Isleworth Country Club
Last inspected: Apr 23, 2026
25
Score
Isleworth Country Club has been inspected nine times since 2022. Isleworth Country Club was last inspected on Apr 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Restaurants in Windermere average 64, so Isleworth Country Club trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
5
Critical latest
5
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026./renew immediately/license now current active, expires 4/1/2027. **Corrected On-Site** **Warning**
50-17-3
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale./one reduced oxygen package raw salmon in walk in freezer. **Warning**
03G-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef/walk in cooler. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler for more than 7 days. Observed reduced oxygen packing ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked. **Warning**
01B-13-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection./observed reduced oxygen packaging raw salmon with no date in regular bag/walk in freezer. **Warning**
03G-46-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer. **Warning**
22-02-4
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. Observed reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler/all over 7 days. Observed reduced oxygen packaging ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked. **Warning**
03G-50-1
Intermediate - Oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./home made caesar dressing/wait station reach in cooler. **Warning**
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/next to ice machine. **Warning**
24-08-4
Basic - Food stored on floor./a container of food on walk in freezer floor. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer/next to blast chiller. **Warning**
14-69-4
25
Jan 7, 2026
Routine - Food
No violations found.
100
Oct 30, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer/cleaned immediately/ **Corrected On-Site** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ahi tuna, salmon served undercooked per chef/reprint menus immediately/ **Corrected On-Site** **Warning**
02B-01-5
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./observed reduced oxygen packaging on site including raw meat, cooked meat. **Warning**
03G-50-1
Basic - Floor soiled/has accumulation of debris./behind cook line equipments. **Warning**
36-73-4
Basic - Food stored on floor./bucket of soy sauce/dry storage room/ **Corrected On-Site** **Warning**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler/wait station. **Warning**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over sauces/cook line reach in cooler/ **Corrected On-Site** **Warning**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink next to 3 compartment sink. **Warning**
29-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack. **Warning**
24-08-4
55
Feb 18, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Dec 18, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw steak stored over cooked meatballs, walk in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request./per chef, raw chicken wings cooked to about 140F then cooked to 41F and recooked to at least 165F for service/written procedure not available.
03C-90-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./collard greens in walk in cooler.
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
24-08-4
Basic - Food stored on floor./boxes of food stored on walk in freezer floor.
08B-38-4
Basic - Ice buildup in reach-in freezer/next to main line.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees./dessert station hand sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cold drawers gaskets soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./employees wearing a watch while preparing food/dessert station.
13-07-4
50
Jun 14, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw ground beef stored over raw pork in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored on prep table **Corrected On-Site**
41-10-4
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. - gallon milk **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - char grill - electric slicer
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor throughout entire kitchen area. - exterior of char grill - hood fliters
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens on cooks line
22-08-4
Basic - Bowl or other container with no handle used to dispense food. - in Bulk Jasmine rice **Corrected On-Site**
14-01-5
43
Oct 20, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut tomatoes cold holding at 52F overnight in produced walk in cooler.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut melon, cook line reach in cooler. Raw beef over cooked short ribs, walk in cooler. Raw fish over cooked short ribs, walk in cooler. Caesar dressing (contain raw shell eggs) stored over ginger. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food./raw fish stored with cooked lobster meat, walk in cooler/ **Corrected On-Site**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut tomatoes cold holding at 52F overnight in produce walk in 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./several gallons of milk not labeled.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked/cheesecake mix in reach in cooler not labeled.
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired 5/2023/behind ice machine.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable./two blue cutting boards.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers.
24-08-4
Basic - Floor soiled/has accumulation of debris./throughout the kitchen. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall./hole in wall, prep area near ice machine.
36-24-5
Basic - Ice buildup in reach-in freezer./near blast chiller.
14-69-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
25
Jun 6, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
39
Nov 17, 2022
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added and missing vacuum breaker.
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One small flying insect at dish machine area.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained throughout kitchen. Mixer head soiled at preparation area Can opener soiled at preparation table.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear solution next to clean equipment under preparation table. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand was sink next to three compartment sink water at 85°f.
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled vents above preparation area and cook line.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored Next and touching clean equipment at shelf next to dry storage area. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food without beard guard at cook line.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers at storage shelf.
24-08-4
Basic - Equipment in poor repair. Walk-in cooler # 2 gaskets torn. Dish Machine not working at the time of inspection operator is using three compartment sink. Filter under hood suppression at cook line.
14-11-5
Basic - Floors not maintained smooth and durable.Grout is missing throughout the establishment.
36-11-4
Basic - Hole in or other damage to wall. Above three compartment sink by slicers.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled filters under the hood suppression at cook line. Soiled gaskets on walk-in cooler # 2 and #3 and walk-in freezer. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Pipe in disrepair under hand was sink by three compartment sink.
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Squash not washed prior preparation. **Corrected On-Site**
08B-39-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table in cook line. **Corrected On-Site**
21-12-4
29
Frequently Asked Questions
When was Isleworth Country Club last inspected?
The most recent health inspection at Isleworth Country Club on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Isleworth Country Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Isleworth Country Club.
How does Isleworth Country Club compare to other restaurants in Windermere?
Isleworth Country Club most recently scored 25 out of 100, which is lower than the Windermere average of 64.
Has Isleworth Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Isleworth Country Club have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Isleworth Country Club 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 Isleworth Country Club inspected?
Based on the inspection history on file, Isleworth Country Club is inspected around three times per year on average.
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