Ccc/Gbi Keene's Point
Last inspected: Nov 20, 2025
43
Score
Inspectors have visited Ccc/Gbi Keene's Point seven times, with records going back to 2022. On Nov 20, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to other Windermere restaurants (averaging 64), there's room to close the gap. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw steak stored over heavy cream/cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./garlic butter holding at 70F, cook line for less than 4 hours/moved to reach in freezer immediately/temperature rechecked at 40F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles, bar/ **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen prep room/ **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food./bowl and single use sauce cup used to scoop sugar and salt/ **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris./cook line under the oven. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair./under cook line oven. **Repeat Violation**
36-17-5
Basic - Light not functioning./two light bulbs out/cook line.
36-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine area. **Repeat Violation**
36-27-5
43
Apr 30, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced cut tuna cold holding overnight at 49F/kitchen glass two door reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced cut tuna cold holding overnight at 49F/kitchen glass two door reach in cooler.
03A-02-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./blue spray bottle in dish room.
41-21-4
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./whole tuna loin in reach in cooler/cut opened immediately/ **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line prep table/discarded immediately/ **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris./cook line under deep fryers.
36-73-4
Basic - Floor tiles missing and/or in disrepair./under cook line oven.
36-17-5
Basic - Plumbing system in disrepair./kitchen entrance hand sink faucet disrepair.
29-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado stored over cooked turkey and chicken/kitchen reach in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish room wall soiled.
36-27-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
45
Dec 18, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger patties 47F/less than 4 hours per chef Cooked chicken wings 50F/less than 4 hours per chef/both moved to reach in freezer, rechecked burger patties 36F and cooked chicken wings 46F.
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./cook at cook line. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./pans on cleaned dish rack.
24-08-4
Basic - Equipment in poor repair./kitchen reach in cooler gasket torn.
14-11-5
Basic - Floor soiled/has accumulation of debris./under cook line equipments.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./under dish machine and 3 compartment sink.
36-27-5
Basic - Wiping cloth/towel used under cutting board.
21-04-4
Basic - Working containers of food removed from original container not identified by common name./sugar, flour and panko containers/ **Corrected On-Site**
02D-01-5
61
Jun 14, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next to clean silverware.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - can opener - white cutting board at pizza station, (3)cook line - interior of fryers and baskets. - char grill -
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink in prep area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - meatballs in sauce prepared on Wednesday per operator.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both ovens on cooks line - microwave on cooks line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -both ovens on cooks line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooks line reach in coolers
22-16-4
41
Dec 27, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
43
Jun 27, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
52
Sep 13, 2022
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara sauce (46F - Cold Holding); Alfredo sauce (46F - Cold Holding) cold holding more than four hours per chef./salad reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (46F - Cold Holding); Alfredo sauce (46F - Cold Holding) cold holding more than four hours per chef./salad reach in cooler.
03A-02-5
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. Chlorine 0 ppm run out of sanitizer. Set up,three compartment sink quaternary ammonium 200 ppm. **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp- grill reach in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Ahi Tuna served on menu .
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. next to cook line **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At the bar hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table throughout the kitchen. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Cellphone next to single service near cook line.
40-06-5
Basic - Equipment in poor repair. Torn gasket in the bottom shelf grill cooler.
14-11-5
Basic - Food stored on floor. Boxes of food- floor wall in freezer. Cut potatoes stored in floor wall in cooler
08B-38-4
Basic - Grill Reach-in cooler interior have accumulation of standing water.
22-16-4
Basic - Hole in or other damage to wall. Holes behind clean dish rack in the kitchen.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs at cook line. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven soiled cook line. Interior salamander oven soiled.
22-08-4
Basic - Light not functioning. Above cook line . **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of salamander oven in the kitchen. Exterior of deep fryer in cook line
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut cucumbers- salad cooler in kitchen. **Corrected On-Site**
08B-17-4
21
Frequently Asked Questions
When was Ccc/Gbi Keene's Point last inspected?
The most recent health inspection at Ccc/Gbi Keene's Point on file is from Nov 20, 2025. The public record contains seven inspections in total.
What is the most common violation at Ccc/Gbi Keene's Point?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ccc/Gbi Keene's Point.
How does Ccc/Gbi Keene's Point compare to other restaurants in Windermere?
Ccc/Gbi Keene's Point most recently scored 43 out of 100, which is lower than the Windermere average of 64.
Has Ccc/Gbi Keene's Point's inspection record improved over time?
Results have been roughly steady. Inspections at Ccc/Gbi Keene's Point have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ccc/Gbi Keene's Point means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ccc/Gbi Keene's Point inspected?
Based on the inspection history on file, Ccc/Gbi Keene's Point is inspected around two times per year on average.
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