Prestwick Golf Club
Last inspected: Nov 18, 2025
82
Score
The health department has logged eight inspections at Prestwick Golf Club, the earliest from 2022. Inspectors last stopped by on Nov 18, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Prestwick Golf Club's latest score of 82 sits above the Ormond Beach average of 79. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
82
Apr 29, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey at 46°f in top area of reach in cooler. Advised operator to not place food above fill line.
03A-02-5
Intermediate - No soap provided at handwash sink in bar. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili and chicken/bean soup not dated. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. -case of chicken stored on floor in walk in cooler.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. -container of breading not labeled.
02D-01-5
58
Dec 5, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 11, 2024
Routine - Food
No violations found.
100
Apr 15, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken soup at 48°f , feta cheese 48°f and French onion soup at 50°f in reach in cooler. All items in cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken soup at 48°f , feta cheese 48°f and French onion soup at 50°f in reach in cooler. All items in cooler overnight. **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Warning**
05-05-4
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. -open package of ham in walk in cooler. **Warning**
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee beverage stored in reach in cooler. **Warning**
08B-49-4
Basic - Food stored on floor. -case of limes in walk in cooler. **Warning**
08B-38-4
39
Sep 26, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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. **Corrected On-Site**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone in food preparation area.
40-06-5
78
Mar 10, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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 - Food-contact surface soiled with food debris: can opener.
22-02-4
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.
06-09-1
Basic - Interior of microwave has accumulation of food debris.
22-08-4
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. ROP cooked chicken in reach in cooler.
03G-53-1
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. Cooked chicken in ROP dated 3/3.
03G-54-1
67
Sep 15, 2022
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
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. **Corrected On-Site**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vegetable and bean soup and cream cheese dated 09/02 in walk in cooler.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Vegetable and bean soup and cream cheese dated 09/02. See stop sale.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat and cheese at 44°f in walk in cooler. Door left open for undetermined period of time.
03A-02-5
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.
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee helmet in prep area.
40-06-5
Basic - Cloth used in pan for cheese in reach in cooler.
21-05-5
37
Frequently Asked Questions
When was Prestwick Golf Club last inspected?
The most recent health inspection at Prestwick Golf Club on file is from Nov 18, 2025. The public record contains eight inspections in total.
What is the most common violation at Prestwick 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 Prestwick Golf Club.
How does Prestwick Golf Club compare to other restaurants in Ormond Beach?
Prestwick Golf Club most recently scored 82 out of 100, which is higher than the Ormond Beach average of 79.
Has Prestwick Golf Club's inspection record improved over time?
Results have been roughly steady. Inspections at Prestwick Golf Club have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Prestwick Golf 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 Prestwick Golf Club inspected?
Based on the inspection history on file, Prestwick Golf Club is inspected around three times per year on average.
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