The Angler's Club
Last inspected: Dec 19, 2025
86
Score
Inspectors have visited The Angler's Club 10 times, with records going back to 2022. The latest inspection on file is from Dec 19, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
The Angler's Club's latest score of 86 sits above the The Villages average of 80. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted at host stand **Corrected On-Site** **Repeat Violation**
02A-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils in 58F water. Operator removed utensils. **Corrected On-Site** **Repeat Violation**
10-07-4
86
Jun 5, 2025
Routine - Food
No violations found.
100
Jun 4, 2025
Routine - Food
5 critical violations. 7 major violations. 4 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cream in reach in cooler on cooks line, employee moved lobster below. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (57F - Cold Holding); cream (56F - Cold Holding) items in reach in cooler overnight per kitchen manager. bacon jam with cooked onions (61F - Cold Holding) item sitting at room temperature temperature over night. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon jam with cooked onions (61F - Cold Holding) item sitting at room temperature temperature over night see stop sale. milk (57F - Cold Holding); cream (56F - Cold Holding) items in reach in cooler overnight per kitchen manager, see stop sale. cream (47F - Cold Holding); lobster (46F - Cold Holding) items in small container on top of an ice pack, operator filled one of the containers with ice. No change in retemps. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Orange cleaner spray bottle over clarified butter container by Handwash sink next to walk in cooler. **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the ends of the splitter attached at mop sink.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink behind bar. In employee bathroom.
31B-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. 2 employees missing certificates.
53B-02-5
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. Establishment sous vide cooks pork chops. **Warning**
03G-50-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted in dining. **Corrected On-Site**
02A-01-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At Handwash sink next to walk in cooler, employee fixed dispenser. At Handwash sink on server alley. **Corrective Action Taken**
31B-06-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in bar Handwash sink indicating sink is used as a dump sink. **Repeat Violation**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk bin in dry storage/liquor room.
02D-01-5
Basic - Equipment in poor repair. Sugar container lid is cracked in dry storage room.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water 81-92F, operator replaced water with hot water 135F. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cook line.
23-03-4
19
Mar 4, 2025
Routine - Food
No violations found.
100
Feb 7, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Arugula half a bag 50F 2 heads of cutlettuce 48F Quarter head of cut romaine 48F Butter 6oz 53F Half a cup shredded cheese 56F 2 lbsCajun butter 48F lbs reach in cook line One Sliced tomatoes 53F Small cooked potatoes 1 lbs 46F **Warning** - From follow-up inspection 2025-02-07: 3 Cooked pork sausage 46F 11 oz Corned beef 46F 1 lbs Ahi tuna 2 portions 50F .25lbs Bri 45F 50F cooked shrimp 1lbs **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in cooler, all items placed in from walk in early this morning, see stop sale: Arugula half a bag 50F 2 heads of cut lettuce 48F Quarter head of cut romaine 48F Inspector noted a cutting board was placed where it was hindering the cover of the reach in cooler from closing completely. Reach in on cook line, placed in from walk in this morning, see stop sale: Butter 6oz 53F Half a cup shredded cheese 56F Cajun butter 48F lbs reach in cook line Sliced tomatoes 53F Small cooked potatoes 1 lbs (in since last night) 46F 48F shrimp out 20 mins ago reach in by walk in cooler, placed back in walk in to cool **Warning** - From follow-up inspection 2025-02-07: Reach in across from walk in cooler: Romaine 43F Arugula 41F Lettuce 42F Stop sale: Ahi tuna 2 portions, in since last night 50F .25 lbs Bri 45F in since last night 50F cooked shrimp in since last night ****no temperatures taken on date of inspection before inspector arrived**** Reach in by fryer: Fish 41F Fish 42F Reach in below stove Beef 42F Beef 42F Reach in end of line : Cooked Potatoes 41F Arugula 43F Butter 43F Stop sale: Cooked pork sausage 46F in since last night Corned beef 46F 11 oz in since last night ****no temperatures on date of visit before inspection**** Executive chef moved the rest of the food out of the reach in, in the area temperature were out in both reach ins and made a call for these coolers to be serviced. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line deeply grooved. **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
14-09-4
70
Jan 31, 2025
Routine - Food
7 critical violations. 2 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. High temp machine only reaching 130F. Triple sink was set up for use and manager put in call for repair. Whole inspector was onsite dish machine was fixed and was temping at 200F.**Corrected On-Site** **Corrected On-Site** **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck stored over raw beef. In walk in cooler. Raw chicken stored over raw and ready to eat shrimp reach in cooler on cook line. Employee moved. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 01/18 Japanese whiskey containing dairy. Employee discarded. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lobster tail in reach in cooler by walk in cooler. Unknown how long it was in there. 2lbs Japanese whiskey containing dairy marked 01/18 as prepared date. Employee discarded. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Arugula half a bag 50F 2 heads of cutlettuce 48F Quarter head of cut romaine 48F Butter 6oz 53F Half a cup shredded cheese 56F 2 lbsCajun butter 48F lbs reach in cook line One Sliced tomatoes 53F Small cooked potatoes 1 lbs 46F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in cooler, all items placed in from walk in early this morning, see stop sale: Arugula half a bag 50F 2 heads of cut lettuce 48F Quarter head of cut romaine 48F Inspector noted a cutting board was placed where it was hindering the cover of the reach in cooler from closing completely. Reach in on cook line, placed in from walk in this morning, see stop sale: Butter 6oz 53F Half a cup shredded cheese 56F Cajun butter 48F lbs reach in cook line Sliced tomatoes 53F Small cooked potatoes 1 lbs (in since last night) 46F 48F shrimp out 20 mins ago reach in by walk in cooler, placed back in walk in to cool **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on bottom of prep table next to clean pans and brown sugar. Employee moved. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. On site Reduced oxygen packaged lobster in reach in cooler by walk in with no date mark. Employee did not know how long lobster had been in this reach in. See stop sale. **Corrective Action Taken** **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Grater in sink by point if sale systems. Employee moved. **Corrected On-Site** **Warning**
31A-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth in bottom of cooler in reach in by walk in cooler. Employee moved. **Corrected On-Site** **Warning**
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of mold like substance up on ice shot. Manager cleaned. **Corrected On-Site** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line deeply grooved. **Warning**
14-09-4
Basic - Food stored on floor. Container of peeled shallots and container of garlic stored in floor. Oysters in box on floor walk in. Manager moved. **Corrected On-Site** **Warning**
08B-38-4
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. On site reduced oxygen packaged lobster in reach in cooler only marked with name and date packaged. Discussed properly marking packaged food with date and time of packaging as well as date and time product expires. Employee removed all lobster from packaging. **Corrective Action Taken** **Warning**
03G-53-1
22
Apr 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
90
Dec 13, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in beverage station
31A-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
70
Jun 14, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
64
Dec 27, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator did not have parasite destruction letter on file. Operator had distributor email a copy during inspection. **Corrected On-Site**
01D-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in bar area. Operator refilled paper towels. **Corrected On-Site**
31B-02-4
70
Frequently Asked Questions
When was The Angler's Club last inspected?
The most recent health inspection at The Angler's Club on file is from Dec 19, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Angler's Club?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at The Angler's Club.
How does The Angler's Club compare to other restaurants in The Villages?
The Angler's Club most recently scored 86 out of 100, which is higher than the The Villages average of 80.
Has The Angler's Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Angler's Club have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Angler's 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 The Angler's Club inspected?
Based on the inspection history on file, The Angler's Club is inspected around three times per year on average.
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