Miromar Lakes Golf Club
Last inspected: Apr 1, 2026
58
Score
The health department has logged 12 inspections at Miromar Lakes Golf Club, the earliest from 2022. On Apr 1, 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 four violations per visit versus roughly one violation earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
That's lower than the typical Florida restaurant, which scores around 72. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato sauce (47F - Cooling) cooling overnight per operator.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato sauce (47F - Cooling) cooling overnight per operator.
01B-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit used to check chlorine dishwashing machine. Spoke with operator regarding proper use of test strips.
16-32-5
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Operator selling unpasteurized juice in house lacking warning label. Discussed addition of label to containers of juice. Operator began producing labels at time of inspection.
02D-12-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pan storage over cook line equipment with accumulation of dust.
23-03-4
58
Sep 16, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 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. Dishwasher (Chlorine 0ppm), sanitizer empty. Operator replaced and primed, chlorine 50ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach-in cooler cooked tuna salad (45F - Cold Holding); cooked chicken salad (46F - Cold Holding); blue cheese crumbles (47F - Cold Holding); cooked egg salad (44F - Cold Holding) for 2 and a half hours per operator. Operator states cooler was opened frequently during busy lunch. Operator iced down all foods and called technician for service. **Corrective Action Taken**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. 1 inside by bibb in box soda storage, one outside back door not chained with others.
51-11-4
70
Mar 12, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole muscle beef and raw ground beef stored on same sheet tray in walk-in cooler. Operator separated the meats for proper food storage. **Corrected On-Site**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on dinner menu per operator served raw, not marked as raw. Operator marked with an asterisk to denote raw and began updating menus at time of inspection. **Corrective Action Taken**
02B-01-5
Basic - Unnecessary items/unused equipment on the premises. Observed pink curing salt containing nitrites in dry storage area, per operator not used in years. Operator states they do not use curing salt in any current foods and do not currently wish to pursue a process waiver for use. Operator removed curing salt from kitchen. **Corrected On-Site**
33-31-5
Basic - Single-service articles improperly stored. Uncovered coffee filters in box in dry storage.
25-05-4
70
Dec 19, 2024
Food-Licensing Inspection
No violations found.
100
Oct 15, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Carbon dioxide/helium tanks not adequately secured. 9 unsecured tanks outside back door to kitchen.
51-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) on cook line. Operator discussed with employees changing bucket more frequently.
21-08-4
Basic - Floor soiled/has accumulation of debris under bar equipment.
36-73-4
86
May 10, 2024
Routine - Food
No violations found.
100
May 9, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station reach-in cooler:; cooked egg salad (45F - Cold Holding); cooked tuna salad (44F - Cold Holding); cooked chicken salad (44F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked corn (50F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cooked eggs (46F - Cold Holding); sliced assorted cheese (44F - Cold Holding); fresh mozzarella (44F - Cold Holding) stored overnight per operator. Repeat 12/6/2023 **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad station reach-in cooler:; cooked egg salad (45F - Cold Holding); cooked tuna salad (44F - Cold Holding); cooked chicken salad (44F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked corn (50F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cooked eggs (46F - Cold Holding); sliced assorted cheese (44F - Cold Holding); fresh mozzarella (44F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled dishware, face and soiled apron with gloves, then handle clean dishware. Spoke with employee and person in charge about need to wash hands and change gloves after touching and soiled area or part of body before returning to touching clean dishware or handling food. Employee changed gloves and washed hands after speaking with person in charge. Repeat 12/6/2023. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, housemade blue cheese dressing marked 4/13/2024, Cobb dressing containing eggs labeled 4/24/2024, today is 5/9/2024. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, housemade blue cheese dressing marked 4/13/2024, Cobb dressing containing eggs labeled 4/24/2024, today is 5/9/2024. **Warning**
01B-24-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef chili, cooked pork, cooked lasagna in walk-in freezer , per operator previously refrigerated, frozen, and thawed, no date tracking. **Warning**
02C-04-5
Intermediate - Per operator, 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 12/6/2023. **Corrective Action Taken** **Repeat Violation** **Warning**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in front part of kitchen over cook line, dishwashing area, steam wells. **Warning**
36-34-5
37
Feb 6, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-06: **Time Extended**
01C-05-4
90
Dec 7, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker. **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-12-07: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-12-07: Time extension given to allow operator time to train employees. **Time Extended**
53B-01-5
64
Dec 6, 2023
Routine - Food
6 critical violations. 6 major violations. 1 minor violation.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker. **Warning**
29-42-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook use wiping cloth to wipe up spill on floor, then handle food, no glove change or handwash. Spoke with operator and chef about glove usage and handwashing. Operator spoke with employee. **Corrective Action Taken** **Warning**
12A-09-4
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. Observed bartender garnish drink with citrus, no gloves bare hands touching food. Spoke with operator and chef about proper utensil and glove use. **Warning**
09-01-4
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. Dishwasher in bar (Chlorine 0ppm) after running and priming three times. Operator will send dishware to main kitchen for proper sanitation. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomato sauce in dry storage room. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach-in cooler left side back prep line near dry storage:; cooked beef sauce (67F - Cold Holding); cooked vegetables soup (65F - Cold Holding); housemade tomato sauce (66F - Cold Holding) for three and a half hours per operator. Operator voluntarily discarded all products. Also Salad station reach-in cooler:; cut tomatoes (45F - Cold Holding); cooked tuna salad (47F - Cold Holding); cooked eggs (50F - Cold Holding); for one hour per operator. Operator moved foods to different cooler for proper cooling and storage. Corrective action taken. **Corrected On-Site** **Corrected On-Site** **Warning**
03A-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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Repeat 3/17/2023. **Repeat Violation** **Warning**
11-26-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu with no consumer advisory/reminder, per operator served undercooked. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Operator placed paper towels at sink. **Corrected On-Site** **Warning**
31B-02-4
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. **Warning**
53B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), both buckets on cook line. Operator replaced sanitizer buckets. **Corrected On-Site** **Warning**
21-08-4
21
Mar 17, 2023
Routine - Food
2 major violations.
View 2 violations
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 - 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
82
Oct 28, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in flour container. Operator removed bowl. **Corrected On-Site**
14-01-5
95
Frequently Asked Questions
When was Miromar Lakes Golf Club last inspected?
The most recent health inspection at Miromar Lakes Golf Club on file is from Apr 1, 2026. The public record contains 12 inspections in total.
What is the most common violation at Miromar Lakes Golf Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Miromar Lakes Golf Club.
Has Miromar Lakes Golf Club's inspection record improved over time?
No. Recent inspections at Miromar Lakes Golf Club have averaged around four violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Miromar Lakes Golf 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 Miromar Lakes Golf Club inspected?
Based on the inspection history on file, Miromar Lakes Golf Club is inspected around four times per year on average.
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