Lake Jovita Golf & Country Club
Last inspected: Jan 12, 2026
67
Score
Across the available record, Lake Jovita Golf & Country Club has 12 inspections on file, the first dated 2023. On Jan 12, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
That's lower than the typical Dade City restaurant, which scores around 88. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket tested at 500 ppm employee added water retested at 200 ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Reach in cutting boards stained with food debris. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Employee removed cup from bulk container of flour. **Corrected On-Site**
14-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. **Repeat Violation**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on the top of the interior of ice machine not touching ice. **Corrected On-Site** **Repeat Violation**
22-20-5
67
Sep 29, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Live, small flying insects found Employee cleaned and sanitized bottom of prep table that had 1 dead ladybug on it. **Corrected On-Site**
35A-02-7
High Priority - Stop Sale issued due to adulteration of food product. 12 strawberries in container with mold like substance on them in walk in cooler. Operator threw out strawberries. **Corrected On-Site**
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler heavily stained with food debris. Box of mayonnaise with single service packages soiled on outside of box with mold like substance in walk in cooler. Employee threw box away and put packages in a new container.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed soap dispenser and brushes from hand sink behind bar in banquet room. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towels at hand sink in ware washing area. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table on cook line. **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. Hole in wall in office next to kitchen.
36-24-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler on cook line. **Corrected On-Site**
10-17-4
Basic - Dead roaches on premises. 1 dead roach behind oven in prep area. 3 dead roaches behind ice machine. 2 underneath the three compartment sink. Employee swept and cleaned all areas. **Corrected On-Site**
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Red substance on inside tray of ice machine not touching ice.
22-20-5
41
May 9, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm), operator remade solution Sanitizer Bucket (Chlorine 200ppm).
41-27-4
86
Mar 12, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled. Soda gun holster behind bar soiled. **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
36-34-5
86
Dec 16, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
37
Jun 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. 2 cooks 2 prep cooks 3 servers. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-06-13: **Time Extended**
53A-01-7
90
May 28, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. 2 cooks 2 prep cooks 3 servers. **Repeat Violation** **Admin Complaint**
53A-01-7
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser and bleach in prep area. Operator put label on both bottles. **Corrected On-Site**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of both prep tables in prep area.
14-45-4
Basic - Employee with no hair restraint while engaging in food preparation. 3 cooks in kitchen. **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In sink on cook line in container of standing water.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. In prep area.
21-04-4
Basic - Open dumpster lid. Operator closed it during inspection. **Corrected On-Site**
33-16-4
50
Dec 28, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
64
Dec 19, 2023
Routine - Food
2 critical violations. 8 major violations. 3 minor violations.
View 13 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed vaccum packed salmon thawing at room temp. Chef stated they receive fresh fish then vacuum pack it then freeze it. **Warning**
03G-04-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 138.8f **Warning**
22-57-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Chef stated they receive fresh fish then vacuum pack it then freeze it. Did not observe 10k bags on site **Warning**
03G-43-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently three cooks and 2 servers **Warning**
53A-05-6
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. Manager printed and had employees start signing **Corrective Action Taken** **Warning**
11-26-1
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. Chef stated they receive fresh fish then vacuum pack it then freeze it. **Warning**
03G-50-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink next to cook line. Manager opened dispenser **Corrective Action Taken** **Warning**
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink next to dish area **Warning**
31B-06-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Warning**
16-38-5
Basic - Observed cook with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Vaccum packed fish thawing at three compartment sink **Warning**
06-01-5
29
Aug 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
90
Jun 20, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following: Chicken stored at 50f Crab stored at 51f Manager threw out all food in drawer under broiler. **Corrected On-Site**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Dead roaches on premises. Observed 3 dead roaches at the back door area. Manager had them sanitize the area.
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Observed bag in the box soda and oil stored on the floor.
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
61
Mar 15, 2023
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 cryo vacs cooked proteins, and salmon
03G-50-1
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 - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator informed that they cryo vac fresh salmon on site, and is not frozen before, during and after packaging
03G-43-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Basic - Light not functioning. Lights out in dry storage
36-62-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and dish area
36-34-5
50
Frequently Asked Questions
When was Lake Jovita Golf & Country Club last inspected?
The most recent health inspection at Lake Jovita Golf & Country Club on file is from Jan 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lake Jovita Golf & Country Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Lake Jovita Golf & Country Club.
How does Lake Jovita Golf & Country Club compare to other restaurants in Dade City?
Lake Jovita Golf & Country Club most recently scored 67 out of 100, which is lower than the Dade City average of 88.
Has Lake Jovita Golf & Country Club's inspection record improved over time?
No. Recent inspections at Lake Jovita Golf & Country Club have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lake Jovita Golf & Country 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 Lake Jovita Golf & Country Club inspected?
Based on the inspection history on file, Lake Jovita Golf & Country Club is inspected around four times per year on average.
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