Club Renaissance
Last inspected: Dec 15, 2025
43
Score
Club Renaissance appears in inspection records seven times, starting in 2022. The most recent report on file is from Dec 15, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
Across the inspection history, “working containers of food removed” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 64, which Club Renaissance's 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 46 F- retemp 43 F, raw fish 46 F- retemp 40Fin prep cooler on cook line near hand wash sink. Employee placed in walk in cooler on ice. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed ROP tuna in cooler under grill.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Water gallon in hand wash sink. Removed at time of inspection. **Corrected On-Site**
31A-09-4
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/ Observed 4 employees working with no certified food manager on site.
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at soda machine.
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. Thawed ROP tuna in cooler under grill.
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.
13-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected.
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled.
02D-01-5
43
Mar 24, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 44 F, sausage 45 F in reach in cooler on cook line. Manager placed in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar.
31B-02-4
Intermediate - No soap provided at handwash sink. Handwash sink at bar.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table. Manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar. **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
21-12-4
55
Jul 25, 2024
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Feb 20, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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. Dish machine at bar tested 0ppm, operator primed tested 50pm. **Corrected On-Site**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom of reach in cooler next to soda machine.
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped 80 F, operator removed utensils at time of inspection. **Corrected On-Site**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
64
Sep 22, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 500+ ppm Quaternary ammonia. Operator remade tested 200 ppm. **Corrected On-Site**
41-15-5
High Priority - Dented/rusted cans present. See stop sale. Three cans of red beans with dents at the rim in dry storage.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. For chicken wings.
02C-04-5
Basic - Damaged/spoiled/recalled food not properly segregated. Three cans of red beans with dents at the rim in dry storage.
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to straws above microwave. **Repeat Violation**
40-06-5
Basic - Floors not maintained smooth and durable. Floors throughout kitchen unsealed concrete.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic cups not inverted at bar, operator inverted at time of inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Container of cornmeal on cook line not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
45
Mar 10, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is on the wrong location of the splitter. **Repeat Violation**
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not date marked in reach in cooler on cook line.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink outside of dish area, operator replaced at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Paper plates not inverted in storage room, operator inverted at time of inspection. **Corrected On-Site**
25-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving trays in storage room not inverted. **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep table, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line and at bar handwash sink. **Repeat Violation**
31B-04-4
52
Nov 4, 2022
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
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. Bar dish machine test 0 ppm. Discussed with manager to use the working dish machine in kitchen.
22-41-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 44 F- retemp 43 F, cooked onions 49 F-retemp 43 F, raw chicken 49 F- retemp 41 F, raw fish 50 F- retemp 32 F. All items in reach in cooler, operator placed on ice and in the walk in freezer. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Ice scoop in handwash sink in bar area.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for bar dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. At bar handwash sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked in reach in cooler.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table, employee removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and pans not stored inverted in storage room and behind cook line.
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung mop at time of inspection. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled in dry storage, manager labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line and at the bar handwash sinks.
31B-04-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at bar area.
14-69-4
Basic - Food storage container/container lid cracked or broken. Broken glass up in bar reach in freezer.
14-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting across from dish machine.
24-08-4
25
Frequently Asked Questions
When was Club Renaissance last inspected?
The most recent health inspection at Club Renaissance on file is from Dec 15, 2025. The public record contains seven inspections in total.
What is the most common violation at Club Renaissance?
Across the inspection record, “working containers of food removed” has been cited four times, more than any other issue at Club Renaissance.
How does Club Renaissance compare to other restaurants in Sun City Center?
Club Renaissance most recently scored 43 out of 100, which is lower than the Sun City Center average of 64.
Has Club Renaissance's inspection record improved over time?
Results have been roughly steady. Inspections at Club Renaissance have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Club Renaissance 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 Club Renaissance inspected?
Based on the inspection history on file, Club Renaissance is inspected around two times per year on average.
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