EAGLE RIDGE GOLF CLUB
13605 DEL WEBB BLVD, Summerfield FL 34491 · 352-307-1668
Last inspected Jun 30, 2026 · 12 visits since September 2023
DEC 24
JAN 25
MAY 25
NOV 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. One live fly in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022009105 | Sep 9, 2021 | Apr 14, 2022 | $360 |
| 5--2015016707 | Apr 7, 2015 | Apr 28, 2015 | $200 |
Inspection history
12 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, roasted garlic date marked 4/13/26 and lobster mix date marked 4/15/26.
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. At inspection time, observed in reach-in cooler and walk-in freezer commercially process cured meat and poultry vacuum on 4/18/26, also for prime rib cooked and freeze on 4/10, thawed on 4/19/26.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. HACCP plan approved for raw meats and poultry, no temperature log available for coolers, freezers and thermometers
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. For two employees 3/16/2023-3/16/2026.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line, tiles with dust.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment at the cook line, also filters above line.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler on cook line: mushrooms date marked 11/12, discard date 11/18.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: Cheese 45F. Wings 45F. All items placed in unit two hours ago at 4 PM. Manager switched to Time as a Public Health Control (TPHC) and will discard at 8 pm.
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. Bonnie expired 7/19/2025.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In expo area, vents and ceiling tiles dusty.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table. Placed in bucket.
May 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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. Reach-in cooler at the cook line, grilled onions date marked 5/2/25, beans date marked 5/6/25 and pulled pork 5/7/25.
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. Dish machine at the bar area, manager set up triple sink, also cups will be bring back to kitchen dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken wings 48F hot dogs 47F manager moved to freezer, temperature dropped to 43F.
Handwash sink used for purposes other than handwashing. At the bar area, bartender dumped ice inside sink.
No paper towels or mechanical hand drying device provided at handwash sink. At the bar area, manager provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles near AC vent with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drinks on prep table used to mixed coleslaw, manager moved.
Food stored on floor. In walk-in cooler floor, cases of meat, Manager moved off the floor.
In-use tongs stored on equipment door handle between uses. At the server station, tongs on bread holding drawer, Manager removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk-in cooler, crab meat no time marked, per manager bag sealed around 2:00pm on 05/14/2025, Manager time marked.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed peppers stored above pasta container, Manger moved
Mar 20, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
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. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags.
Mar 5, 2025□ 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 ▾
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. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. Beef vacuum sealed and freeze on 12/07/24 thawed 12/17/24 (4 portion bags). Also in walk-in freezer (10 portion bags).
Jan 17, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags.
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep reach in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Jan 16, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut leafy greens (49F - Cold Holding); grilled mushrooms (48F - Cold Holding); grilled onions (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); sauerkraut (47F - Cold Holding); cheddar cheese (51F - Cold Holding); provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); crab cake mix (53F - Cold Holding); hot dogs (53F - Cold Holding); shrimp (55F - Cold Holding); chicken wings (53F - Cold Holding); pepperjack cheese (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of grill on cook line, items were in reach in cooler overnight. cut leafy greens (49F - Cold Holding); grilled mushrooms (48F - Cold Holding); grilled onions (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); sauerkraut (47F - Cold Holding); cheddar cheese (51F - Cold Holding); provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); crab cake mix (53F - Cold Holding); hot dogs (53F - Cold Holding); shrimp (55F - Cold Holding); chicken wings (53F - Cold Holding); pepperjack cheese (48F - Cold Holding)
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. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags.
Equipment in poor repair. Reach in cooler in cook line area with ambient temperature of 46F
Food stored on floor. Case of pork chops and bacon on floor under rack in walk in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep reach in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Dec 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, roasted garlic in oil date marked 12/06/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, grilled onions 47F, grilled mushrooms 46F, cut tomatoes 45F, Hot dogs 52F, raw shrimp 52F, manager moved all to freezer., all temperatures dropped to 39F.
