The Cascades of Groveland Homeowners' Association
Last inspected: Feb 6, 2026
86
Score
The health department has logged 10 inspections at The Cascades of Groveland Homeowners' Association, the earliest from 2022. The most recent visit was on Feb 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
Among Groveland restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on top shelf of cook line **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Drain cover(s) missing at triple sink **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
23-03-4
86
Dec 5, 2025
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator has moved hand sink to the adjacent wall and added a dish machine to the bar. **Warning**
51-16-7
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. -operator is vacuum sealing raw steak and intending to hold it more than 48 hours. **Warning**
03G-50-1
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. -Kimmie **Warning**
53B-13-5
Intermediate - Measuring device for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine not working, battery is dead. **Warning**
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sheet pan in oven on cook line **Warning**
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates on top shelf of cook line **Warning**
24-05-4
Basic - Drain cover(s) missing at triple sink **Warning**
29-18-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line **Warning**
23-03-4
52
Feb 19, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
35
Jul 11, 2024
Routine - Food
1 major violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
90
Jul 9, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken next to raw fish in reach in cooler on cook line. Operator separated. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spicy sauce in reach in cooler 7/3
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -spicy sauce in reach in cooler on cook line 7/3
01B-24-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Pecan crusted Salmon and Magnolia Burger **Warning**
02B-01-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -expired 3/23 by ice machine
29-28-4
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. -heavy whipping cream in reach in cooler on cook line
02C-03-5
Basic - Dead roaches on premises. -2 dead roaches in bar area near dishmachine **Corrected On-Site**
35A-03-4
Basic - Cardboard used to line nonfood-contact shelves. -in bar reach in cooler
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents near dish machine
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -small plates at side station in bar area.
24-05-4
Basic - Floor soiled/has accumulation of debris. -under triple sink in bar area
36-73-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in cooler in bar and on cook line -underside of coffee maker by ice machine in kitchen -exterior of nespresso machine at bar
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -on cook line and beer keg cooler in bar
22-16-4
Basic - Single-service articles improperly stored. -plastic cups on floor in bar. **Corrected On-Site**
25-05-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. -coffe area at entrance to bar.
25-27-4
29
Nov 1, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bolognese sauce 55f. Cooling from previous day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bolognese sauce 55f. Over 4 hours.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard. **Corrected On-Site**
22-02-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board on top of ice machine. **Corrected On-Site**
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in prep cooler. **Corrected On-Site**
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
55
Jul 20, 2023
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line - can opener -Pizza area white cutting board. -Soda hoster at front bar. - From follow-up inspection 2023-07-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station Gaskets Exterior of fryers. Exter of ice machine. - From follow-up inspection 2023-07-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-07-20: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-07-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line. - From follow-up inspection 2023-07-20: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment. - From follow-up inspection 2023-07-20: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -Under all cooking equipment on cooks line. -Pizza area floor - From follow-up inspection 2023-07-20: **Time Extended**
36-10-4
61
Jul 19, 2023
Complaint Full
10 critical violations. 6 major violations. 16 minor violations.
View 32 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. +200 ppm chlorine at front bar dish machine. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees walking outside with gloves and returning to kitchen with gloves on and then changed gloves and did not wash hands in between **Warning**
12A-16-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. cook handle raw chicken.
12A-12-4
High Priority - Employee washed hands with cold water. **Warning**
12A-19-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flying insects in kitchen area some landing on food contact surfaces that were removed washed rinsed and sanitized . **Admin Complaint**
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Cookies in walk-in cooler with brown paper towels **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods . **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees leaving line changing task by opening soiled walk in cooler door with gloves on and returning to expo line and touched food without washing hands and changing gloves. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47°F - Cold Holding); raw chicken 48 (47F - Cold Holding); raw salmon (57F - Cold Holding); raw beef patties (52F - Cold Holding); shredded corn bee (61F - Cold Holding) less than 4 hours per operator and the elected to discard **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sterno stored above food in pizza area. **Repeat Violation**
41-10-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
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. Cooked Roast beef **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on cooks line - can opener -Pizza area white cutting board. -Soda hoster at front bar.
