Stoneybrook West Golf Club/Course
Last inspected: Nov 18, 2025
37
Score
Stoneybrook West Golf Club/Course appears in inspection records 10 times, starting in 2023. The most recent report on file is from Nov 18, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to nine violations.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
Stoneybrook West Golf Club/Course's latest score of 37 falls below the Winter Garden average of 66. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Reduced oxygen packaging of salmon not open. **Repeat Violation**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked turkey in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Tomato slicer has residue build up. Lime build up on iced tea nozzles.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.Blocked by buckets. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler doors are soiled. Soda gun holster is soiled. Vents are dusty in the kitchen. Back of stove has a residue build up. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles improperly stored.Lids and napkins stored on the floor. **Repeat Violation**
25-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean bowls not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
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.Reduced oxygen packaging salmon. **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a single service box in dry storage.. **Corrected On-Site**
12B-07-4
37
Jun 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stove area has a residue build up. Fans in beer walk in cooler has a build up of dust. **Warning** - From follow-up inspection 2025-06-03: **Time Extended**
23-03-4
95
May 27, 2025
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 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. **Warning**
22-57-6
High Priority - Vacuum breaker is not at correct location on hose Bibb at mop sink area. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,45 f,cooked chicken,45 f,lettuce,45 f,deli turkey 45 fheld less than four hours transferred to walk in freezer for a quick chill. After .5 hour,chicken,32 f,lettuce,34 f,cheese,36 f,deli turkey,36 f **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Four pieces of salmon in ROP - no opening on the bag. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to pasteurized eggs in walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
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.Provided a copy to operator. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea nozzle has a lime build up. Ice tea holder is soiled **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Bucket in handwashing sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board. **Warning**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stove area has a residue build up. Fans in beer walk in cooler has a build up of dust. **Warning**
23-03-4
Basic - Single-service articles improperly stored.Cups on floor. **Corrected On-Site** **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation** **Warning**
29-49-6
Basic - Unwashed strawberries stored over dressings in walk in cooler. **Corrected On-Site** **Warning**
08B-17-4
25
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 21, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator. Moved to freezer for quick chill. Sliced Ham (52F - Cold Holding); Sliced turkey (54F - Cold Holding); **Repeat Violation** - From follow-up inspection 2025-01-21: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw shrimp in walk in freezer. Operator fixed. **Corrected On-Site** - From follow-up inspection 2025-01-21: **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener eoiled **Repeat Violation** - From follow-up inspection 2025-01-21: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of managers certification **Warning** - From follow-up inspection 2025-01-21: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at dish area. - From follow-up inspection 2025-01-21: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor by fry station soiled. - From follow-up inspection 2025-01-21: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and bag above prep table. Operator removed. **Corrected On-Site** - From follow-up inspection 2025-01-21: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line soiled. - From follow-up inspection 2025-01-21: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In Reach in cooler across from cook line Reach in at the bar - From follow-up inspection 2025-01-21: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2025-01-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Light not functioning. One bulb under the hood on cook line - From follow-up inspection 2025-01-21: **Time Extended**
36-62-4
43
Nov 19, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator. Moved to freezer for quick chill. Sliced Ham (52F - Cold Holding); Sliced turkey (54F - Cold Holding); **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw shrimp in walk in freezer. Operator fixed. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener eoiled **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of managers certification **Warning**
53A-01-7
Basic - Hole in or other damage to wall. Hole in wall at dish area.
36-24-5
Basic - Light not functioning. One bulb under the hood on cook line
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in across from cook line soiled.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In Reach in cooler across from cook line Reach in at the bar
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and bag above prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor by fry station soiled.
36-01-4
43
Jun 24, 2024
Routine - Food
No violations found.
100
Jun 20, 2024
Routine - Food
1 major violation.
View 1 violation
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 2024-06-20: **Time Extended**
53B-01-5
90
Jun 12, 2024
Routine - Food
4 critical violations. 8 major violations. 6 minor violations.
View 18 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. **Warning**
22-57-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter,46 f,ham,47 f,sausage,48 f,cheese,47 f held more than four hours.Stop Sale. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink and above steamer area by the the threaded faucet. **Repeat Violation** **Warning**
29-42-4
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.Pasteurized Eggs in reach in cooler.Employee discarded **Corrective Action Taken** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger is soiled. White cutting board is soiled in kitchen. Can opener is soiled. **Warning**
22-02-4
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 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
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Provided a copy to the operator. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled.Servers station area. **Warning**
41-17-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. **Corrected On-Site** **Warning**
01B-16-5
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. **Warning**
11-26-1
Basic - Unwashed tomatoes stored over diced tomatoes in walk in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build under hood suppression system. Grease build up on floor by the fryer station area. Wall soiled at the bottom by the dishmachine area. **Warning**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Grey cutting board at the bar. **Warning**
14-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
18
Jul 7, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink area.
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Restrooms,97 f.
27-16-4
78
Frequently Asked Questions
When was Stoneybrook West Golf Club/Course last inspected?
The most recent health inspection at Stoneybrook West Golf Club/Course on file is from Nov 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Stoneybrook West Golf Club/Course?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Stoneybrook West Golf Club/Course.
How does Stoneybrook West Golf Club/Course compare to other restaurants in Winter Garden?
Stoneybrook West Golf Club/Course most recently scored 37 out of 100, which is lower than the Winter Garden average of 66.
Has Stoneybrook West Golf Club/Course's inspection record improved over time?
No. Recent inspections at Stoneybrook West Golf Club/Course have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Stoneybrook West Golf Club/Course 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 Stoneybrook West Golf Club/Course inspected?
Based on the inspection history on file, Stoneybrook West Golf Club/Course is inspected around four times per year on average.
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