STONEYBROOK WEST GOLF CLUB/COURSE
15501 TOWNE COMMONS BLVD, Winter Garden FL 34787 · 407-227-2164
Last inspected Jun 3, 2026 · 11 visits since July 2023
JUN 24
NOV 24
MAY 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 a copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board is stained. Iced tea nozzle has a lime build up.
Handwash sink not accessible for employee use at all times.Blocked by fan.
Spray bottle containing toxic substance not labeled.Sanitizer.
Ceiling vents soiled with dust in kitchen.
Show the remaining 5 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up inside handwashing sink at the bar and soda gun nozzle.
Single-service articles not stored inverted or protected from contamination.Sandwich picks and lids.
Unwashed zucchini stored with ready-to-eat food celery in walk in cooler.
Water leaking from pipe at the mop sink area.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked turkey in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.Reduced oxygen packaging of salmon not open.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Tomato slicer has residue build up. Lime build up on iced tea nozzles.
Handwash sink not accessible for employee use at all times.Blocked by buckets.
Accumulation of lime scale on the inside of the dishmachine.
Clean bowls not stored inverted or in a protected manner.
Commercially processed reduced oxygen packaged 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.Reduced oxygen packaging salmon.
Cutting board has cut marks and is no longer cleanable. Green cutting boards.
Employee beverage container on a single service box in dry storage..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler doors are soiled. Soda gun holster is soiled. Vents are dusty in the kitchen. Back of stove has a residue build up.
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored.Lids and napkins stored on the floor.
Jun 3, 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stove area has a residue build up. Fans in beer walk in cooler has a build up of dust.
May 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 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.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to pasteurized eggs in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.Four pieces of salmon in ROP - no opening on the bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,45 f,cooked chicken,45 f,lettuce,45 f,deli turkey 45 fheld less than four hours transferred to walk in freezer for a quick chill. After.5 hour,chicken,32 f,lettuce,34 f,cheese,36 f,deli turkey,36 f
Vacuum breaker is not at correct location on hose Bibb at mop sink area.
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 a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea nozzle has a lime build up. Ice tea holder is soiled
Handwash sink used for purposes other than handwashing.Bucket in handwashing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Brown cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stove area has a residue build up. Fans in beer walk in cooler has a build up of dust.
Single-service articles improperly stored.Cups on floor.
Standing water in bottom of reach-in-cooler.
Unwashed strawberries stored over dressings in walk in cooler.
Jan 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw shrimp in walk in freezer. Operator fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator. Moved to freezer for quick chill. Sliced Ham (52F - Cold Holding); Sliced turkey (54F - Cold Holding);
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener eoiled
Manager or person in charge lacking proof of food manager certification. No proof of managers certification
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and bag above prep table. Operator removed.
Floor not cleaned when the least amount of food is exposed. Floor by fry station soiled.
Hole in or other damage to wall. Hole in wall at dish area.
Light not functioning. One bulb under the hood on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line soiled.
Standing water in bottom of reach-in-cooler. In Reach in cooler across from cook line Reach in at the bar
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw shrimp in walk in freezer. Operator fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator. Moved to freezer for quick chill. Sliced Ham (52F - Cold Holding); Sliced turkey (54F - Cold Holding);
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener eoiled
Manager or person in charge lacking proof of food manager certification. No proof of managers certification
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and bag above prep table. Operator removed.
Floor not cleaned when the least amount of food is exposed. Floor by fry station soiled.
Hole in or other damage to wall. Hole in wall at dish area.
Light not functioning. One bulb under the hood on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line soiled.
Standing water in bottom of reach-in-cooler. In Reach in cooler across from cook line Reach in at the bar
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 20, 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 ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority8 Intermediate6 Basic
Show 18 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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter,46 f,ham,47 f,sausage,48 f,cheese,47 f held more than four hours.Stop Sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink and above steamer area by the the threaded faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Pasteurized Eggs in reach in cooler.Employee discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger is soiled. White cutting board is soiled in kitchen. Can opener is soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Provided a copy to the operator.
Spray bottle containing toxic substance not labeled.Servers station area.
Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable. Grey cutting board at the bar.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build under hood suppression system. Grease build up on floor by the fryer station area. Wall soiled at the bottom by the dishmachine area.
Unwashed tomatoes stored over diced tomatoes in walk in cooler.
Jul 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink area.
Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Restrooms,97 f.
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.