FREEDOM POINTE AT THE VILLAGES
1550 EL CAMINO REAL, The Villages FL 32159 · 352-872-7575
Last inspected May 6, 2026 · 8 visits since December 2023
APR 24
DEC 24
JUN 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food re-served to customers. Containers with butter packets on tables throughout dining room.
★ 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 |
|---|---|---|---|
| 3--2016026338 | May 6, 2016 | Jul 12, 2016 | $200 |
Inspection history
8 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Maximum Tempurature at dish machine is 147F. Strip failed to change. Manager reset hot water booster then 160F at dish.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler: raw shell eggs on shelf over pasteurized eggs. Moved during this inspection.
Handwash sink used for purposes other than handwashing. Ladle in hand washing sink in prep area. Removed during this inspection.
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. Three certificates provided are expired.
Show the remaining 1 finding ▾
Duct tape used to repair nonfood-contact surface. Silver duct tape on dish machine curtains.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Food stored on floor. Shrimp and pasta in boxes on floor of walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Around the door of the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured standing water out of container with knife in it in prep area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Employee removed sanitizer bucket from prep table in the pub kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloths on prep table in sanitizer bucket.
Jun 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over fish in reach in cooler on cooks line, manager moved beef below.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); egg (50F - Cold Holding); sausage (49F - Cold Holding) items on top of ice, the top portion of food items were warmer than the bottom, operator buried the containers within an ice bath and retempted egg 38, ham 43, sausage 42.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained. Can opener blade soiled, operator cleaned.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple areas in kitchen around air vents are soiled. Inside the walk in cooler #1 in front of fan guard.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee pink thermos on pastry prep table next to icing, manager moved drink to the bottom.
Equipment in poor repair. 2 wooden spoons cracked/in disrepair. Cutting boards on cooks line with deep cut marks.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer with a thick ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door jam soiled on reach in cooler across from oven on cooks line. Reach in cooler gaskets soiled in pub kitchen.
Old food stuck to clean dishware/utensils. One spatula hanging on wall with old food debris still attached, manager moved item to dirty dish area.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter packets 74F on pub dining room tables. Also, butter packets being passed from guest to guest. Stop sale issued for 100 packets.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 74F on pub dining room tables. Also, butter packets being passed from guest to guest. Stop sale issued for 100 packets.
Time/temperature control for safety food re-served to customers. Containers with butter packets on tables throughout dining room.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female front of house manager in position for 2.5 years is not certified.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cook line soiled with food debris.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet in ware wash area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around drawer unit doors in back kitchen area soiled with slimy substance. Behind ice chute soiled with black substance. Exterior of bulk food containers soiled with food debris. All were cleaned during this inspection.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Manager flipped over plates on salad bar.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine 134F at the dish level in cook line area Chlorine dish machine in bar area 0ppm
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. broccoli slaw (47F - Cold Holding); milk (47F - Cold Holding); half and half (50F - Cold Holding) operate has documented temp log for the cooler from today. Operator moved items to walk in cooler to cool.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Par cooked chicken
Equipment in poor repair. Glass door reach in cooler in front line area with ambient temperature of 48F
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.