Eagle Ridge Golf Club
Last inspected: Apr 23, 2026
55
Score
Across the available record, Eagle Ridge Golf Club has 11 inspections on file, the first dated 2022. The latest inspection on file is from Apr 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly two violations before.
“Operator is doing a special process” comes up most often, recorded five times in the inspection record.
By comparison, the average Summerfield facility scores 73, putting Eagle Ridge Golf Club on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, roasted garlic date marked 4/13/26 and lobster mix date marked 4/15/26.
01B-24-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At inspection time, observed in reach-in cooler and walk-in freezer commercially process cured meat and poultry vacuum on 4/18/26, also for prime rib cooked and freeze on 4/10, thawed on 4/19/26. **Warning**
03G-50-1
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. HACCP plan approved for raw meats and poultry, no temperature log available for coolers, freezers and thermometers
03G-49-2
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. For two employees 3/16/2023-3/16/2026. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment at the cook line, also filters above line.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line, tiles with dust.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.
24-08-4
55
Nov 20, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler on cook line: mushrooms date marked 11/12, discard date 11/18. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: Cheese 45F. Wings 45F. All items placed in unit two hours ago at 4 PM. Manager switched to Time as a Public Health Control (TPHC) and will discard at 8 pm. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Bonnie expired 7/19/2025.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In expo area, vents and ceiling tiles dusty. **Repeat Violation**
36-34-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table. Placed in bucket. **Corrected On-Site**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
24-08-4
58
May 15, 2025
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Reach-in cooler at the cook line, grilled onions date marked 5/2/25, beans date marked 5/6/25 and pulled pork 5/7/25.
01B-28-5
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. Dish machine at the bar area, manager set up triple sink, also cups will be bring back to kitchen dish machine. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken wings 48F hot dogs 47F manager moved to freezer, temperature dropped to 43F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At the bar area, bartender dumped ice inside sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar area, manager provided.
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drinks on prep table used to mixed coleslaw, manager moved. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles near AC vent with dust.
36-34-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed peppers stored above pasta container, Manger moved **Corrected On-Site**
08B-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk-in cooler, crab meat no time marked, per manager bag sealed around 2:00pm on 05/14/2025, Manager time marked. **Corrected On-Site**
03G-53-1
Basic - In-use tongs stored on equipment door handle between uses. At the server station, tongs on bread holding drawer, Manager removed. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. In walk-in cooler floor, cases of meat, Manager moved off the floor. **Corrected On-Site**
08B-38-4
39
Mar 20, 2025
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags. **Warning** - From follow-up inspection 2025-01-17: HACCP plan has been emailed to OPQ but has not been reviewed yet. Operator states he will date and time mark the ROP packages until HACCP is approved and hold for no more than 48 hours in package. **Time Extended** - From follow-up inspection 2025-03-20: HACCP plan has been received **Time Extended**
03G-50-1
90
Mar 5, 2025
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Jan 17, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags. **Warning** - From follow-up inspection 2025-01-17: HACCP plan has been emailed to OPQ but has not been reviewed yet. Operator states he will date and time mark the ROP packages until HACCP is approved and hold for no more than 48 hours in package. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep reach in cooler **Warning** - From follow-up inspection 2025-01-17: **Time Extended**
22-16-4
82
Jan 16, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 4 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 in front of grill on cook line, items were in reach in cooler overnight. cut leafy greens (49F - Cold Holding); grilled mushrooms (48F - Cold Holding); grilled onions (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); sauerkraut (47F - Cold Holding); cheddar cheese (51F - Cold Holding); provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); crab cake mix (53F - Cold Holding); hot dogs (53F - Cold Holding); shrimp (55F - Cold Holding); chicken wings (53F - Cold Holding); pepperjack cheese (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut leafy greens (49F - Cold Holding); grilled mushrooms (48F - Cold Holding); grilled onions (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); sauerkraut (47F - Cold Holding); cheddar cheese (51F - Cold Holding); provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); crab cake mix (53F - Cold Holding); hot dogs (53F - Cold Holding); shrimp (55F - Cold Holding); chicken wings (53F - Cold Holding); pepperjack cheese (48F - Cold Holding) **Warning**
01B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags. **Warning**
03G-50-1
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Equipment in poor repair. Reach in cooler in cook line area with ambient temperature of 46F **Warning**
14-11-5
Basic - Food stored on floor. Case of pork chops and bacon on floor under rack in walk in freezer **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep reach in cooler **Warning**
22-16-4
55
Apr 19, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline in pass thru window: onions 80F. Onions have been in window for three hours. Will add to Time as a Public Health Control (TPHC) forms and discard after four hours. Pan of au jus 127F. Employee reheated then 209F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half cream 51F in reach in cooler at bar. Cooler is iced up and has an ambient temperature of 64F. Employee stated cream was in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half cream 51F in reach in cooler at bar. Cooler is iced up and has an ambient temperature of 64F. Employee stated cream was in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in bar area.
