LAKE JOVITA GOLF & COUNTRY CLUB
12900 LAKE JOVITA BLVD, Dade City FL 33525 · 352.588.2233
Last inspected Jan 12, 2026 · 10 visits since August 2023
MAY 24
DEC 24
MAY 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Employee cleaned and sanitized bottom of prep table that had 1 dead ladybug on it.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket tested at 500 ppm employee added water retested at 200 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Reach in cutting boards stained with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on the top of the interior of ice machine not touching ice.
Bowl or other container with no handle used to dispense food. Employee removed cup from bulk container of flour.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found Employee cleaned and sanitized bottom of prep table that had 1 dead ladybug on it.
Stop Sale issued due to adulteration of food product. 12 strawberries in container with mold like substance on them in walk in cooler. Operator threw out strawberries.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler heavily stained with food debris. Box of mayonnaise with single service packages soiled on outside of box with mold like substance in walk in cooler. Employee threw box away and put packages in a new container.
Handwash sink used for purposes other than handwashing. Employee removed soap dispenser and brushes from hand sink behind bar in banquet room.
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towels at hand sink in ware washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Red substance on inside tray of ice machine not touching ice.
Dead roaches on premises. 1 dead roach behind oven in prep area. 3 dead roaches behind ice machine. 2 underneath the three compartment sink. Employee swept and cleaned all areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table on cook line.
Hole in or other damage to wall. Hole in wall in office next to kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm), operator remade solution Sanitizer Bucket (Chlorine 200ppm).
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled. Soda gun holster behind bar soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. ROP swordfish steaks in walk in freezer not labeled
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked food in reach in cooler, order corrected
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is using reduced oxygen packaging for raw swordfish, scallops, shrimp, cooked meatballs, short ribs and mojo pork with no approved HACCP plan.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ROP short ribs in walk in freezer from 12/13 not labeled
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled. Soda gun holster behind bar soiled.
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 vacuuming raw and cooked meats and fish with no approved HACCP program. Per GM, establishment is also vacuuming sealing raw meats which are ordered by club members for personal use. These items are sealed directly before issuing to customer. Per GM and chef, establishment will discontinue all ROP unless a HACCP plan is submitted and approved.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Ice bucket/shovel stored on floor between uses. Next to ice machine, removed for cleaning
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage on top shelf of tall reach in cooler on cook line, removed
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. ROP meats in walk in freezer packaged over 48 hours with no label information.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler and freezer next to dumpster not secured when not in use
Jun 13, 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 ▾
Manager or person in charge lacking proof of food manager certification. 2 cooks 2 prep cooks 3 servers.
May 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
Manager or person in charge lacking proof of food manager certification. 2 cooks 2 prep cooks 3 servers.
Spray bottle containing toxic substance not labeled. Bottle of degreaser and bleach in prep area. Operator put label on both bottles.
Cardboard used to line nonfood-contact shelves. Bottom shelf of both prep tables in prep area.
Employee with no hair restraint while engaging in food preparation. 3 cooks in kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In sink on cook line in container of standing water.
In-use wet wiping cloth/towel used under cutting board. In prep area.
Open dumpster lid. Operator closed it during inspection.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
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. Temped at 138.8f
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently three cooks and 2 servers
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed cook with no hair restraint while engaging in food preparation.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority8 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. Observed vaccum packed salmon thawing at room temp. Chef stated they receive fresh fish then vacuum pack it then freeze it.
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. Temped at 138.8f
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Chef stated they receive fresh fish then vacuum pack it then freeze it. Did not observe 10k bags on site
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently three cooks and 2 servers
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Manager printed and had employees start signing
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. Chef stated they receive fresh fish then vacuum pack it then freeze it.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink next to cook line. Manager opened dispenser
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink next to dish area
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed cook with no hair restraint while engaging in food preparation.
Time/temperature control for safety food thawed in an improper manner. Vaccum packed fish thawing at three compartment sink
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. Observed bag in the box soda and oil stored on the floor.
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.