Pine Lakes Golf Club
Last inspected: Jan 6, 2026
39
Score
Across the available record, Pine Lakes Golf Club has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 6, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to other Palm Coast restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; cooked chicken 57F; ( - Cold Holding). Sitting above fill line Cheese 47F. In cooler over night. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting above fill line Cheese 47F. In cooler over night. **Repeat Violation**
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. Can of kidney beans dented.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef barley soup dated 12.28 today is 12.6.
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish. **Corrective Action Taken** **Repeat Violation**
22-02-4
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. One employee hired since July does not have food safety.
53B-02-5
Basic - Food stored on floor. In walk in freezer there is food on the floor. Case of Chicken and wrapped pork loin.
08B-38-4
Basic - Unnecessary items/unused equipment on the premises. Old 2 door freezer, old reach in cooler and coffee machine out back.
33-31-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in ice. Ice removed ice scoop. **Corrected On-Site**
10-06-5
39
Aug 22, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed while sealed in bag. Educated chef.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Reach in cooler overnight; cheese 53F. Cheese was above fill line
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler overnight; cheese 53F. Cheese was above fill line
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop had debris on it. Person in charge changed scoop. **Corrected On-Site**
22-02-4
Basic - Stored food not covered. In reach in freezer chicken strips not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Beer coolers have water in bottom.
29-49-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Oil on floor in dry storage and container of wings on floor of walk in cooler. Person in charge moved everything to store properly. **Corrected On-Site**
08B-47-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in ROP bag. **Repeat Violation**
06-09-1
45
Jan 28, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans artichokes are dented at seams. **Repeat Violation**
01B-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Christopher Page's certificate expired 3.18.24. Chef for kitchen.
53A-03-7
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in back of kitchen only reaches 69F after 3 minutes.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent by opening at dishwasher is dusty.
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in sealed bag. Still mostly frozen. Person in charge cut salmon open. **Corrected On-Site**
06-01-5
Basic - Equipment in poor repair. Pink knives have handles pealing off. On back knife rack.
14-11-5
61
Sep 3, 2024
Routine - Food
No violations found.
100
Aug 27, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 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. Dishmachine is testing at 0ppm. **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Can of black beans is dented.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Steak, salmon 45F; ( - Cold Holding). On bottom shelf.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Steak, salmon 45F; ( - Cold Holding). On bottom shelf.
01B-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. Milk not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has lime/calcium/rust on it.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
32-12-5
Basic - Standing water in bottom of reach-in-cooler. 2 end beer coolers have standing water in bottom.
29-49-6
Basic - Stored food not covered. In reach in freezer fries not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
41
Feb 13, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad dated 2.4, blue cheese dated 1.26, sauerkraut dated 2.1, and artichokes dated 2.1. Today is 2.13. **Repeat Violation** **Admin Complaint**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Empty glass in hand washing sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand washing sink in kitchen. Person in charge fixed dispenser. **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar stacked wet.
24-08-4
Basic - Equipment in poor repair. Gaskets on (tall cooler) left hand door are torn. **Repeat Violation**
14-11-5
58
Sep 12, 2023
Routine - Food
No violations found.
100
Sep 6, 2023
Routine - Food
7 critical violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In silver 2 door cooler; chicken 47F, shrimp 47F, fish 44F; ( - Cold Holding). All items in cooler overnight. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In silver cooler near dishmachine; Hot and sour and ranch dressing dated 8.23 today is 9.6. Person in charge discarded. **Corrective Action Taken**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot and sour and ranch dressing dated 8.23 today is 9.6. Person in charge discarded. **Corrective Action Taken**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In silver 2 door cooler; chicken 47F, shrimp 47F, fish 44F; ( - Cold Holding) **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In silver 2 door; raw chicken over raw shrimp. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.23. **Admin Complaint**
50-17-3
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. Dishmachine sanitizer reads 0ppm. Temperature is 143F on rinse cycle. Person in charge set up 3 compartment sink. **Warning**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate in ice machine has slimy substance on it.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Several co2 tanks on floor outside of back door.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food bag in walk in cooler.
40-06-5
Basic - Equipment in poor repair. Left door of silver reach in cooler has torn gaskets. Small Reach in freezer has torn gaskets.
14-11-5
Basic - Food stored on floor. In walk in freezer fries on floor. Soda boxes on floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. **Repeat Violation**
22-08-4
25
Mar 31, 2023
Routine - Food
No violations found.
100
Sep 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Pine Lakes Golf Club last inspected?
The most recent health inspection at Pine Lakes Golf Club on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pine Lakes Golf Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Pine Lakes Golf Club.
How does Pine Lakes Golf Club compare to other restaurants in Palm Coast?
Pine Lakes Golf Club most recently scored 39 out of 100, which is lower than the Palm Coast average of 79.
Has Pine Lakes Golf Club's inspection record improved over time?
No. Recent inspections at Pine Lakes Golf Club 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 Pine Lakes Golf 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 Pine Lakes Golf Club inspected?
Based on the inspection history on file, Pine Lakes Golf Club is inspected around three times per year on average.
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