Kings Point South Club
Last inspected: Feb 18, 2026
78
Score
The health department has logged eight inspections at Kings Point South Club, the earliest from 2022. On Feb 18, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing seven times across the record.
That puts the facility ahead of the local pack: the average Sun City Center restaurant scores 64. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in reach in freezer.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. **Repeat Violation**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Paperwork bowls not inverted near bread. Coffee filters not protected.
25-06-4
78
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 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. Dish machine tested 0 ppm chlorine, employee swapped out sanitizer and primed, dish machine tested 50 ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52 F in ice bath on counter. Employee placed in deeper ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to steam table.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to steam table. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Box of chips on floor, employee removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection. **Corrected On-Site**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with condiments. **Repeat Violation**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries over cut tomatoes in reach in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Mar 13, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 51 F, Ham 56 F, Coleslaw 50 F- retemp 40 F, turkey 45 F- retemp 39 F, cheese 50 F- retemp 43 F, hotdog 58 F- retemp 40 F in reach in cooler on cook line. Employee placed in reach in freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket on handwash sink. **Repeat Violation**
31A-09-4
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 - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. **Repeat Violation**
24-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
14-69-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with flour.
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Single service plates not inverted. **Repeat Violation**
25-06-4
45
Aug 22, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 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. Dish machine tested 0 ppm, operator primed tested 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67 F, cream cheese 67 F on counter, employee placed in reach in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Pizza cutter in handwash sink on cook line.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Ice bucket ps inverted at time of inspection. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. **Repeat Violation**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected.
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket. Employee hung at time of inspection. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, employee labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour on cook line.
14-01-5
41
Feb 2, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is in wrong location of splitter. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 58 F, eggs 49 F, operator placed more ice in ice bath at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Oil on floor on cook line. **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to ice bucket.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Aug 7, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. **Repeat Violation**
29-42-4
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. Tested 0ppm, operator connected chlorine, tested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 53 F-retemp 43 F, cheese 48 F- retemp 43 F, Turkey 53 F- turkey 43 F, fish 53 F- retemp 49 F, chicken 54 F- retemp 41 F in reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
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. Operator printed and had employees to sign at time of inspection. **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Prep cooler cutting board.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in prep table, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Oil on floor next to cook line. **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted. Operator inverted at time of inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws near coffee machines.
25-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board, operator removed at time of inspection. **Corrected On-Site**
21-12-4
35
Jan 12, 2023
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Washing Fruits and Vegetables
FL-42
37
Sep 15, 2022
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
29-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell eggs and changed gloves without washing hangs.
12A-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwash sink, operator placed sign at time of inspection. No handwash sign in women restroom. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Open dumpster lid. Operator closed at time of inspection. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted next to reach in freezer, operator inverted at time of inspection. **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled on cook line.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Portion in sunflower seeds. Operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide not adequately secured at bar area.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, operator inverted at time of inspection. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.plastic containers wet nest above 3 Compartment Sink.
24-08-4
Basic - Food stored on floor. Flour stored on floor on cook line, operator removed off of floor at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
41
Frequently Asked Questions
When was Kings Point South Club last inspected?
The most recent health inspection at Kings Point South Club on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Kings Point South Club?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited seven times, more than any other issue at Kings Point South Club.
How does Kings Point South Club compare to other restaurants in Sun City Center?
Kings Point South Club most recently scored 78 out of 100, which is higher than the Sun City Center average of 64.
Has Kings Point South Club's inspection record improved over time?
Results have been roughly steady. Inspections at Kings Point South Club have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kings Point South Club 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 Kings Point South Club inspected?
Based on the inspection history on file, Kings Point South Club is inspected around two times per year on average.
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