CORAL OAKS TENNIS & WELLNESS
10530 SW 57 AVE, Pinecrest FL 33156 · 305-661-0092
Last inspected Mar 9, 2026 · 10 visits since December 2023
MAY 24
DEC 24
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Manager paid the license, confirmation number 237349503.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed 4 containers of tomato sauce around sauce with date marks past the 7 days of usage. Observed 3 containers with 2/28 and 1 container of 1/20. Observed a container of commercially processed pesto with date marks passed of 3/1.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 4 containers of tomato sauce around sauce with date marks past the 7 days of usage. Observed 3 containers with 2/28 and 1 container of 1/20. Observed a container of commercially processed pesto with date marks passed of 3/1.
Handwash sink used for purposes other than handwashing. Observed soap container stored in hand sink in warewash area. Operator removed during inspection.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Show the remaining 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers in back storage.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
No copy of latest inspection report available. Observed no copy on site printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in cooler.
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Observed vacuum packaging being done, no approved HACCP plan.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
Mar 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in: chicken salad (41F - Cold Holding); date labeled 3/17.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in reach in: chicken salad (41F - Cold Holding); date labeled 3/17.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs on menu undercooked; it identified.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.
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. Observed vacuum packaging being done, no approved HACCP plan.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Observed chickpeas, black beans, cooked brisket, meatballs, raw chicken kept inside ROP for more than 48 hrs. As per manager last communication with OPQ Jose Quinones was on 10/07/24.
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. Observed packaged grapes sold on site for self serve not properly labeled at lobby.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over cooked brisket. Manager properly arranged by cooking temperature.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 3 plastic containers with tomato sauce dated 11/13 not used within 7 days after opening inside reach in cooler at prep area. Manager segregated products.
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. Discussed and provided to manager via email.
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. Observed chickpeas, black beans, cooked brisket, meatballs, raw chicken kept inside ROP for more than 48 hrs. As per manager last communication with OPQ Jose Quinones was on 10/07/24.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed for eggs.
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. Observed packaged grapes sold on site for self serve not properly labeled at lobby.
No handwashing sign provided at a hand sink used by food employees. Observed next to triple sink.
Jul 24, 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 ▾
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. As per manager they did sous vide reduced oxygen package for cooked chicken, cooked turkey and brisket on site held more than 48 hours. Information of the department in charge OPQ was provided.
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 variance from the Division of Hotels and Restaurants. Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken, raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. Information of the department in charge OPQ was provided.
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. Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken and raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. Information of the department in charge OPQ was provided.
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw ground beef stored over bread at reach in freezer. Operator relocated the products.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed quinoa labeled 05-11-2024, more than seven days. Operator was informed that the product has stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed quinoa labeled 05-11-2024, more than seven days. Operator was informed that the product has stop sale.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. As per manager they did sous vide reduced oxygen package for cooked chicken, cooked turkey and brisket on site held more than 48 hours. Information of the department in charge OPQ was provided.
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 variance from the Division of Hotels and Restaurants. Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken, raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. Information of the department in charge OPQ was provided.
Handwash sink used for purposes other than handwashing. Observed a cup inside of hand wash sink. The cup was removed.
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. Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken and raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. Information of the department in charge OPQ was provided.
Wet mop not stored in a manner to allow the mop to dry.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. Observed salmon packaged in the establishment using a reduced oxygen method.
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 variance from the Division of Hotels and Restaurants. Observed cooked shrimp, cooked brisket, turkey, cooked chicken, cooked meatballs and hummus packaged in reduced oxygen packaged. As per manager for two or three days.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired about six months ago no proof of employee training.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked shrimp, cooked brisket, turkey, cooked chicken, cooked meatballs and hummus packaged in reduced oxygen packaged. As per manager for two or three days.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
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. Observed salmon packaged in the establishment using a reduced oxygen method.
Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. Manager paid the license, confirmation number 237349503.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed white beans soup date marked 11-27-23, bacon from 11-25-2023 and pasta from 11-27-2023 and tuna salad from 11-19-2023 and garlic in oil from 11-17-2023. Manager segregated the products to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (54 F - Cold Holding) at reach in cooler. As manager for less than an hour. Manager moved the product to the bottom part of the reach in cooler for rapid cooling.
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 variance from the Division of Hotels and Restaurants. Observed cooked shrimp, cooked brisket, turkey, cooked chicken, cooked meatballs and hummus packaged in reduced oxygen packaged. As per manager for two or three days.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired about six months ago no proof of employee training.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not stored inverted under preparation table.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on the top of ice machine.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked shrimp, cooked brisket, turkey, cooked chicken, cooked meatballs and hummus packaged in reduced oxygen packaged. As per manager for two or three days.
Wet mop not stored in a manner to allow the mop to dry.
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.