HIDDEN LAKES GOLF COURSE
35 FAIRGREEN AVE, New Symrna Beach FL 32168 · 386-427-4138
Last inspected Apr 23, 2026 · 9 visits since October 2023
FEB 24
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to adulteration of food product. Numerous live and dead ants inside of container and on the surface of a 1/3 pan of syrup in dry storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026010946 | Nov 21, 2025 | Mar 5, 2026 | $200 |
| 4--2022005398 | Nov 22, 2021 | Feb 28, 2022 | $200 |
| 4--2019012453 | Jan 11, 2019 | Apr 11, 2019 | $200 |
Inspection history
9 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender, fruit on a cup
Stop Sale issued due to adulteration of food product. Numerous live and dead ants inside of container and on the surface of a 1/3 pan of syrup in dry storage
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Dish machine area
Show the remaining 3 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots underneath toaster with crumbs in them
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior chest freezer on the cookline soiled
Working containers of food removed from original container not identified by common name. Flour
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Hole in or other damage to wall. -behind washer and dryer
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler on cookline
Worn, torn and/or soiled floors/carpeting. -floors soiled under equipment at bar
Nov 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority1 Intermediate14 Basic
Show 21 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. -0 ppm corrected to 100 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee using self phone then continued to cook food
Raw animal food stored over canned/bottled drinks. - walk in cooler raw eggs over beer
Rodent activity present as evidenced by rodent droppings found. -approximately 15 rodent droppings on floor around clothes dryer Washer and dryer are located in a storage area. No food in storage area is separate from kitchen. Employee has cleaned and sanitized area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked line reach in cooler shedded cheese,sour cream,Cole slaw sliced cheese 46f -48f,Haddock 46f,Chicken 46f,hot dog 46f,cooked onions 46 f -moving food to another cooler
Toxic substance/chemical improperly stored. -spray bottles of windex hanging on 2 compartment sink
Handwash sink not accessible for employee use at all times. -items stored in hand sink at bar
Ceiling/ceiling tile shows damage or is in disrepair. -water damage to ceiling in bar area,per manager leak is fixed.
Cleaned and sanitized equipment or utensils not properly stored. -ice Bucket on floor
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on cooler at bar
Employee eating in a food preparation or other restricted area. -employee eating in bar area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on cooler at bar
Hole in or other damage to wall. -behind washer and dryer
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline
No handwashing sign provided at a hand sink used by food employees. -cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler on cookline
Objectionable odors by drains next to washer
Water leaking from pipe and/or faucet/handle. -leaking pipe under 2 compartment sink by cookline
Working containers of food removed from original container not identified by common name. -fish flour
Worn, torn and/or soiled floors/carpeting. -floors soiled under equipment at bar
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer in the bar
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. Coleen
Employee personal food not properly identified and segregated from food to be served to the public. In the bar, employee items in bar cooler
In-use tongs stored on equipment door handle between uses. Oven door
Apr 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47F, hot dogs 47F, shrimp 47F, beef 45F, onions 46F, sliced cheese 47F, fish 49F, sour cream 44F, shredded cheese 44F. Cookline unit. In and out of cooler for lunch, some items stocked after lunch (not prepped).
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer in the bar
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. Coleen
Employee personal food not properly identified and segregated from food to be served to the public. In the bar, employee items in bar cooler
Food stored on floor. Cases of naan bread walk in freezer
In-use tongs stored on equipment door handle between uses. Oven door
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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. Lizzie
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Lizzie
Spray bottle containing toxic substance not labeled.hanging off two compartment sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls, toaster area of kitchen
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook putting shredded cheese on a salad, touching fries while plating Bartender adding garnishes to multiple drinks
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In the bar, less than 150 ppm quat
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main cookline cooler overnight: fish 45F, burgers 45f, chicken 44F, Cole slaw 47F, shredded cheese 46F, sliced cheese 46F, cooked onions 46F, sour cream 46F.
Handwash sink used for purposes other than handwashing. Bartender dumped drinks in the hand sink
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test strips in the bar No chlorine test strips available
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. Lizzie
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Lizzie
Spray bottle containing toxic substance not labeled.hanging off two compartment sink
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 93F
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls, toaster area of kitchen
In-use tongs stored on equipment door handle between uses. Oven door
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 125-147F. Heated and then moved to steam table approximately 2 hours prior. Advised to add more water to steam table and stir move frequently
No paper towels or mechanical hand drying device provided at handwash sink. Dish area
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. Multiple employees
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Multiple employees with no food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey from 2 days ago
Floor soiled/has accumulation of debris. fryer area
Hole in or other damage to wall. Next to walk in cooler behind shelving
Wall soiled with accumulated grease, food debris, and/or dust. Cookline hood area
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, hot dogs 44F, Cole slaw 44-45F, blue cheese 44F overnight in cookline cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat in the bar. Employee stated 2 tablets were used. Advised to use 1 and check sanitizer level
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open bag of hot dogs from 2 days ago
No probe thermometer provided to measure temperature of food products. On order per cook
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. Cook
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Several employees with no food handler training
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. Leah
Wall soiled with accumulated grease, food debris, and/or dust. Black residue, cookline behind grill
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.