Dubsdread Golf Course
Last inspected: Oct 16, 2025
86
Score
Public records show nine inspections at Dubsdread Golf Course stretching back to 2022. The newest entry in the record is dated Oct 16, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 17 violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
Among Orlando restaurants, the typical score is 79; Dubsdread Golf Course is comfortably above that bar. The record reflects steady performance over time.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 16, 2025
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
86
Sep 18, 2025
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 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. 0 ppm. Operator tried to run empty machine, operator contacted repair maintenance. 100 ppm **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in white cutting board on cooks line with black residue.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer in banquets station. Operator had employee clean handles. **Corrected On-Site**
23-24-4
Basic - Ceiling tile missing. Above ice machine.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish machine and air drying containers in hallway by ice machine. Walk way entrance to cook line by hand wash station.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags and cellphone by server station on clean linen and Togo containers. Operator has employees remove. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. By dish machine and hallway air drying shelves by dish machine.
24-08-4
Basic - Food stored on floor. Walk in freezer cases of fish stored on walk in freezer floor. Banquet walk in cooler two cases of lettuce stored on the floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of fryer, sides of all cooking equipment, and dry storage shelves by server expo with microwave. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house cook line, prep area, and banquets prep area.
36-27-5
Basic - Water draining onto floor surface. Hand wash sink at bar pipe too short to reach over drain, water draining on to bar floor.
29-03-4
41
Jan 27, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 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. 0 ppm, operator contacted service provider. 100 ppm **Corrected On-Site** **Repeat Violation**
22-49-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line prep reach in cooler.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar. Operator labeled bleach. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic Togo container in parm cheese in walk-in cooler. Operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout entire back of the house kitchen.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets and watch.
13-07-4
Basic - Floor soiled/has accumulation of debris. Underneath all cooking and non cooking equipment throughout facility.
36-73-4
Basic - Food stored on floor. Box of potatoes stored on banquet floor by reach in cooler. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest white ice cream cooler by server station.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of fryer, sides of all cooking equipment, and dry storage shelves by server expo with microwave.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout back of the house cook line, prep area, and banquets prep area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour, sugar and rice. Operator labeled containers. **Corrected On-Site**
02D-01-5
39
Sep 24, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kits for sanitizer buckets and chlorine test kit for dish machines. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink. Operator replaced roll of paper towels. **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-24: Operator placed paper towels at hand sink. **Time Extended** **Corrected On-Site**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cooks line prep reach in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, porched eggs and lox. **Warning** - From follow-up inspection 2024-09-24: **Admin Complaint**
02B-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line and dish machine area. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of vegetables in walk in cooler on floor. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all reach in coolers, and underneath cooking equipment. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Several reach in coolers throughout kitchen rusted. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
14-17-4
47
Jul 22, 2024
Routine - Food
3 critical violations. 7 major violations. 8 minor violations.
View 18 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. Rechecked dishwasher machine 50 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 60 less than 4 hours per operator on cooks prep table. Operator moved product to smaller containers for time plan. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles over silverware at employee wait station. Operator removed spray bottles. Spray bottles over line gloves in dry storage room. Operator moved gloves above chemicals. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in walk in cooler. **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cooks line prep reach in cooler. **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, porched eggs and lox. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kits for sanitizer buckets and chlorine test kit for dish machines. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar hand sink. Operator replaced roll of paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles at bar area. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line and dish machine area. **Warning**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for all reach in coolers, and underneath cooking equipment. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Several reach in coolers throughout kitchen rusted. **Warning**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Food stored on floor. Boxes of vegetables in walk in cooler on floor. **Repeat Violation** **Warning**
08B-38-4
21
Jan 10, 2024
Routine - Food
1 critical violation. 6 major violations. 15 minor violations.
View 22 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 butter on cooks line. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris Soda nozzles in bar area. Cutting board on main cooks line heavily stained. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prime rib and lasagna made previous date not labeled. **Corrected On-Site**
02C-02-5
Basic - Hole in or other damage to wall. Tiles cracked by fryer on cooks line.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in Water on cooks line 108° **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in pizza cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers heavily soiled. Gaskets soiled in pizza cooler.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Several coolers throughout kitchen rusted.
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooks line, dishwasher and all equipment soiled. **Repeat Violation**
36-27-5
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Main make station heavy cut marks. **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Orange tape on cooler door by catering station.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table. Operator discarded on site. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food storage container/container lid cracked or broken. Large container holding flour and rice.
14-38-4
Basic - Food stored on floor. Several cases of cooking oil on floor in kitchen. **Corrected On-Site** **Repeat Violation**
08B-38-4
22
Aug 2, 2023
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked collard greens. **Corrected On-Site** **Repeat Violation**
08A-02-6
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.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quaternary test strips but needs chlorine as well.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean utensils stored between equipment and wall. Knife between trip sink behind bar. **Corrected On-Site**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler on cook line **Corrected On-Site**
14-09-4
Basic - Food stored on floor. Chicken on floor in walk-in freezer. Potatoes on floor in dry storage. **Corrected On-Site**
08B-38-4
Basic - Light not functioning. 2 lights in Hood system.
36-62-4
Basic - Silverware/utensils stored upright with the food-contact surface up. In ware washing area. **Corrected On-Site**
24-18-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and freezer. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind equipment on cook line.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of rice in dry storage. **Corrected On-Site**
02D-01-5
37
Mar 13, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over cooked lobster. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ribs in walk-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen soiled with food debris.
22-02-4
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. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Citrus cleaner unlabeled spray bottles. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door cook line. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods vents soiled with grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in catering kitchen.
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados with the stickers on them in catering kitchen reach in cooler prep table.
08B-17-4
39
Sep 12, 2022
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. Purse stored in hand sink at the far left end of the bar. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep area. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner unlabeled in mop sink area. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. In room behind bar.**Corrected On-Site** **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored above single service napkins on shelf on front line. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Cases of oil stored on the floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on flattop grill. **Corrected On-Site**
10-20-4
Basic - Light not functioning. Light burned out In walk-in cooler and two lights under hoods on cook line.
36-62-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on condiments shelf on front line of kitchen. **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Dubsdread Golf Course last inspected?
The most recent health inspection at Dubsdread Golf Course on file is from Oct 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Dubsdread Golf Course?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Dubsdread Golf Course.
How does Dubsdread Golf Course compare to other restaurants in Orlando?
Dubsdread Golf Course most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Dubsdread Golf Course's inspection record improved over time?
Yes. Recent inspections at Dubsdread Golf Course have averaged around nine violations per visit, down from roughly 17 earlier in the record.
What does a low risk rating mean?
A low risk rating at Dubsdread Golf Course 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 Dubsdread Golf Course inspected?
Based on the inspection history on file, Dubsdread Golf Course is inspected around three times per year on average.
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