ISLEWORTH COUNTRY CLUB
6100 PAYNE STEWART DR, Windermere FL 34786 · (407)876-5432
Last inspected Jun 30, 2026 · 8 visits since October 2023
JUN 24
DEC 24
FEB 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026./renew immediately/license now current active, expires 4/1/2027.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015006737 | Dec 17, 2014 | Mar 2, 2015 | $160 |
Inspection history
8 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 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/next to ice machine.
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale./one reduced oxygen package raw salmon in walk in freezer.
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026./renew immediately/license now current active, expires 4/1/2027.
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler for more than 7 days. Observed reduced oxygen packing ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef/walk in cooler.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection./observed reduced oxygen packaging raw salmon with no date in regular bag/walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime./slicer.
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. Observed reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler/all over 7 days. Observed reduced oxygen packaging ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked.
Oyster tags not marked with last date served.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./home made caesar dressing/wait station reach in cooler.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/next to ice machine.
Food stored on floor./a container of food on walk in freezer floor.
Ice buildup in reach-in freezer/next to blast chiller.
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./slicer/cleaned immediately/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna, salmon served undercooked per chef/reprint menus immediately/
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./observed reduced oxygen packaging on site including raw meat, cooked meat.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
Floor soiled/has accumulation of debris./behind cook line equipments.
Food stored on floor./bucket of soy sauce/dry storage room/
Standing water in bottom of reach-in-cooler/wait station.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over sauces/cook line reach in cooler/
Water leaking from pipe and/or faucet/handle./kitchen hand sink next to 3 compartment sink.
Feb 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 49F, heavy cream 50F, block of butter 50F/all cold holding less than 4 hours/moved to walk in cooler/rechecked liquid eggs 46F, heavy ream 46F, block of butter 43F.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored with food and utensils, bakery station/
Equipment in poor repair./ice machine door/panel cracked.
Ice buildup in reach-in freezer/bakery freezer.
Old labels stuck to food containers after cleaning.cleaned dish rack next to ice machine.
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw steak stored over cooked meatballs, walk in cooler/
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request./per chef, raw chicken wings cooked to about 140F then cooked to 41F and recooked to at least 165F for service/written procedure not available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./collard greens in walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employees wearing a watch while preparing food/dessert station.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
Food stored on floor./boxes of food stored on walk in freezer floor.
Ice buildup in reach-in freezer/next to main line.
No handwashing sign provided at a hand sink used by food employees./dessert station hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cold drawers gaskets soiled.
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw ground beef stored over raw pork in walk-in cooler.
Toxic substance/chemical improperly stored. - sanitizer bucket stored on prep table
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - gallon milk
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - char grill - electric slicer
Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. - in Bulk Jasmine rice
Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor throughout entire kitchen area. - exterior of char grill - hood fliters
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored in same container as ready-to-eat food./raw fish stored with cooked lobster meat, walk in cooler/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut melon, cook line reach in cooler. Raw beef over cooked short ribs, walk in cooler. Raw fish over cooked short ribs, walk in cooler. Caesar dressing (contain raw shell eggs) stored over ginger.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut tomatoes cold holding at 52F overnight in produced walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut tomatoes cold holding at 52F overnight in produce walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./several gallons of milk not labeled.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked/cheesecake mix in reach in cooler not labeled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired 5/2023/behind ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food.
Cutting board has cut marks and is no longer cleanable./two blue cutting boards.
Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers.
Floor soiled/has accumulation of debris./throughout the kitchen.
Hole in or other damage to wall./hole in wall, prep area near ice machine.
Ice buildup in reach-in freezer./near blast chiller.
Old labels stuck to food containers after cleaning.
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.