35A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in prep sink located in center of kitchen.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled with slimy substance. **Repeat Violation**
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at bar has an ambient temperature of 64F. Ice build up on condenser.
14-74-7
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl with cut fruit and canned drink on shelf over dressings in reach in cooler at drink station. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in pizza make table and reach in make table on cookline have black slimy substance. Exterior of ovens soiled with grease and food debris. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink on top of pan of liver in reach in freezer. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Single-service articles improperly stored. Coffee filters stored uncovered in box over fountain drink area.
25-05-4
Basic - Unclean building components, attachments or fixtures. Floor soiled with food debris and/or grease under cooking equipment, under fountain machine and in ware wash area under shelves and dish machine. Ceiling vent soiled over drink station in kitchen area.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in server station. **Repeat Violation**
21-12-4
32
Sep 28, 2023
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
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. Two female employees touched clothes and continued to work without washing hands.
12A-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions on cookline 71F. Manager stated the onions are cooked on site and we're held at room temperature overnight. Stop sale issued.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: cod 47-50F. Bin of fish was pushing door of cooler open in bottom corner. Chef began to cook fish. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 71F one pan.
01B-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of fly spray on shelf in kitchen. Can of mosquito spray on shelf near bar. Also, two fly strips over prep sink and table in kitchen. Manager removed spray. **Corrective Action Taken**
41-05-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves and/ or wearing jewelry while preparing food. Female employee refreshing make table with painted nails and no gloves. Also, female employee working on cookline wearing bracelet and two rings.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has slimy substance on deflector plate. Interior of two ovens on cookline soiled with food debris. Chef cleaned ice machine. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Verified plans in historic file from 9/23/99, Sink on cookline is not present. Employees must leave the line to wash their hands. Also, sink near walk in cooler has water turned off. Chef turned on water from under sink during this inspection. **Corrective Action Taken** **Warning**
31A-04-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packing raw animal foods and soft cheese on site. Raw meats stored in walk in freezer during this inspection. Cheese stored at 43F in walk in cooler.
03G-50-1
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. Several containers of sauces and plant food in reach in coolers on cookline and in walk in cooler lacking date removed from freezer. removed from freezer. Manager began correct. **Corrective Action Taken**
02C-04-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on bottom of reach in cooler with standing water on cookline.
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Cup in carrot cake mix in dry storage room. Cup in bin of sugar on shelf in kitchen area. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling is peeling in several areas of kitchen.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table over forks under pass thru. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf near walk in cooler wet nested.
24-08-4
Basic - Food stored in a prohibited area. In walk in cooler: bag of personal food on shelf over pickle buckets. In reach in freezer on cookline: hot pockets on shelf over ice cream. In walk in cooler: bags of pre-washed cut lettuce on shelf under unwashed produce and bag of unwashed carrots on shelf over ready to eat foods. **Repeat Violation**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with slimy substance on several reach in coolers on cookline. Exterior of cooking equipment soiled at end of cookline.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In two units on cookline.
29-49-6
19
Jun 7, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
55
Dec 9, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink. Handwash sink at the three compartment sink area, also at the bar area, no paper towels, Manager provided. **Corrected On-Site**
31B-03-4
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. For one female employee (08/2022)
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at the three compartment sink area (closed to walk-in cooler entrance), hot water off, Manager turned on. **Corrected On-Site**
27-16-4
Basic - Food stored on floor. In walk-in freezer cases of ham on floor, Manager moved off the floor. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One opened employee drink on prep table, employee moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside flour containers and rice container, manager removed. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
22-20-5
61
Frequently Asked Questions
When was Eagle Ridge Golf Club last inspected?
The most recent health inspection at Eagle Ridge Golf Club on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Eagle Ridge Golf Club?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at Eagle Ridge Golf Club.
How does Eagle Ridge Golf Club compare to other restaurants in Summerfield?
Eagle Ridge Golf Club most recently scored 55 out of 100, which is lower than the Summerfield average of 73.
Has Eagle Ridge Golf Club's inspection record improved over time?
No. Recent inspections at Eagle Ridge Golf Club have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Eagle Ridge Golf Club 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 Eagle Ridge Golf Club inspected?
Based on the inspection history on file, Eagle Ridge Golf Club is inspected around three times per year on average.
Nearby Restaurants