Culinary Center at Esplanade Golf & Country Club
Last inspected: Feb 5, 2026
100
Score
Inspectors have visited Culinary Center at Esplanade Golf & Country Club 11 times, with records going back to 2022. Inspectors last stopped by on Feb 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly three violations before.
The most common issue across all inspections has been “stop sale issued due to food not being in a wholesome”, showing up two times.
Compared to the broader Lakewood Ranch restaurant scene, where the average is 89, this is a stronger showing. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
No violations found.
100
Nov 19, 2025
Routine - Food
No violations found.
100
Sep 19, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 pounds of Ahi from previous day thawed in ROP packaging at front counter reach in. Operator discarded. Observed cooked meatballs, 18 pounds and cooked prime rib, 8 pounds ROP without a HACCP plan for cook/chill in the walk in freezer. Operator discarded. **Corrected On-Site** **Warning**
01B-13-4
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. Observed 5 pounds of Ahi from previous day thawed in ROP packaging at front counter reach in. Operator discarded. **Corrected On-Site** **Warning**
06-09-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked meatballs, 18 pounds and cooked prime rib, 8 pounds ROP without a HACCP plan for cook/chill in the walk in freezer. Operator discarded. **Corrective Action Taken** **Warning**
03G-54-1
78
Feb 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Sep 5, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion strings holding at 82 degrees.
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed onion strings at 82 degrees. Operator discarded. Gave operator TAPHC and chef will begin controlling with time. **Corrective Action Taken**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed roasted garlic aioli date marked 10 days ago in the reach in cooler on the cook line. Operator discarded. **Corrective Action Taken**
02C-01-5
High Priority - 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. Observed Ground chicken stored over seafood in the walk in cooler. **Corrected On-Site**
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in server area. **Corrected On-Site**
31B-02-4
Intermediate - 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. Observed some illness reporting forms completed but not all. **Corrective Action Taken**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a back door gap on the doors at the back of the banquet supply room.
35B-01-4
43
May 8, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 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. Observed dish machine in bar area Dishwasher (Chlorine 000ppm) Person in charge called for service . **Warning**
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler in back kitchen area Raw Ground Beef over raw Seafood. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler raw Bacon over Salad mix lettuce and Salad dressing. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Bacon. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. Observed in dry storage area dented can of mandarin oranges. Person in charge set a side in office for pick up.
01B-01-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed in Walk in cooler par cooked Chicken. Educated Person in charge on Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division and emailed Person in charge a copy of the handout.
03C-89-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Person in charge filled paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in bar area. Person in charge filled soap dispenser. **Corrected On-Site** **Warning**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting in dishwasher area .
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill in main kitchen area hood filters soiled with grease.
23-03-4
Basic - Multiple Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. Educated Person in charge on jewelry while engaging in food preparation. Person in charge had employees remove jewelry and wash hands. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation in main kitchen area. Person in charge put on hair restraint and washed hands. **Corrected On-Site** **Warning**
13-03-4
33
Feb 7, 2024
Routine - Food
No violations found.
100
Dec 7, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed Salmon 14.8 lbs, Halibut 10.8 lbs, Swordfish 11 lbs, Scallops 1.6 lbs received fresh and reduced oxygen packing being performed and held longer than 48 hours. **Warning**
03G-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vents in back hallway of kitchen near ice machine.
36-34-5
82
Jun 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Food Received at Proper Temperature
FL-12
95
Nov 17, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator stated the tags are from specific events and that they will place dates on tags. **Corrected On-Site**
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored next to clean equipment. Employee's moved bags. **Corrected On-Site**
40-06-5
86
Frequently Asked Questions
When was Culinary Center at Esplanade Golf & Country Club last inspected?
The most recent health inspection at Culinary Center at Esplanade Golf & Country Club on file is from Feb 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Culinary Center at Esplanade Golf & Country Club?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited two times, more than any other issue at Culinary Center at Esplanade Golf & Country Club.
How does Culinary Center at Esplanade Golf & Country Club compare to other restaurants in Lakewood Ranch?
Culinary Center at Esplanade Golf & Country Club most recently scored 100 out of 100, which is higher than the Lakewood Ranch average of 89.
Has Culinary Center at Esplanade Golf & Country Club's inspection record improved over time?
Yes. Recent inspections at Culinary Center at Esplanade Golf & Country Club have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Culinary Center at Esplanade Golf & Country Club 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 Culinary Center at Esplanade Golf & Country Club inspected?
Based on the inspection history on file, Culinary Center at Esplanade Golf & Country Club is inspected around three times per year on average.
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