CLUB AT MIROMAR LAKES
18101 MIROMAR LAKES PKWY, Miromar Lakes FL 33913 · 239-908-2390
Last inspected May 19, 2026 · 10 visits since December 2023
JUN 24
OCT 24
MAR 25
FEB 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Approximately 30 live small flying insects observed below bar equipment by drain, far end inside bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025029984 | Mar 12, 2025 | Apr 23, 2025 | $600 |
| 7--2024015277 | Feb 6, 2024 | Mar 27, 2024 | $300 |
| 7--2024003766 | Dec 6, 2023 | Mar 4, 2024 | $200 |
Inspection history
10 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris on slicer guard. Operator started cleaning slicer.
Feb 27, 2026Inspection 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 ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Reduced-oxygen packaging of cooked and chilled seafood, only approved for reduced-oxygen packaging of frozen raw seafood. See stop sale for cooked shrimp.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Reduced-oxygen packaging of cooked and chilled seafood, only approved for reduced-oxygen packaging of frozen raw seafood. See stop sale for cooked shrimp.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator updated menu for caviar on seared tuna to denote as a raw food.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
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 ▾
Live, small flying insects found. Approximately 30 live small flying insects observed below bar equipment by drain, far end inside bar.
Carbon dioxide/helium tanks not adequately secured. 9 outside back door of kitchen.
Hole in or other damage to wall. Wall peeling back in dishwashing area.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 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. Dishwasher Bar (Chlorine 0ppm), operator replaced chlorine container and primed, chlorine 50ppm.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, at entrance and dishwashing area.
Jun 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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. Dishwasher Bar (Chlorine 0ppm) after running and priming 3 times. Operator discontinued using machine and sent dishware to main kitchen for proper sanitation and called technician.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 in inside bar area, with 6 on wine glasses hanging. Operator washed and sanitized all glassware in bar area. In kitchen on wall/ceiling near triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bar counter, feta stuffed olives (64F - Cold Holding) for less than one hour per operator. Operator voluntarily discarded the olives.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) on cook line pantry station. Operator diluted bucket, 300ppm quaternary and called technician.
Feb 6, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Discussed with operator proper tag maintenance and provided handout.
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/variance approved by the Division of Hotels and Restaurants. In walk-in cooler observed reduced-oxygen packaged cooked meats and sauces held over 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. Kitchen staff missing training, Philippe, Katarina and Keny no proof of training.
Dec 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Discussed with operator proper tag maintenance and provided handout.
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/variance approved by the Division of Hotels and Restaurants. In walk-in cooler observed reduced-oxygen packaged cooked meats and sauces held over 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. Kitchen staff missing training, Philippe, Katarina and Keny no proof of training.
Dec 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 under sink around drain at front end of the inside bar area facing front door.
Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Discussed with operator proper tag maintenance and provided handout.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled by chefs office.
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/variance approved by the Division of Hotels and Restaurants. In walk-in cooler observed reduced-oxygen packaged cooked meats and sauces held over 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. Kitchen staff missing training, Philippe, Katarina and Keny no proof of training.
Single-service articles improperly stored. Boxes of single service gloves, pans, to go containers stored on floor in dry storage room to right of exit back of kitchen near maintenance area.
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.