Caliente Club House
Last inspected: Apr 7, 2026
95
Score
Caliente Club House appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Apr 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Land O' Lakes average 76, so Caliente Club House is doing better than most peers. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled with grease buildup in dish room **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
36-73-4
95
Apr 6, 2026
Complaint Full
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Food prepared in a private home. See stop sale. Brownie 15 Lbs, 26Lbs chicken egg roll, pork egg roll 26Lbs and chocolate pie 8Lbs in walk in Freezer. Operator confirmed that all food made in owner's home and no invoices from approved source . **Admin Complaint**
01A-03-4
High Priority - Stop Sale issued due to food originating from an unapproved source. Brownie 15 Lbs, 26Lbs chicken egg roll, pork egg roll 26Lbs and chocolate pie 8Lbs in walk in Freezer. Operator confirmed that all food made in owner's home and no invoices from approved source . **Warning**
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (50F - Cold Holding); diced ham (50F - Cold Holding); pooled eggs (48F - Cold Holding) in reach in cooler in cook line see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (50F - Cold Holding); diced ham (50F - Cold Holding); pooled eggs (48F - Cold Holding) in reach in cooler in cook line, see stop sale **Warning**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen, operator removed it **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees no hair restraints while engaging food preparation. Manager asked them to put hair net on **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with grease buildup in dish room **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled and grease buildup **Warning**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee protein drink in reach in cooler 10. Operator removed it **Warning**
12B-13-4
43
Dec 1, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without hand washing in cook line, manager asked her washed hand properly **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three cutting boards on prep cooled in cooking line stained.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired for dish machine .
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin interior soiled and black mold like substance buildup
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Single serving container used scoop food in dry storage . Operator removed it from food container **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing with holes in wall around kitchen multiple area.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on top of shelf above prep table in kitchen, operator removed it. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaged food preparation. Manager asked her put hair net on **Corrected On-Site**
13-03-4
Basic - No Heimlich maneuver/choking sign posted. Emailed choking poster to operator **Corrective Action Taken**
51-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce above cut vegetables on shelves in walk in cooler in multiple area.
08B-17-4
50
Jun 9, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Container of medicine improperly stored. Laxative on dry storage shelf over spices. Operator relocated. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: diced ham 48 F, cut sausage 47 F, per operator items were put in reach in cooler on cooks line at 9 am. Time tempted 10 am. Operator put in stand up reach in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Shannon 6-9-24
53B-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line.
14-69-4
58
Jan 6, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. Last used 1-4-2025. Cutting boards on cook line stained, slicer guard and blade soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink has bowl in terror. Employee removed bowl. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line has build up of ice.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cog oven soiled with burnt on food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in dish area. Employee placed sign at hand sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
64
Apr 10, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At tiki bar - From follow-up inspection 2024-04-10: **Time Extended**
31B-04-4
95
Feb 9, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook moved bun on cutting board with barehands, discarded bun, put gloves on **Corrective Action Taken**
09-01-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2003, tiki bar and storage room by pool are not on plans. Storage room has ice machine, beer cooler, mop sink, no hand wash sink.
51-16-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In sports bar, ice bin has black mold like substance, operator began to clean immediately **Corrective Action Taken**
22-20-5
Basic - 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. Ahi tuna, completely thawed in walk in cooler, operator cut packages open **Corrective Action Taken**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. At tiki bar
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At expo line - 0 ppm, corrected to 200 ppm **Corrected On-Site**
21-08-4
64
Aug 17, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
45
May 23, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
35
Dec 9, 2022
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator **Corrected On-Site**
12A-16-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - No soap provided at handwash sink. Operator replace at main bar
31B-03-4
Intermediate - 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.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Operator
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Scoop in flour bin
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. **Corrected On-Site**
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors in bar areas storage rooms and under equipment in kitchen.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
Frequently Asked Questions
When was Caliente Club House last inspected?
The most recent health inspection at Caliente Club House on file is from Apr 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Caliente Club House?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Caliente Club House.
How does Caliente Club House compare to other restaurants in Land O' Lakes?
Caliente Club House most recently scored 95 out of 100, which is higher than the Land O' Lakes average of 76.
Has Caliente Club House's inspection record improved over time?
No. Recent inspections at Caliente Club House have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Caliente Club House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Caliente Club House inspected?
Based on the inspection history on file, Caliente Club House is inspected around three times per year on average.
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