Hidden Lakes Golf Course
Last inspected: Apr 23, 2026
52
Score
Hidden Lakes Golf Course appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Apr 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average New Smyrna Beach facility scores 72, putting Hidden Lakes Golf Course on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to adulteration of food product. Numerous live and dead ants inside of container and on the surface of a 1/3 pan of syrup in dry storage
01B-03-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender, fruit on a cup
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish machine area
31B-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior chest freezer on the cookline soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots underneath toaster with crumbs in them **Corrected On-Site**
24-05-4
52
Nov 24, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -behind washer and dryer **Warning** - From follow-up inspection 2025-11-24: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline **Warning** - From follow-up inspection 2025-11-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler on cookline **Warning** - From follow-up inspection 2025-11-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floors soiled under equipment at bar **Warning** - From follow-up inspection 2025-11-24: Improved **Time Extended**
36-10-4
82
Nov 21, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
18
Apr 10, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer in the bar **Repeat Violation** **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
16-36-4
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. Coleen **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door **Repeat Violation** **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the bar, employee items in bar cooler **Warning** - From follow-up inspection 2025-04-10: **Time Extended**
08B-49-4
74
Apr 8, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47F, hot dogs 47F, shrimp 47F, beef 45F, onions 46F, sliced cheese 47F, fish 49F, sour cream 44F, shredded cheese 44F. Cookline unit. In and out of cooler for lunch, some items stocked after lunch (not prepped). **Warning**
03A-02-5
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat sanitizer in the bar **Repeat Violation** **Warning**
16-36-4
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. Coleen **Warning**
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the bar, employee items in bar cooler **Warning**
08B-49-4
Basic - Food stored on floor. Cases of naan bread walk in freezer **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Repeat Violation** **Warning**
10-20-4
61
Nov 7, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lizzie **Warning** - From follow-up inspection 2024-11-07: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : 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. Lizzie **Warning** - From follow-up inspection 2024-11-07: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.hanging off two compartment sink **Warning** - From follow-up inspection 2024-11-07: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls, toaster area of kitchen **Warning** - From follow-up inspection 2024-11-07: **Time Extended**
24-05-4
70
Nov 5, 2024
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook putting shredded cheese on a salad, touching fries while plating Bartender adding garnishes to multiple drinks **Warning**
09-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In the bar, less than 150 ppm quat **Warning**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main cookline cooler overnight: fish 45F, burgers 45f, chicken 44F, Cole slaw 47F, shredded cheese 46F, sliced cheese 46F, cooked onions 46F, sour cream 46F. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bartender dumped drinks in the hand sink **Warning**
31A-11-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test strips in the bar No chlorine test strips available **Warning**
16-36-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lizzie **Warning**
53B-02-5
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. Lizzie **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled.hanging off two compartment sink **Warning**
41-17-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 93F **Warning**
16-53-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Warning**
10-20-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls, toaster area of kitchen **Warning**
24-05-4
32
Feb 15, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 125-147F. Heated and then moved to steam table approximately 2 hours prior. Advised to add more water to steam table and stir move frequently **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees **Repeat Violation**
53B-02-5
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. Multiple employees with no food handler training **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey from 2 days ago
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline hood area **Repeat Violation**
36-27-5
Basic - Hole in or other damage to wall. Next to walk in cooler behind shelving
36-24-5
Basic - Floor soiled/has accumulation of debris. fryer area
36-73-4
50
Oct 12, 2023
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat in the bar. Employee stated 2 tablets were used. Advised to use 1 and check sanitizer level
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, hot dogs 44F, Cole slaw 44-45F, blue cheese 44F overnight in cookline cooler
03A-02-5
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. Open bag of hot dogs from 2 days ago
02C-03-5
Intermediate - No probe thermometer provided to measure temperature of food products. On order per cook
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
53B-02-5
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. Several employees with no food handler training
11-26-1
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. Leah
53B-14-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black residue, cookline behind grill
36-27-5
43
Feb 6, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Beef and pork per employee made 4 days ago
02C-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.
53B-14-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under fryers
36-10-4
Basic - Food storage container/container lid cracked or broken. -ice bucket
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled with grease
23-03-4
64
Aug 18, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 43-45F bottoms right cookline cooler.
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee on duty
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Floor soiled/has accumulation of debris. Cookline
36-73-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
61
Frequently Asked Questions
When was Hidden Lakes Golf Course last inspected?
The most recent health inspection at Hidden Lakes Golf Course on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hidden Lakes Golf Course?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Hidden Lakes Golf Course.
How does Hidden Lakes Golf Course compare to other restaurants in New Smyrna Beach?
Hidden Lakes Golf Course most recently scored 52 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Hidden Lakes Golf Course's inspection record improved over time?
No. Recent inspections at Hidden Lakes Golf Course have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Hidden Lakes Golf Course 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 Hidden Lakes Golf Course inspected?
Based on the inspection history on file, Hidden Lakes Golf Course is inspected around three times per year on average.
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