LEMON BAY GOLF CLUB

Name: LEMON BAY GOLF CLUB
Address: 9600 EAGLE PRESERVE DR, ENGLEWOOD, FL, 342249172, US
Rating: 66.7

9600 EAGLE PRESERVE DR, ENGLEWOOD, FL 342249172

License #1801124

🏌️ Club/Private ℹ️

66.7 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LEMON BAY GOLF CLUB in ENGLEWOOD currently holds an InspectFL Health Score of 66.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 36 total violations — 4 critical, 9 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 20, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LEMON BAY GOLF 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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap at both ends of the cook line. The operator replaced with working dispensers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink. The operator properly stored the wet mop.
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above the reach in cooler at the entrance to the cook line nearest the office. The operator properly stored the beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface near in-use knives at the end of the cook line nearest the three compartment sink. Observed an employee cell phone stored on a shelf above the reach in cooler at the entrance to the cook line nearest the office. The operator properly stored the cell phones.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (51F - Cold Holding); coleslaw (46F - Cold Holding) stored on top of ice at the server expo line. The operator stated the melon had been held for approximately 1 hour. The operator properly stored the potentially hazardous foods in an ice bath.

Disposition: Met Inspection Standards
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap near the server station. The operator provided soap for the hand sink.
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw tuna.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on food preparation surfaces on the cook line and the server station. The employee personal belongings were properly stored.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the sanitizer solution bucket on the cook line at 0ppm. The operator refilled with a quaternary solution to 200ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Observed an employee prepare a BLT sandwich using bare hand contact without being heated to 145F. The employee was educated on bare hand contact procedures. The operator discarded the sandwich.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the raw tuna. Observed an employee prepare a BLT sandwich using bare hand contact without being heated to 145F. The employee was educated on bare hand contact procedures. The operator discarded the sandwich.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed discarded ice inside of the hand sink behind the bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the hand sink.