CASCADES OF GROVELAND HOMEOWNERS' ASSOCIATION
100 FALLING ACORN AVE, Groveland FL 34736 · 352.557.3032
Last inspected May 15, 2026 · 9 visits since July 2023
NOV 23
JUL 24
FEB 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects in kitchen area some landing on food contact surfaces that were removed washed rinsed and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023056093 | Jul 19, 2023 | Nov 6, 2023 | $200 |
Inspection history
9 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open package of cod and portioned shrimp over fries in reach in freezer, operator moved to bottom
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked onions (46F - Cold Holding); mozzarella cheese (46F - Cold Holding), cook line, held more than four hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked onions (46F - Cold Holding); mozzarella cheese (46F - Cold Holding), cook line, held more than four hours per operator
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep table -interior of microwave -interior of ovens -white guard on ice machine
Show the remaining 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at bar, operator provided
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on rack beside reach in freezer in kitchen
Cutting board has cut marks and is no longer cleanable. -green board by back door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -under prep table beside chopper in kitchen
Equipment in poor repair. -gaskets on walk in cooler
In-use tongs stored on equipment door handle between uses. -oven door handles, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler
Standing water in bottom of beer reach-in-cooler at bar
Stored food not covered. -chicken tenders in reach in freezer, operator covered
Working containers of food removed from original container not identified by common name. -flour container, operator labeled
Feb 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on top shelf of cook line
Drain cover(s) missing at triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -sheet pan in oven on cook line
Measuring device for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine not working, battery is dead.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator has moved hand sink to the adjacent wall and added a dish machine to the bar.
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. -operator is vacuum sealing raw steak and intending to hold it more than 48 hours.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Kimmie
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on top shelf of cook line
Drain cover(s) missing at triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line
Feb 19, 2025Inspection 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 ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -fresh roasted garlic oil.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then served beverages to table. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade Cajun ranch (65F - Cold Holding), held less than four hours per operator. Operator moved to walk in cooler for rapid chill. At recheck was 54F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -half n half in reach in cooler in pizza kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose
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. -1 employee, filled out during inspection.
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line.
In-use tongs stored on equipment door handle between uses. -oven handles on cook line.
Interior of ovens and microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler in pizza kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed herbs over prepped sauces in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. -pizza kitchen
Jul 11, 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 ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -expired 3/23 by ice machine
Jul 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw fish in reach in cooler on cook line. Operator separated.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spicy sauce in reach in cooler 7/3
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -spicy sauce in reach in cooler on cook line 7/3
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -heavy whipping cream in reach in cooler on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Pecan crusted Salmon and Magnolia Burger
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -expired 3/23 by ice machine
Cardboard used to line nonfood-contact shelves. -in bar reach in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents near dish machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -small plates at side station in bar area.
Dead roaches on premises. -2 dead roaches in bar area near dishmachine
Floor soiled/has accumulation of debris. -under triple sink in bar area
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and on cook line -underside of coffee maker by ice machine in kitchen -exterior of nespresso machine at bar
Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line and beer keg cooler in bar
Single-service articles improperly stored. -plastic cups on floor in bar.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. -coffe area at entrance to bar.
Nov 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bolognese sauce 55f. Cooling from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bolognese sauce 55f. Over 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
Cutting board has cut marks and is no longer cleanable. Blue cutting board on top of ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler.
Jul 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line - can opener -Pizza area white cutting board. -Soda hoster at front bar.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station Gaskets Exterior of fryers. Exter of ice machine.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. On cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.
Worn, torn and/or soiled floors/carpeting. -Under all cooking equipment on cooks line. -Pizza area floor
Jul 19, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 32 violations recorded, 10 high priority.
10 High priority6 Intermediate16 Basic
Show 32 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. +200 ppm chlorine at front bar dish machine.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees walking outside with gloves and returning to kitchen with gloves on and then changed gloves and did not wash hands in between
Employee switched from working with raw food to ready-to-eat food without washing hands. cook handle raw chicken.
Employee washed hands with cold water.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects in kitchen area some landing on food contact surfaces that were removed washed rinsed and sanitized.
Non-food grade paper/paper towel used as liner for food container. Cookies in walk-in cooler with brown paper towels
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees leaving line changing task by opening soiled walk in cooler door with gloves on and returning to expo line and touched food without washing hands and changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47°F - Cold Holding); raw chicken 48 (47F - Cold Holding); raw salmon (57F - Cold Holding); raw beef patties (52F - Cold Holding); shredded corn bee (61F - Cold Holding) less than 4 hours per operator and the elected to discard
Toxic substance/chemical improperly stored. Sterno stored above food in pizza area.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked Roast beef
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line - can opener -Pizza area white cutting board. -Soda hoster at front bar.
Handwash sink water turned off located at kitchen entrance from the dining area
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean utensils or equipment stored in dirty drawer or rack. Clean Onions ring racks stored in dirty tub.
Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food
Exterior door has a gap at the threshold that opens to the outside. Back door open at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
No handwashing sign provided at a hand sink used by food employees. Lady's room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station Gaskets Exterior of fryers. Exter of ice machine.
Old labels stuck to food containers after cleaning.
Outer openings not protected with self-closing doors. Kitchen door propped open up on arrival leaving kitchen open to the outside
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface. On cooks line.
Silverware/utensils stored upright with the food-contact surface up. Silverware under prep table across dish machine.
Single-service articles improperly stored. Unwrap straws available to customers to self serve on bar
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hans sink next to prep sink
Stored food not covered. Flour stored on rack next to Hand sink next to fryers.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.
Worn, torn and/or soiled floors/carpeting. -Under all cooking equipment on cooks line. -Pizza area floor
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.