaging garlic in oil (77F - Cold Holding) on counter in cook line area, operator stated garlic was placed in oil on 7/14
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (77F - Cold Holding) on counter in cook line area, operator stated garlic was placed in oil on 7/14. See stop sale. In cold well at cook line: blue cheese (47F - Cold Holding); grilled peppers (50F - Cold Holding); salsa (51F - Cold Holding); sour cream (50F - Cold Holding) operator states items were taken out of walk in cooler at approximately 11am. Operator moved items to walk in freezer to rapidly cool. Recheck- blue cheese 43F; grilled peppers 42F; salsa 43F; sour cream 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (82F - Hot Holding); marinara sauce (87F - Hot Holding) operator states items were reheated on stove before being placed in steam table. Operator moved items back to stove to reheat. Recheck- chili 198F; marinara sauce 206F
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alan
No paper towels or mechanical hand drying device provided at handwash sink. Employee stocked items
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. Grouper filets
Employee with no hair restraint while engaging in food preparation. 2 employees in cook line area
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese filled pasta on front of cooks line 56F. Operator states pasta has been in container for less than an hour. Operator added ice to rapid chill. Second temperature 45F
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on top of dish machine. Operator labeled
Reach-in wine/beer coolers behind bar interior/shelves have accumulation of soil residues.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Operator set up to manually sanitize.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon from Sysco. Distributor emailed parasite destruction letter during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above soup base in walk in cooler. Operator corrected shelves.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator
Spray bottle containing toxic substance not labeled. Purple chemical spray bottle in prep area. Operator labeled bottle.
Accumulation of black mold-like substance in the interior of the ice machine.
Floor soiled under ice bin in bar area.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in beverage station. Emailed sign to operator
Old labels stuck to food containers after cleaning. On clean pans on dish rack
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in bar area
Wiping cloth sanitizing solution stored on the floor. Prep area. Operator moved bucket to shelf.
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.