BROWNWOOD HOTEL AND SPA
3003 BROWNWOOD BLVD, The Villages FL 32163 · 352-626-1246
Last inspected Aug 20, 2026 · 10 visits since July 2023
NOV 23
JAN 25
JUN 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 1 fly on prep table in front of walk in coolers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 performing reduce oxygen packaging on raw fish, cooked pork, cooked chicken and cooked beef since 2024. Observed in walk-in cooler multiple vacuum sealed bags of cooked chicken, cooked beef and cooked pork date marked 5/4/2026, also in walk-in cooler observed commercially process ham in vacuum sealed mags dated 05/27/26.
Jun 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the breakfast station (chef's studios area) at 10:45am: yogurt 51F, cut tomatoes 51, liquid eggs 52F and 54F, sour cream 49F, half and half 49F per manager items were 41F and bellow at 7:00am, manager voluntarily discarded all.
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 performing reduce oxygen packaging on raw fish, cooked pork, cooked chicken and cooked beef since 2024. Observed in walk-in cooler multiple vacuum sealed bags of cooked chicken, cooked beef and cooked pork date marked 5/4/2026, also in walk-in cooler observed commercially process ham in vacuum sealed mags dated 05/27/26.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the front area with ambient temperature of 52F.
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per manager fish was not frozen when was placed inside vacuum sealed bag on May 4, 2026 (total of 3lb of fish). Also, Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. In walk-in freezer, raw fish bags (two) not labeled, only date marked (05/04/2026).
Food with mold-like growth. See stop sale. Cooked mushrooms with mold like substance
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Opens container with milk and half and half not cover/protected.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per manager fish was not frozen when was placed inside vacuum sealed bag on May 4, 2026 (total of 3lb of fish).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the breakfast station (chef's studios area) at 10:45am: yogurt 51F, cut tomatoes 51, liquid eggs 52F and 54F, sour cream 49F, half and half 49F per manager items were 41F and bellow at 7:00am, manager voluntarily discarded all.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Paperwork not available at inspection time, kitchen personnel aware of time frame, all items under sneeze guard discarded at 11:00, (from 7:00am to 11:00am). Inspector provided a digital copy.
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 performing reduce oxygen packaging on raw fish, cooked pork, cooked chicken and cooked beef since 2024. Observed in walk-in cooler multiple vacuum sealed bags of cooked chicken, cooked beef and cooked pork date marked 5/4/2026, also in walk-in cooler observed commercially process ham in vacuum sealed mags dated 05/27/26.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For raw salmon offered during breakfast. Inspector provided one, manager posted.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the front area with ambient temperature of 52F.
In-use tongs stored on equipment door handle between uses. On oven handle, manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and spa tiles in 79F water, employee removed the water.
Nov 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made ranch dressing prepared on 11/11
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. House made ranch dressing prepared on 11/11
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine water filters last changed 2/2023
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back exit of kitchen
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Food with mold-like growth. See stop sale. Green peppers in walk in cooler moldy.
Live, small flying insects found. 1 fly on prep table in front of walk in coolers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (50F - Cold Holding); ham (49F - Cold Holding) items in reach in cooler in cafe studio, operator stated they just got finished from closing and the food was on the front line but moved to larger reach in cooler. Other items were 41F or below.
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/ 1 manager N.Pimental expired 2/16/2025.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired 10/2024.
Spray bottle containing toxic substance not labeled. Spray bottle by Handwash sink in cafe studio no label, operator dumped out bottle.
Cutting board has cut marks and is no longer cleanable. Multiple cutting board with cut marks.
Food stored on floor. Box of beef on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in meat walk in cooler.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Unlabeled squeeze tube of yellow in color liquid on shelf in dry storage area with a mold like substance inside interior of bottle. Manager not positive if it was syrup or oil. Manager discarded.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue substance on dish area table. Employee did not know what it was. Spray bottle labeled by employee as windex.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishmachine reaching high temp of 156F. Triple sink set up and maintenance will work on dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth laying on dish area table. Manager moved.
Nov 14, 2023Inspection 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Unwashed fruits/vegetables stored with ready-to-eat food. Washed fruit stored under unwashed produce in walk in cooler
Jul 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm. Operator added water to bucket 200ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon had old dated sticker on container. Operator took old sticker off and put a new label on.
Spray bottle containing toxic substance not labeled. Pink chemical spray bottle in 3 compartment sink area. Operator discarded.
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in self service fruit bowl unwrapped. Operator wrapped apples.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Parfaits and fruit cups
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.