CANE GARDEN C.C.
1726 BAILEY TRL, The Villages FL 32162 · 352-750-0627
Last inspected Apr 9, 2026 · 13 visits since December 2023
MAY 24
DEC 24
MAY 25
SEP 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in cook line area 1 live fly in pizza area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025047384 | May 13, 2025 | Jul 16, 2025 | $400 |
| 3--2024013655 | Dec 14, 2023 | Apr 23, 2024 | $200 |
| 3--2021008257 | Jan 20, 2021 | Jul 8, 2021 | $400 |
| 3--2015027876 | May 15, 2015 | Jul 14, 2015 | $200 |
Inspection history
13 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine in kitchen. Operator replaced bucket recheck 50ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Spray bottle containing toxic substance not labeled. 2 chemical spray bottles in dish machine area. Operator labeled.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line across from fryers
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residue. Reach in cooler closest to the fryers in cook line area Accumulation of black mold-like substance in the interior of the ice machine.
Sep 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 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 in bar machine. Operator changed out sanitizer bottle recheck 50ppm
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in reduced oxygen package
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. Whipped butter at front line. Operator time marked 9am.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Menu contains an item made with an undercooked animal food as an ingredient and description of item does not inform consumer of undercooked animal food ingredient. Eggs Benedict on breakfast menu. Operator removed unmarked menus and reprinted corrected menus onsite.
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. Matthew S.
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. Salmon in reach in cooler in cook line area. See stop sale.
Employee with no hair restraint while engaging in food preparation. Employee in cook line area with no hair restraint and another employee with no beard guard
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack
May 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers
May 16, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink in cook line area hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) In reach in cooler across from fryers chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding) Operator states no temperatures were taken today. Items were all prepared yesterday. See stop sale.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from fryers
May 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects found 2 live flies on cutting board in cook line area 2 live flies in prep area on prep table 1 live fly in front line area on reach in cooler Discussed washing and sanitizing cutting boards before use with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink in cook line area hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) In reach in cooler across from fryers chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding) Operator states no temperatures were taken today. Items were all prepared yesterday. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks 1 dishwasher 5 servers
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. Salmon filets fully thawed in reduced oxygen package
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from fryers
Dec 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee moved pan of raw then
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Ale employee on cooked e touched apron them continued to cook without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer units: wings 47-48 (39F - Cold Holding); meatloaf (46F - Cold Holding then 39F - Cooling); Italian sausage (47F - Cold Holding then 39F Cooling). Ice was added to meatloaf and italian sausage, wings were moved to walk in cooler, and manager voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 116F in alto sham. Began reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler and freezers soiled with food debris throughout establishment. Interior of ice machine has green substance on deflector plate. Began cleaning.
No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink on cook line. Both items placed at sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink in shelf over clean plates. Moved.
May 20, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 16, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in cook line area 1 live fly in pizza area
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled dishes in dish pit, began to scoop ice without hand wash. Discussed with employee who washed hands and discussed with manager.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pesto cream sauce 49F Vodka cream sauce 50F Cream soup base 49F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large reach in cooler unit across from broiler Operator states that the food was moved from the walk in cooler at 10am. Operator states the cooler is waiting on parts to be fixed. Food moved to walk in freezer- corrected onsite Turkey Burgers 47F recheck 41F Scallops 47F recheck 41F Roast beef 45F recheck 38F Steak 47F recheck 40F In reach in cold well in cook line area. See stop sale. Pesto cream sauce 49F Vodka cream sauce 50F Cream soup sauce 49F
Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with trash can. Operator moved.
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. Salmon on package states it should be removed from packaging before thawing
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Flounder in standing water is 50F. Recheck 40F Operator moved to walk in cooler
May 2, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under grill: raw burgers (51F - Cold Holding); hot dogs (50F - Cold Holding); sausage (50F - Cold Holding); sliced Swiss cheese (53F - Cold Holding) In reach in cooler next to microwave: blue cheese (53F - Cold Holding); shredded mozzarella (51F - Cold Holding); sliced tomatoes (45F - Cold Holding); cooked sausage (45F - Cold Holding); diced tomatoes (45F - Cold Holding); cooked peppers (45F - Cold Holding) Operator moved items to walk in freezer to rapidly chill. Operator states all items were moved from walk in cooler to reach in cooler approximately 3 hours ago. No documented temperature monitoring
Apr 4, 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/ Reysha Badillo
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw fish on baker rack dripping into pan. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine Fish filets
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from grill in cook line area- cut leafy greens (48F - Cold Holding); cut tomatoes (49F - Cold Holding); shrimp (58F - Cold Holding); coconut shrimp (67F - Cold Holding); raw chicken (46F - Cold Holding); Swai filets (64F - Cold Holding) Reach in cooler across from stove in cook line area- cut leafy greens (47F - Cold Holding); cut tomatoes (51F - Cold Holding); sausage (48F - Cold Holding); shredded mozzarella (50F - Cold Holding) Front line cold well- cut leafy greens (51F - Cold Holding); cut tomatoes (50F - Cold Holding); coleslaw (51F - Cold Holding); shredded cheese mix (51F - Cold Holding) Operator states all items were placed in coolers at 12pm. Operator moved items to walk in freezer to rapidly chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to grill in cook line area- cooked peppers (96F - Hot Holding); cooked mushrooms (102F - Hot Holding); cooked onions (91F - Hot Holding) operator moved to stove to reheat to 165F
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/ Reysha Badillo
Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink at cook line. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 cooks 4 servers
Accumulation of black mold-like substance in the interior of the ice machine. See stop sale.
Dec 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (52F - Cold Holding); shrimp (51F - Cold Holding); raw chicken (49F - Cold Holding); coconut shrimp (48F - Cold Holding); beef burgers (49F - Cold Holding); hot dogs (51F - Cold Holding); sausage (50F - Cold Holding) In reach in cooler in front of flat top grill and 2 drawer cooler under grill. Operator states items were placed in cooler at 10:30am. Operator moved items to walk in freezer to rapidly chill Recheck: wings 41F; coconut shrimp 38F; burgers 40F; hot dogs 39F; sausage 38F
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. Cooked onions, peppers and mushrooms. Operator time marked 10:30am.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at the end of the cook line. Operator stocked.
Spray bottle containing toxic substance not labeled. Bleach spray bottle in prep area. Operator labeled.
Equipment in poor repair. Reach in cooler in front of flat top grill in cook line area ambient temperature 47F.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives between coolers in cook line area. Operator removed.
In-use utensil stored in sanitizer between uses. Operator removed to be washed
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator made fresh bucket 200ppm
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.