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/ Jason certification expired on 12/17/2024.
Handwash sink not accessible for employee use at all times. Handwash sink at the pizza station blocked by garbage can, employee moved. Also at the bar area, item inside sink, employee moved.
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. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. Beef vacuum sealed and freeze on 12/07/24 thawed 12/17/24 (4 portion bags). Also in walk-in freezer (10 portion bags).
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Reach-in cooler at the cook line, piccata sauce no date, employee date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
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.
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. Reach-in cooler at the cook line, raw salmon inside vacuum sealed bags 44F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables, employee moved all.
Food storage container/container lid cracked or broken. In use containers with cracks.
Apr 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half cream 51F in reach in cooler at bar. Cooler is iced up and has an ambient temperature of 64F. Employee stated cream was in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half cream 51F in reach in cooler at bar. Cooler is iced up and has an ambient temperature of 64F. Employee stated cream was in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline in pass thru window: onions 80F. Onions have been in window for three hours. Will add to Time as a Public Health Control (TPHC) forms and discard after four hours. Pan of au jus 127F. Employee reheated then 209F.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in prep sink located in center of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with slimy substance.
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 bar has an ambient temperature of 64F. Ice build up on condenser.
Employee personal food not properly identified and segregated from food to be served to the public. Bowl with cut fruit and canned drink on shelf over dressings in reach in cooler at drink station. Moved during this inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in pizza make table and reach in make table on cookline have black slimy substance. Exterior of ovens soiled with grease and food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink on top of pan of liver in reach in freezer. Moved during this inspection.
Single-service articles improperly stored. Coffee filters stored uncovered in box over fountain drink area.
Unclean building components, attachments or fixtures. Floor soiled with food debris and/or grease under cooking equipment, under fountain machine and in ware wash area under shelves and dish machine. Ceiling vent soiled over drink station in kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. One towel in server station.
Oct 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
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. Two female employees touched clothes and continued to work without washing hands.
Pesticide/insecticide labeled for household use only present in establishment. Can of fly spray on shelf in kitchen. Can of mosquito spray on shelf near bar. Also, two fly strips over prep sink and table in kitchen. Manager removed spray.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 71F one pan.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: cod 47-50F. Bin of fish was pushing door of cooler open in bottom corner. Chef began to cook fish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions on cookline 71F. Manager stated the onions are cooked on site and we're held at room temperature overnight. Stop sale issued.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves and/ or wearing jewelry while preparing food. Female employee refreshing make table with painted nails and no gloves. Also, female employee working on cookline wearing bracelet and two rings.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of two ovens on cookline soiled with food debris. Chef cleaned ice machine.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Verified plans in historic file from 9/23/99, Sink on cookline is not present. Employees must leave the line to wash their hands. Also, sink near walk in cooler has water turned off. Chef turned on water from under sink during this inspection.
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 is vacuum packing raw animal foods and soft cheese on site. Raw meats stored in walk in freezer during this inspection. Cheese stored at 43F in walk in cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several containers of sauces and plant food in reach in coolers on cookline and in walk in cooler lacking date removed from freezer. removed from freezer. Manager began correct.
Bowl or other container with no handle used to dispense food. Cup in carrot cake mix in dry storage room. Cup in bin of sugar on shelf in kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is peeling in several areas of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table over forks under pass thru.
Equipment and utensils not properly air-dried - wet nesting. Pans on shelf near walk in cooler wet nested.
Food stored in a prohibited area. In walk in cooler: bag of personal food on shelf over pickle buckets. In reach in freezer on cookline: hot pockets on shelf over ice cream. In walk in cooler: bags of pre-washed cut lettuce on shelf under unwashed produce and bag of unwashed carrots on shelf over ready to eat foods.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slimy substance on several reach in coolers on cookline. Exterior of cooking equipment soiled at end of cookline.
Standing water in bottom of reach-in-cooler. In two units on cookline.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on bottom of reach in cooler with standing water on cookline.
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.