Fenney Grill
Last inspected: Mar 2, 2026
100
Score
Public records show 10 inspections at Fenney Grill stretching back to 2022. Inspectors last stopped by on Mar 2, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “dishmachine not sanitizing” is the issue that surfaces most often, recorded three times.
Among The Villages restaurants, the typical score is 80; Fenney Grill is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms placed in steam table within the hour (116F - Hot Holding) operator moved to stove to reheat to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked turkey in walk in cooler. Operator corrected shelves. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10ppm at kitchen dish machine. Operator set up 3 compartment sink and called service company. **Corrective Action Taken** **Warning**
22-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack **Warning**
24-08-4
61
Jun 11, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: marinara sauce 113 F, Per operator marinara was put in steam well 1 hour prior. Time temped 1:55. Operator put in grill to reheat at time of inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
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.
53B-14-5
Basic - Food stored on floor. Broccoli on floor in walk in freezer . Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat and glasses on shelf over prep table in kitchen.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table in kitchen.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
58
Apr 7, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 cup pancake batter containing dairy **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four portions of ahi tuna defrosted rop not removed before thawing 2 pounds of cooked crumbled bacon Half a bag of wontons. **Warning**
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. Single serve horsey sauce in wait staff reach in made date of 01/23/2024, manager discarded. **Warning**
02C-01-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs; no handwashing or gloves change while touching other kitchen utensils and other product. Manager spoke with employee and employee washed hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70F pancake batter containing milk on cook line. Manager and inspector verified together that mix does contain milk. See stop sale. **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu and seared ahi tuna not identified by asterisk matching raw item to consumer advisory. **Warning**
02B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and cell phone on prep table in kitchen, manager moved. Employee Apple Watch and charger as well as drink on shelf above uncovered customer food. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table. Manager moved. **Corrected On-Site** **Warning**
12B-07-4
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. 4 packages of reduced oxygen packaged ahi tuna thawed without removing from package or cutting package. See stop sale. **Repeat Violation** **Warning**
06-09-1
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. Reduced oxygen packaged pork chops and pot roast not labeled correctly. Lacking time packaged and time and date expired and product name. Manager removed product from reduced oxygen packaging. **Corrective Action Taken** **Warning**
03G-53-1
Basic - Working containers of food removed from original container not identified by common name. Flour and batter containers in prep kitchen, not labeled with common name. Manager placed labels in containers. **Corrected On-Site** **Warning**
02D-01-5
Basic - Food stored in a location that is exposed to splash/dust. Wonton chips stored on prep table in plastic container no lid and cooked crumbled bacon stored in container covered with torn plastic, next to hand wash sink. While employee was washing hands, he then shook his hands to dry them and water from his hands went on chips and bacon container. See stop sale. **Warning**
08B-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking food with no beard guard. Employee placed grade guard on. **Corrected On-Site** **Warning**
13-04-4
30
May 29, 2024
Food-Licensing Inspection
No violations found.
100
May 20, 2024
Food-Licensing Inspection
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in cook line drawer cooler. Employee corrected shelves. **Corrected On-Site** **Warning**
08A-20-5
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 dish machine in kitchen 0ppm **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in 3 compartment sink area storing cloths. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
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 conducting onsite ROP and holding for more than 48 hours. **Warning**
03G-50-1
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. Salmon in cook like area. Employee corrected during inspection. **Corrected On-Site** **Warning**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear pans on dry dish rack **Warning**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in 3 compartment sink area. Operator posted sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Multiple pans on dry dish rack **Warning**
16-46-4
50
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature sanitizer dish machine 153F **Warning** - From follow-up inspection 2024-02-01: Dish machine in bar area is not in use as per sign on machine, operator is washing dishes in main dish machine area. **Time Extended**
22-49-4
Intermediate - - From initial inspection : 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. Amanda L James L Kristen K Sara L **Warning** - From follow-up inspection 2024-02-01: **Time Extended**
53B-14-5
78
Jan 16, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 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. High temperature sanitizer dish machine 153F **Warning**
22-49-4
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side **Warning**
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle. Employee labeled **Corrected On-Site** **Warning**
41-17-4
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. Amanda L James L Kristen K Sara L **Warning**
53B-14-5
61
Dec 16, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. At 0ppm. Manager will set up triple sink and sanitize manually. Manager called maintenance.
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards soiled.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 200ppm. **Corrected On-Site**
21-08-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar. Manager displayed hand wash sign at bar. **Corrected On-Site**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler at wait station area.
29-49-6
70
Frequently Asked Questions
When was Fenney Grill last inspected?
The most recent health inspection at Fenney Grill on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fenney Grill?
Across the inspection record, “dishmachine not sanitizing” has been cited three times, more than any other issue at Fenney Grill.
How does Fenney Grill compare to other restaurants in The Villages?
Fenney Grill most recently scored 100 out of 100, which is higher than the The Villages average of 80.
Has Fenney Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Fenney Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fenney Grill 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 Fenney Grill inspected?
Based on the inspection history on file, Fenney Grill is inspected around three times per year on average.
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