FENNEY GRILL
3210 FENNEY WAY, The Villages FL 32163
Last inspected Jun 17, 2026 · 11 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAY 24
JAN 25
JUN 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on floor at the cook line, manager killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Roach activity present as evidenced by live roaches found. One live roach on floor at the cook line, manager killed and cleaned.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu, smoked salmon bagel, no asterisk next to item.
May 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 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. In walk-in cooler, Brownwood gravy dated 05/20/26.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the bar area dish machine, chlorine 0ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee at the cook line cracked eggs, removed gloves and continued working with cooked food, touched cleaned containers and placed new gloves, no handwash occurred, Manager addressed situation.
Live, small flying insects found At the kitchen area, five flying insects.
Roach activity present as evidenced by live roaches found. One live roach on floor at the cook line, manager killed and cleaned.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawers on cook line, meatloaf 52F, Raw salmon 55F, raw fish 49F, and 52F, tuna 51F, pasta 49F, raw burgers 52F, raw chicken 53F,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers), meatloaf 52F, Raw salmon 55F, raw fish 49F, and 52F, tuna 51F, pasta 49F, raw burgers 52F, raw chicken 53F, cut tomatoes 51F corned beef hash 52F, no temperature recorded all food stored overnight in drawers.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the bar area, dairy products not date marked, employee dated 05/27/26.
Handwash sink used for purposes other than handwashing. At the bar area male employee placed blender inside sink, inspector instructed to moved the equipment.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu, smoked salmon bagel, no asterisk next to item.
Spray bottle containing toxic substance not labeled. Near office area, spray bottle with pink solution not labeled
Bowl or other container with no handle used to dispense food. At the server area, Bowl no handle inside salsa container, employee removed the bowl.
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 the cook line, drawers with ambient temperature of 50F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, employee moved.
Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line, no bear guard no hair restraint.
Floor soiled/has accumulation of debris. Floors under cooking equipment heavily soiled with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled with food debris and mold like substance, also exterior of cooking equipment with grease build up. Gaskets soiled with debris.
Old labels stuck to food containers after cleaning. Cleaned stacked containers stored wet near dish machine area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in coolers soiled with food debris and mold like substance, also interior of Hot holding equipment soiled.
Single-service articles improperly stored. Near back door, case of cups on floor.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the server area
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10ppm at kitchen dish machine. Operator set up 3 compartment sink and called service company.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked turkey in walk in cooler. Operator corrected shelves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms placed in steam table within the hour (116F - Hot Holding) operator moved to stove to reheat to 165F.
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: marinara sauce 113 F, Per operator marinara was put in steam well 1 hour prior. Time temped 1:55. Operator put in grill to reheat at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and glasses on shelf over prep table in kitchen.
Food stored on floor. Broccoli on floor in walk in freezer. Operator relocated.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs; no handwashing or gloves change while touching other kitchen utensils and other product. Manager spoke with employee and employee washed hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Single serve horsey sauce in wait staff reach in made date of 01/23/2024, manager discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Four portions of ahi tuna defrosted rop not removed before thawing 2 pounds of cooked crumbled bacon Half a bag of wontons.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 cup pancake batter containing dairy
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70F pancake batter containing milk on cook line. Manager and inspector verified together that mix does contain milk. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu and seared ahi tuna not identified by asterisk matching raw item to consumer advisory.
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. 4 packages of reduced oxygen packaged ahi tuna thawed without removing from package or cutting package. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Manager moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and cell phone on prep table in kitchen, manager moved. Employee Apple Watch and charger as well as drink on shelf above uncovered customer food.
Employee with no beard guard/restraint while engaging in food preparation. Employee cooking food with no beard guard. Employee placed grade guard on.
Food stored in a location that is exposed to splash/dust. Wonton chips stored on prep table in plastic container no lid and cooked crumbled bacon stored in container covered with torn plastic, next to hand wash sink. While employee was washing hands, he then shook his hands to dry them and water from his hands went on chips and bacon container. See stop sale.
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. Reduced oxygen packaged pork chops and pot roast not labeled correctly. Lacking time packaged and time and date expired and product name. Manager removed product from reduced oxygen packaging.
Working containers of food removed from original container not identified by common name. Flour and batter containers in prep kitchen, not labeled with common name. Manager placed labels in containers.
May 29, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 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. Chlorine dish machine in kitchen 0ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in cook line drawer cooler. Employee corrected shelves.
Handwash sink used for purposes other than handwashing. Hand wash sink in 3 compartment sink area storing cloths. Operator 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. Establishment is conducting onsite ROP and holding for more than 48 hours.
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 cook like area. Employee corrected during inspection.
Equipment and utensils not properly air-dried - wet nesting. Clear pans on dry dish rack
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in 3 compartment sink area. Operator posted sign.
Old labels stuck to food containers after cleaning. Multiple pans on dry dish rack
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizer dish machine 153F
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. Amanda L James L Kristen K Sara L
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizer dish machine 153F
Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
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. Amanda L James L Kristen K Sara L
Spray bottle containing toxic substance not labeled. Blue chemical spray bottle. Employee labeled
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.