LAKE JOVITA GOLF & COUNTRY CLUB

Name: LAKE JOVITA GOLF & COUNTRY CLUB
Address: 12900 LAKE JOVITA BLVD, DADE CITY, FL, 33525, US
Rating: 45.3

12900 LAKE JOVITA BLVD, DADE CITY, FL 33525

License #6102731

🏌️ Club/Private ℹ️

45.3 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 6 findings · 1 critical

Routine - Food

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Minor

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Quick take

LAKE JOVITA GOLF & COUNTRY CLUB in DADE CITY currently holds an InspectFL Health Score of 45.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 64 total violations — 12 critical, 23 major, 29 minor.

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The latest inspection on September 28, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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LAKE JOVITA GOLF & COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Ice machine guard is broken in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator replaced paper towels.
[36-34-5] Ceiling vents soiled with a mold-like substance at several vents throughout kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottles containing toxic chemicals stored next to container of bread on cook line. Operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
[06-09-2] 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 in reach-in cooler at end of cook line. Operator removed from packaging.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
[10-14-5] Ice bucket/shovel stored on floor between uses. Next to ice machine, removed for cleaning
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage on top shelf of tall reach in cooler on cook line, removed
[03G-54-1] 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. ROP meats in walk in freezer packaged over 48 hours with no label information.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler and freezer next to dumpster not secured when not in use
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. ROP swordfish steaks in walk in freezer not labeled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked food in reach in cooler, order corrected
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Establishment is using reduced oxygen packaging for raw swordfish, scallops, shrimp, cooked meatballs, short ribs and mojo pork with no approved HACCP plan.
[03G-09-5] Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. ROP short ribs in walk in freezer from 12/13 not labeled
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled. Soda gun holster behind bar soiled.
[03G-50-1] 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 is vacuuming raw and cooked meats and fish with no approved HACCP program. Per GM, establishment is also vacuuming sealing raw meats which are ordered by club members for personal use. These items are sealed directly before issuing to customer. Per GM and chef, establishment will discontinue all ROP unless a HACCP plan is submitted and approved.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Vaccum packed fish thawing at three compartment sink
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
[13-03-4] Observed cook with no hair restraint while engaging in food preparation.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed vaccum packed salmon thawing at room temp. Chef stated they receive fresh fish then vacuum pack it then freeze it.
[22-57-6] 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. Temped at 138.8f
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Chef stated they receive fresh fish then vacuum pack it then freeze it. Did not observe 10k bags on site
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently three cooks and 2 servers
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[11-26-1] 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. Manager printed and had employees start signing
[03G-50-1] 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. Chef stated they receive fresh fish then vacuum pack it then freeze it.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink next to cook line. Manager opened dispenser
[53B-13-5] 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.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink next to dish area