PLANTATION GOLF AND COUNTRY CLUB
500 ROCKLEY BLVD, Venice FL 34293 · (941) 497-1494
Last inspected Jun 3, 2026 · 7 visits since July 2023
NOV 23
SEP 24
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ob sour cream at 54F and shredding cheese at 61F in pan of melted ice at wait station salad station. Observed operator remove and discard both items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2016028621 | Jun 15, 2016 | Jun 30, 2016 | $400 |
Inspection history
7 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed lemon sauce, tandoori chicken, rice, turkey, Monterrey sauce at 125F holding. All discarded. Was heating up for over 4 hours without reaching temperature.
Bowl or other container with no handle used to dispense food. Observed bowl used to scoop rice in the dry storeroom. Operator removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on the prep table. Operator moved item.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator moved items.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed no label on flour on line. Operator labeled.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed packages of cheeses in walk-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection.
Carbon dioxide tanks not adequately secured at banquet service bar area.
Ice buildup in walk-in freezer.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed light in walk-in freezer is currently not working.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
May 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine not reaching 160F for high temperature sanitation. Instructed operator dishware and equipment must be properly sanitized in 3 compartment sink.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in walk-in cooler one pound raw thawed cod fish in reduced oxygen packaging done onsite. Operator stated it had not been frozen the entire time. Operator voluntarily disposed of all above items.
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. Observed thawed fish reduced oxygen packing done onsite in walk-in cooler without label or date.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach-in cooler at salad station over bread and sliced cold cuts. Operator corrected above issues to meet inspection standards.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ribs employee diced onions, shredded cheese, and sour cream on counter at end of salad bar buffet not covered or protected.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter portions, diced onions, shredded cheese and sour cream on counter at salad bar buffet that was not properly time marked. Operator stated it had been placed out more then 4 hours prior. Operator voluntarily disposed of all above items.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed ribs cooked and chill bbq ribs in walk-in cooler not properly labeled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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 operator is doing onsite reduced oxygen packing for fish without approved HACCP plan.
Commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed ribs employee beverage on shelf above clean dish ware at dishwasher area. Operator corrected above issues to meet inspection standards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed ribs employee phone and keys and shelf at cooks line above food prep area. Operator corrected above issues to meet inspection standards.
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. Observed ribs in walk-in cooler in reduced oxygen packing done onsite without HACCP plan not properly labeled.
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. Observed cook and chill, cooked ribs and walk cooler operator stated they had been prepared and held more than 48 hours and have not been removed from packaging operator does not have an improved HACCP plan.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed reporting responsibilities with operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open packages of cheese in walk-in-cooler and cooks line opened more then 24 hours prior as per employee statement, and was not properly date marked. Observed operator correct issue to meet standards for inspection.
Walk-in cooler shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Observed working containers of spices and oils at cooks line not labeled.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ob sour cream at 54F and shredding cheese at 61F in pan of melted ice at wait station salad station. Observed operator remove and discard both items.
Toxic substance/chemical improperly stored. Observed chemical spray on counter at wait staff station. Observed employee remove bottles.
Handwash sink used for purposes other than handwashing. Observe hand sink at bar area used as dump sink.
Spray bottle containing toxic substance not labeled at bar.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters at waitress station by soda machine not inverted or protect it.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings boards on cooks line soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Cutting boards at cooks line have cut marks and are no longer cleanable.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area behind nozzles on soda machine with mold-like substance.
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.