Plantation Golf and Country Club
Last inspected: Dec 8, 2025
78
Score
Inspectors have visited Plantation Golf and Country Club eight times, with records going back to 2022. On Dec 8, 2025, 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.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
Among Venice restaurants, this is a fairly standard result. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Observed packages of cheeses in walk-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection.
02C-03-5
Basic - Carbon dioxide tanks not adequately secured at banquet service bar area.
51-11-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed light in walk-in freezer is currently not working.
38-04-4
78
May 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-05-13: Walk-in cooler shelves show rust and pitting on surfaces. **Time Extended**
14-17-4
95
May 5, 2025
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach-in cooler at salad station over bread and sliced cold cuts. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed thawed fish reduced oxygen packing done onsite in walk-in cooler without label or date. **Warning**
03G-05-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in walk-in cooler one pound raw thawed cod fish in reduced oxygen packaging done onsite. Operator stated it had not been frozen the entire time. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
03G-04-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine not reaching 160F for high temperature sanitation. Instructed operator dishware and equipment must be properly sanitized in 3 compartment sink. **Warning**
22-49-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter portions, diced onions, shredded cheese and sour cream on counter at salad bar buffet that was not properly time marked. Operator stated it had been placed out more then 4 hours prior. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ribs employee diced onions, shredded cheese, and sour cream on counter at end of salad bar buffet not covered or protected. **Warning**
08B-01-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed ribs cooked and chill bbq ribs in walk-in cooler not properly labeled. **Warning**
03G-09-5
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
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 operator is doing onsite reduced oxygen packing for fish without approved HACCP plan. **Warning**
03G-50-1
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cook and chill, cooked ribs and walk cooler operator stated they had been prepared and held more than 48 hours and have not been removed from packaging operator does not have an improved HACCP plan. **Warning**
03G-54-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ribs in walk-in cooler in reduced oxygen packing done onsite without HACCP plan not properly labeled. **Warning**
03G-53-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed ribs employee phone and keys and shelf at cooks line above food prep area. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed ribs employee beverage on shelf above clean dish ware at dishwasher area. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
12B-07-4
Basic - Commercially processed reduced oxygen packaged tuna 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 at cooks line. **Warning**
06-09-1
20
Sep 9, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed reporting responsibilities with operator.
11-05-4
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. Observed open packages of cheese in walk-in-cooler and cooks line opened more then 24 hours prior as per employee statement, and was not properly date marked. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
02C-03-5
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of spices and oils at cooks line not labeled.
02D-01-5
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
74
Nov 8, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray on counter at wait staff station. Observed employee remove bottles. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ob sour cream at 54F and shredding cheese at 61F in pan of melted ice at wait station salad station. Observed operator remove and discard both items.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observe hand sink at bar area used as dump sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled at bar.
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at waitress station by soda machine not inverted or protect it.
25-06-4
58
Jul 12, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cuttings boards on cooks line soiled.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area behind nozzles on soda machine with mold-like substance.
23-03-4
Basic - Cutting boards at cooks line have cut marks and are no longer cleanable.
14-09-4
Basic - Ice buildup in walk-in freezer.
14-69-4
64
Dec 15, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table by slicer soiled. Observed employee remove and wash can opener.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at kitchen.
22-20-5
86
Aug 3, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer at 200 parts per million.
41-18-4
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. Observed operator is freezing and labeling fresh fish using reduced oxygen packing to store in freezer for later use,but does not have a HACCP plan.
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener next to dry storage area soiled. Observed cutting board at cooks line grill soiled. Observed soda gun nozzle at main dining room bar with soiled.Observed operator remove and clean can opener. Observed employee clean soda gun nozzle **Corrected On-Site**
22-02-4
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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable at cooks line.
14-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages in reach-in cooler at cooks line. Observed operator remove and place beverages into containers at bottom of reach-in cooler away from customers foods. **Corrected On-Site**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed soup spoons at wait staff area of cooks line with food contact surface up. Observed employee put on glove and inverted spoons so handles are up. **Corrected On-Site**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not at wait staff station not inverted or protected. Observed operator invert and cover filters. **Corrected On-Site**
25-06-4
50
Frequently Asked Questions
When was Plantation Golf and Country Club last inspected?
The most recent health inspection at Plantation Golf and Country Club on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Plantation Golf and Country Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Plantation Golf and Country Club.
How does Plantation Golf and Country Club compare to other restaurants in Venice?
Plantation Golf and Country Club most recently scored 78 out of 100, which is about the same as the Venice average of 79.
Has Plantation Golf and Country Club's inspection record improved over time?
No. Recent inspections at Plantation Golf and Country Club have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Plantation Golf and Country 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 Plantation Golf and Country Club inspected?
Based on the inspection history on file, Plantation Golf and Country Club is inspected around two times per year on average.
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