22-02-4
Intermediate - Handwash sink water turned off located at kitchen entrance from the dining area **Corrected On-Site**
27-05-4
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.
11-26-1
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. Salad station Gaskets Exterior of fryers. Exter of ice machine.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Outer openings not protected with self-closing doors. Kitchen door propped open up on arrival leaving kitchen open to the outside **Corrected On-Site**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. On cooks line.
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware under prep table across dish machine.
24-18-4
Basic - Single-service articles improperly stored. Unwrap straws available to customers to self serve on bar
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hans sink next to prep sink
29-20-5
Basic - Stored food not covered. Flour stored on rack next to Hand sink next to fryers. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. -Under all cooking equipment on cooks line. -Pizza area floor
36-10-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Onions ring racks stored in dirty tub.
24-06-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at time of inspection.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Lady's room
31B-04-4
6
May 2, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over cooked chicken. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Stainless steel polish over soda syrup boxes. **Corrected On-Site**
41-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Blue bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Drain cover(s) missing. Mop sink. **Corrected On-Site**
29-18-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
52
Dec 29, 2022
Routine - Food
7 critical violations. 5 major violations. 16 minor violations.
View 28 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked brussel (50F - Cooling) - From follow-up inspection 2022-12-29: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator cooked yesterday cooked brussel (50F - Cooling) see stop sales. - From follow-up inspection 2022-12-29: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in kitchen by backdoor. - From follow-up inspection 2022-12-29: **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over ready to eat crab cakes in walk in cooler. **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to quick chill burger (47F - Cold Holding)40f cold hold ; raw beef (50F - Cold Holding);41f cold hold sliced tomates (50F - Cold Holding)42 cold hold;**Corrected On-Site** **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
03A-02-5
High Priority - - From initial inspection : 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. **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Blue soap container stored next to clean utensils **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. In bar from soda Fountain. - From follow-up inspection 2022-12-29: **Time Extended**
31A-10-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside oven soiled Inside broiler soiled Slicer soiled - From follow-up inspection 2022-12-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Drink strainers blocking hand sink in the bar **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink next to fryers. - From follow-up inspection 2022-12-29: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-12-29: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-12-29: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2022-12-29: **Time Extended**
16-21-4
Basic - - From initial inspection : 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 - From follow-up inspection 2022-12-29: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-12-29: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage stored with food for the public in walk in cooler. **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
08B-49-4
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. Employees speaker stored on container of food on preo shelf. - From follow-up inspection 2022-12-29: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under all kitchen equipment - From follow-up inspection 2022-12-29: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment rail between uses. **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves in walk in cooler. Gaskests walk in cooler spoiled. Good system soiled Soiled exterior of coolers. All storage shelves soiled. - From follow-up inspection 2022-12-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2022-12-29: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on floor **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
21-44-1
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters not coveted or protected - From follow-up inspection 2022-12-29: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Stored food not covered Soup and raw beef not covered in walk in freezer. **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over ready to eat soup in walk in freezer. **Corrected On-Site** - From follow-up inspection 2022-12-29: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2022-12-29: **Time Extended**
42-01-4
10
Frequently Asked Questions
When was The Cascades of Groveland Homeowners' Association last inspected?
The most recent health inspection at The Cascades of Groveland Homeowners' Association on file is from Feb 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Cascades of Groveland Homeowners' Association?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Cascades of Groveland Homeowners' Association.
How does The Cascades of Groveland Homeowners' Association compare to other restaurants in Groveland?
The Cascades of Groveland Homeowners' Association most recently scored 86 out of 100, which is about the same as the Groveland average of 87.
Has The Cascades of Groveland Homeowners' Association's inspection record improved over time?
Results have been roughly steady. Inspections at The Cascades of Groveland Homeowners' Association have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Cascades of Groveland Homeowners' Association 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 Cascades of Groveland Homeowners' Association inspected?
Based on the inspection history on file, The Cascades of Groveland Homeowners' Association is inspected around three times per year on average.
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