Cane Garden C.C.
Last inspected: Apr 9, 2026
64
Score
Across the available record, Cane Garden C.C. has 15 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
By comparison, the average The Villages facility scores 80, putting Cane Garden C.C. on the weaker side. Nothing in the record is alarming, but there's room to improve.
15
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine dish machine in kitchen. Operator replaced bucket recheck 50ppm. **Corrected On-Site**
22-49-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 chemical spray bottles in dish machine area. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residue. Reach in cooler closest to the fryers in cook line area Accumulation of black mold-like substance in the interior of the ice machine.
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line across from fryers
31B-04-4
64
Sep 25, 2025
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - 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. Whipped butter at front line. Operator time marked 9am. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in reduced oxygen package
01B-13-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm in bar machine. Operator changed out sanitizer bottle recheck 50ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - Menu contains an item made with an undercooked animal food as an ingredient and description of item does not inform consumer of undercooked animal food ingredient. Eggs Benedict on breakfast menu. Operator removed unmarked menus and reprinted corrected menus onsite. **Corrected On-Site**
02B-04-5
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. Matthew S.
53B-14-5
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. Salmon in reach in cooler in cook line area. See stop sale.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area with no hair restraint and another employee with no beard guard
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack
24-08-4
41
May 22, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers **Warning** - From follow-up inspection 2025-05-16: **Time Extended** - From follow-up inspection 2025-05-22: **Time Extended**
05-09-4
95
May 16, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink in cook line area hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) In reach in cooler across from fryers chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding) Operator states no temperatures were taken today. Items were all prepared yesterday. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-16: Raw beef 51F cooling No other TSC items in reach in cooler in front of fryers Reach in cooler across from hand wash sink Cooked sausage 47F Hot dogs 49F Spaghetti 51F Operator states items were in cooler for approximately 30 minutes. Operator placed items in ice to rapidly chill. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers **Warning** - From follow-up inspection 2025-05-16: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from fryers **Warning** - From follow-up inspection 2025-05-16: **Time Extended**
22-16-4
78
May 13, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from hand wash sink in cook line area hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) In reach in cooler across from fryers chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding) Operator states no temperatures were taken today. Items were all prepared yesterday. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot dogs (50F - Cold Holding); cooked pasta (49F - Cold Holding); salmon filets (45F - Cold Holding); cooked sausage (50F - Cold Holding) chicken wings (57F - Cold Holding); sauerkraut (55F - Cold Holding); roast beef (57F - Cold Holding) **Repeat Violation** **Warning**
01B-02-5
High Priority - Live, small flying insects found 2 live flies on cutting board in cook line area 2 live flies in prep area on prep table 1 live fly in front line area on reach in cooler Discussed washing and sanitizing cutting boards before use with operator. **Warning**
35A-02-7
Intermediate - 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/ 3 cooks 1 dishwasher 5 servers **Warning**
53A-05-6
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. Salmon filets fully thawed in reduced oxygen package **Warning**
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler across from fryers **Warning**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler across from fryers **Warning**
22-16-4
50
Dec 26, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee moved pan of raw then **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Ale employee on cooked e touched apron them continued to cook without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer units: wings 47-48 (39F - Cold Holding); meatloaf (46F - Cold Holding then 39F - Cooling); Italian sausage (47F - Cold Holding then 39F Cooling). Ice was added to meatloaf and italian sausage, wings were moved to walk in cooler, and manager voluntarily discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 116F in alto sham. Began reheating. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler and freezers soiled with food debris throughout establishment. Interior of ice machine has green substance on deflector plate. Began cleaning. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink on cook line. Both items placed at sink. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink in shelf over clean plates. Moved. **Corrected On-Site**
12B-07-4
43
May 20, 2024
Complaint Partial
No violations found.
100
May 16, 2024
Complaint Partial
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled dishes in dish pit, began to scoop ice without hand wash. Discussed with employee who washed hands and discussed with manager. **Corrective Action Taken**
12A-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in cook line area 1 live fly in pizza area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large reach in cooler unit across from broiler Operator states that the food was moved from the walk in cooler at 10am. Operator states the cooler is waiting on parts to be fixed. Food moved to walk in freezer- corrected onsite Turkey Burgers 47F recheck 41F Scallops 47F recheck 41F Roast beef 45F recheck 38F Steak 47F recheck 40F In reach in cold well in cook line area. See stop sale. Pesto cream sauce 49F Vodka cream sauce 50F Cream soup sauce 49F **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pesto cream sauce 49F Vodka cream sauce 50F Cream soup base 49F
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with trash can. Operator moved. **Corrected On-Site**
31A-09-4
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. Salmon on package states it should be removed from packaging before thawing
06-09-1
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Flounder in standing water is 50F. Recheck 40F Operator moved to walk in cooler **Corrective Action Taken**
06-06-5
45
May 2, 2024
Complaint Partial
No violations found.
