Timacuan Club
Last inspected: Mar 17, 2026
95
Score
Across the available record, Timacuan Club has 13 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 17, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly five violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Lake Mary restaurant scores 79. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Oct 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
May 23, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood baffle filters - From follow-up inspection 2025-04-22: **Time Extended** - From follow-up inspection 2025-05-23: **Time Extended**
23-03-4
95
Apr 22, 2025
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found - 5 on clean food containers at dish station - 50 plus on and around dish machine - 40 plus on and around dish station counters - 10 plus around floor drain below dish machine - 20 plus on opened containers of barbecue and teriyaki sauce - 20 plus on cutting boards and counters at cookline - 20 plus inside and around ice bin at server station __ 165 live small flying insects **Admin Complaint** - From follow-up inspection 2025-04-22: 20 plus on counter at cookline 20 plus around empty trash cans 12 plus around dish station __ Total 52 flying insects **Admin Complaint**
35A-02-7
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-04-22: **Time Extended**
53A-07-6
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. - From follow-up inspection 2025-04-22: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline cooking equipment - From follow-up inspection 2025-04-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood baffle filters - From follow-up inspection 2025-04-22: **Time Extended**
23-03-4
64
Mar 14, 2025
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Sewage/wastewater backing up through floor drains. - floor drain at triple sink overflowing when faucet is in use - floor drain below hand wash sink overflowing when faucet is in use. This hand wash sink is the only hand wash sink shared between cookline, prep station, and dish station. The only other hand wash sink is in the employee restroom on the other side of establishment. - floor drain below cookline overflowing when guest toilets are flushed. **Admin Complaint**
28-26-5
High Priority - Live, small flying insects found - 5 on clean food containers at dish station - 50 plus on and around dish machine - 40 plus on and around dish station counters - 10 plus around floor drain below dish machine - 20 plus on opened containers of barbecue and teriyaki sauce - 20 plus on cutting boards and counters at cookline - 20 plus inside and around ice bin at server station __ 165 live small flying insects **Admin Complaint**
35A-02-7
High Priority - Raw sewage on ground of establishment. **Admin Complaint**
28-13-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-07-6
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.
53B-01-5
Basic - Floor soiled/has accumulation of debris. - below cookline cooking equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood baffle filters
23-03-4
Basic - Objectionable odor at floor stopped drain at cookline
36-64-5
45
Jan 14, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-07-6
Basic - Standing water in floor drain/floor drain draining very slowly. - below triple sink
29-19-4
Basic - Water leaking from pipe and/or faucet/handle. - at triple sink
29-11-4
82
Oct 31, 2024
Routine - Food
6 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
70
Jan 30, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 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. Heavy whipping cream in walk in cooler. Per operator opened over 24 hours ago
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris
22-02-4
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. Emailed operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in container with rice **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks at wait station
51-11-4
Basic - Equipment in poor repair. First walk in cooler in kitchen not keeping temperature 41F and below. No TCS food
14-11-5
Basic - Floor soiled/has accumulation of debris. By and under fryers on cooks line
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of red microwave located next to first walk in cooler
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at dish wash area
29-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
16-21-4
50
Oct 25, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-26: **Time Extended** - From follow-up inspection 2023-10-25: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cook line equipment - floor and drain below 3 compartment sink - floor below dish machine - debris on floor below ice machine and bag in box soda - From follow-up inspection 2023-08-26: **Time Extended** - From follow-up inspection 2023-10-25: Floor at the dish area in the corner **Time Extended**
36-73-4
90
Aug 26, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
52
Aug 25, 2023
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Soups and chili, cooked mushrooms, sauerkraut. See stop sale.
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. - 50 the floor under shelvin in dry food storage room - 11 on the floor in equipment storage room - 10 on the floor behind tilt kettle - 15 on table below steamers - 2 on the floor in server area - 1 on the shelf below coffee urn in server area - 4 on the floor below ice bin in bar **Admin Complaint**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken breast (45F); cheese (44F); tuna (44F); white fish (44F); main walk in cooler
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 3 small flies in triple sink near walk in cooler
35A-02-6
Intermediate - Food-contact surface soiled with food debris, grease, or residue - slicer
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - seared ahi tuna
02B-01-5
Intermediate - No soap provided at handwash sink. - bar
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Intermediate - Spray bottles containing toxic substance not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. - sugar
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
36-34-5
Basic - Dead rodent present. - on a glue trap below dish sink at dishmachine **Corrected On-Site** **Admin Complaint**
35A-20-4
Basic - Floor soiled/has accumulation of debris. - below cook line equipment - floor and drain below 3 compartment sink - floor below dish machine - debris on floor below ice machine and bag in box soda
36-73-4
Basic - Light not functioning. - ware washing area
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - expediting area and ware washing area
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior of unused cooler cabinets at cookline - shelf/faucet at grill - shelf below grill - hand sink in dish area
23-03-4
Basic - Storage area not maintained clean and organized. - equipment storage room
33-34-4
20
Feb 17, 2023
Food-Licensing Inspection
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink in the dish area has no water , currently the sink and the 3 compartment sink at the dish area are under repair . A 7 day follow up inspection will be be required
31A-04-4
Intermediate - No hot running water at three-compartment sink.
27-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine is not operating correctly, interior needs to be cleaned
22-20-5
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 not open
06-09-1
Basic - Equipment in poor repair. Robo coup base and bowl are damaged
14-11-5
Basic - Light shield damaged/in disrepair. In the wearwash area
38-01-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Inspector needed touse a flashlight to inspect the walk in cooler
38-04-4
58
Sep 20, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
67
Frequently Asked Questions
When was Timacuan Club last inspected?
The most recent health inspection at Timacuan Club on file is from Mar 17, 2026. The public record contains 13 inspections in total.
What is the most common violation at Timacuan Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Timacuan Club.
How does Timacuan Club compare to other restaurants in Lake Mary?
Timacuan Club most recently scored 95 out of 100, which is higher than the Lake Mary average of 79.
Has Timacuan Club's inspection record improved over time?
Yes. Recent inspections at Timacuan Club have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Timacuan 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 Timacuan Club inspected?
Based on the inspection history on file, Timacuan Club is inspected around four times per year on average.
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