INTERLACHEN COUNTRY CLUB CLUBHOUSE
2245 INTERLACHEN CT, Winter Park FL 32792 · (407)657-0850
Last inspected May 5, 2026 · 11 visits since September 2023
MAR 24
NOV 24
MAR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insect on ceiling tiles located over cook line. 2 small flying insects on cook line, 1 on top of plates, 1 over prep table 1 small flying insects on located in cook line 3 small flying insects in mop sink closet 2 small flying insects in dishwasher area Total= 10
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $380
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024036135 | Mar 20, 2024 | Oct 7, 2024 | $100 |
| 4--2016007217 | Dec 18, 2015 | Mar 8, 2016 | $280 |
Inspection history
11 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Onsite ROP salmon and wahoo fish thawed at cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Prime rib over cooked chicken wings Raw shell eggs over pasteurized eggs in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creamy feta 4/19, roasted garlic aioli 4/19, basil garlic dressing 4/19, buttermilk ranch dressing 4/26, ham beef soup 4/28, tomato bisque 4/28
Stop Sale issued due to food not being in a wholesome, sound condition. Onsite ROP Salmon and wahoo fish thawed not removed from package ROP Cooked meatballs, pulled pork, ossobuco, short ribs, oxtail, Philly meat, meatloaf, deli meat, cheddar, cut cabbage, crab mix. Not removed after 48 hours.
Show the remaining 2 findings ▾
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. ROP products not labeled with production time and temperature in reach in freezer
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. Cooked meatballs, pulled pork, ossobuco, short ribs, oxtail, Philly meat, meatloaf, deli meat, cheddar, cut cabbage, crab mix
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 11/4 crab soup 11/5 onion soup in walk in cooler. Operator discarded
Food stored on floor. Multiple boxes in walk in freezer
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheeseburger soup cooling from last night 48-50F at walk in cooler. Operator discarded
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bechamel sauce date marked 2/8 Operators discarded
Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 cracked shell eggs. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheeseburger soup at 48-50F per operator cooling from last night
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk with no date marked, per operator opened on Saturday.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave and oven with debris at prep station
Standing water in bottom of reach-in-cooler. At prep station
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream made on site in reach in cooler dated 11/8. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at room temperature at salad station. Less than 4hrs per operator. Operator immediately placed into cooler for temperature recovery
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup. Operator immediately cleaned
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and Bowles in banquet storage room not covered
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters on ice Machine -Cooler that is out of order is soiled inside. Advised to clean as to not attract pests and vermin
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut ready to eat cabbage in walk in cooler. Operator immediately removed mushrooms
Jun 4, 2024□ 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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours.
May 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours.
Mar 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours.
Mar 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insect on ceiling tiles located over cook line. 2 small flying insects on cook line, 1 on top of plates, 1 over prep table 1 small flying insects on located in cook line 3 small flying insects in mop sink closet 2 small flying insects in dishwasher area Total= 10
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test trips or thermometer for high temperature dish machine.
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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours.
Mar 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes in WIC banquet cooling over night at 45F operator throw product away.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insect on ceiling tiles located over cook line. 2 small flying insects on cook line, 1 on top of plates, 1 over prep table 1 small flying insects on located in cook line 3 small flying insects in mop sink closet 2 small flying insects in dishwasher area Total= 10
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted vegetables in hot box at 107F told operator to reheat in oven. 10 minutes later temperature at 179F
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. Provided to operator
Handwash sink does not have enough water pressure to properly wash hands. Handwash sink pipe in repair. No water available. Located next to hot box.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test trips or thermometer for high temperature dish machine.
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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance inside ice machine
Bowl or other container with no handle used to dispense food. Bowl with no handle inside pumpkin seeds and quinoa container in dry storage.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in dry storage
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting raw chicken wearing a watch
No Heimlich maneuver/choking sign posted.Provided to operator
Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink in dishwasher area
Nov 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon poke and Blue fin tacos are not identified as raw
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu used in the lounge next to the main dining area does not have a consumer advisory. Emailed operator consumer advisory sign
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and rice made on Sunday per operator not date marked
Carbon dioxide/helium tanks not adequately secured. Storage room where the in use soda boxes are stored
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks by waitstaff station not inverted
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave located at salad station
Single-service articles improperly stored. Case of 32 ounce to go container stored on floor of dry good storage
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.