100
Apr 29, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under grill: raw burgers (51F - Cold Holding); hot dogs (50F - Cold Holding); sausage (50F - Cold Holding); sliced Swiss cheese (53F - Cold Holding) In reach in cooler next to microwave: blue cheese (53F - Cold Holding); shredded mozzarella (51F - Cold Holding); sliced tomatoes (45F - Cold Holding); cooked sausage (45F - Cold Holding); diced tomatoes (45F - Cold Holding); cooked peppers (45F - Cold Holding) Operator moved items to walk in freezer to rapidly chill. Operator states all items were moved from walk in cooler to reach in cooler approximately 3 hours ago. No documented temperature monitoring **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
86
Apr 4, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Apr 3, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Next to grill in cook line area- cooked peppers (96F - Hot Holding); cooked mushrooms (102F - Hot Holding); cooked onions (91F - Hot Holding) operator moved to stove to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from grill in cook line area- cut leafy greens (48F - Cold Holding); cut tomatoes (49F - Cold Holding); shrimp (58F - Cold Holding); coconut shrimp (67F - Cold Holding); raw chicken (46F - Cold Holding); Swai filets (64F - Cold Holding) Reach in cooler across from stove in cook line area- cut leafy greens (47F - Cold Holding); cut tomatoes (51F - Cold Holding); sausage (48F - Cold Holding); shredded mozzarella (50F - Cold Holding) Front line cold well- cut leafy greens (51F - Cold Holding); cut tomatoes (50F - Cold Holding); coleslaw (51F - Cold Holding); shredded cheese mix (51F - Cold Holding) Operator states all items were placed in coolers at 12pm. Operator moved items to walk in freezer to rapidly chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine Fish filets
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw fish on baker rack dripping into pan. See stop sale.
08A-05-6
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Reysha Badillo
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - 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/ 4 cooks 4 servers
53A-05-6
Basic - Accumulation of black mold-like substance in the interior of the ice machine. See stop sale.
22-20-5
39
Dec 14, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (52F - Cold Holding); shrimp (51F - Cold Holding); raw chicken (49F - Cold Holding); coconut shrimp (48F - Cold Holding); beef burgers (49F - Cold Holding); hot dogs (51F - Cold Holding); sausage (50F - Cold Holding) In reach in cooler in front of flat top grill and 2 drawer cooler under grill. Operator states items were placed in cooler at 10:30am. Operator moved items to walk in freezer to rapidly chill Recheck: wings 41F; coconut shrimp 38F; burgers 40F; hot dogs 39F; sausage 38F **Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Cooked onions, peppers and mushrooms. Operator time marked 10:30am. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at the end of the cook line. Operator stocked. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle in prep area. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator made fresh bucket 200ppm **Corrected On-Site**
21-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - In-use utensil stored in sanitizer between uses. Operator removed to be washed **Corrective Action Taken**
10-18-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives between coolers in cook line area. Operator removed. **Corrected On-Site**
10-17-4
Basic - Equipment in poor repair. Reach in cooler in front of flat top grill in cook line area ambient temperature 47F.
14-11-5
47
Jun 12, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
29
Dec 27, 2022
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken wings (53F - Cold Holding); cooked potatoes (52F - Cold Holding) Operator moved items to walk in freezer to rapidly chill.
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine 141F. Operator will manually sanitize dishes until repair. **Corrective Action Taken**
22-49-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator did not have parasite destruction letter on file from distributor. Operator had distributors email letter during inspection. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over prepped ready to eat foods in walk in cooler. Operator moved raw beef to correct storage shelves. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzle in bar area soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in cook line area blocked with trash can. Inspector moved to wash hands. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in cook line area. Operator refilled dispenser. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Christina H. Photocopy
53B-09-4
Basic - Waste line missing at soda gun holster. In bar area
29-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Old labels stuck to food containers after cleaning. Ham label in reach in cooler at pizza station
16-46-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bread crumbs
10-01-5
30
Frequently Asked Questions
When was Cane Garden C.C. last inspected?
The most recent health inspection at Cane Garden C.C. on file is from Apr 9, 2026. The public record contains 15 inspections in total.
What is the most common violation at Cane Garden C.C.?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Cane Garden C.C..
How does Cane Garden C.C. compare to other restaurants in The Villages?
Cane Garden C.C. most recently scored 64 out of 100, which is lower than the The Villages average of 80.
Has Cane Garden C.C.'s inspection record improved over time?
Results have been roughly steady. Inspections at Cane Garden C.C. have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cane Garden C.C. means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cane Garden C.C. inspected?
Based on the inspection history on file, Cane Garden C.C. is inspected around five times per year on average.
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