THE GREAT OUTDOORS PREMIER RV/GOLF RESORT COMMUNITY SERVICES

Name: THE GREAT OUTDOORS PREMIER RV/GOLF RESORT COMMUNITY SERVICES
Address: 137 PLANTATION DR, TITUSVILLE, FL, 32780, US
Rating: 16.9

137 PLANTATION DR, TITUSVILLE, FL 32780

License #1504301

🏨 Hotel/Resort ℹ️

16.9 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 10 findings · 1 critical

Routine - Food

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Quick take

THE GREAT OUTDOORS PREMIER RV/GOLF RESORT COMMUNITY SERVICES in TITUSVILLE currently holds an InspectFL Health Score of 16.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 94 total violations — 26 critical, 17 major, 51 minor.

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The latest inspection on September 8, 2026 shows 10 observation rows: 1 critical, 3 major, and 6 minor.

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THE GREAT OUTDOORS PREMIER RV/GOLF RESORT COMMUNITY SERVICES 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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[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.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filter replaced 3/12/2024
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw pork in walk in cooler. Operator removed
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Across multiple equipment in kitchen. Operator initiated cleaning during inspection
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back area
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for 3 managers
[14-11-5] Equipment in poor repair. Walk in cooler out of order. All food items stored in beer cooler and reach in cooler in back area

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table reach in cooler not keeping food at 41F or below.
[06-09-1] 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. Raw salmon stored in reach in cooler under make table across from grill thawed in package
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Around fryers soiled in kitchen
[25-18-4] Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Boxes of gloves stored in employee restroom in the kitchen. Operator removed.
[29-49-6] Standing water in bottom of reach-in-cooler. In beer cooler in bar area on bar corner
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over butter in reach in cooler under make table across from stove Raw Philly steak stored above onion rings in white chest freezer Raw chicken tenders above onion rings in tall reach in freezer by back door. Raw salmon above onion rings in tall reach in freezer by back door. Operator removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw salmon stored in reach in cooler under make table across from grill thawed in package. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw cod fish stored overnight in reach in cooler under make table at 46F Precooked pasta stored overnight in reach in cooler under make table at 46F Beer batter stored overnight in reach in cooler under make table at 46 F Butter pats stored in tall reach in cooler in server area at 48F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw cod fish stored overnight in reach in cooler under make table at 46F Precooked pasta stored overnight in reach in cooler under make table at 46F Beer batter stored overnight in reach in cooler under make table at 46 F Butter pats stored in tall reach in cooler in server area at 48F
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator needs two vacuum breakers on both sides of two way splitter. One vacuum breaker missing on hose bib in kitchen
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on bar area at 500 ppm +++. Operator changed solution. New reading 200 ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink used as dump sink in bar area. Operator removed the items stored inside the hand sink
[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. Operator was provided with a copy. Employees on shift signed.
[31B-03-4] No soap provided at handwash sink. In server area.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dry storage area not sealed seems.
[06-09-1] 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. See stop sale 1- 6oz portions raw grouper filet 5- 6oz portions raw salmon filets Not removed from ROP packaging as stated in package.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floor drains under 3 compartment sink and at bar soiled and food debris present. Floors, wall and baseboards under and behind equipment in kitchen soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the fryer soiled. Exterior ice bin at bar soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Cooks line, corrected
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles with clear liquid (water) not labeled.
[22-41-4] 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. Reading at 0 ppm, chlorine for Dish Washing Machine at the bar, empty sanitizer solution. Replaced with full gallon chlorine. Retested after priming at 50 ppm chlorine
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork chops stored over raw salmon in walk in cooler on speed rack. 2nd speed rack with raw ground beef Patties stored over cooked roast beef. Both corrected
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1- 6oz portions raw grouper filet 5- 6oz portions raw salmon filets Not removed from ROP packaging as stated in package. 2 broken whole raw shell eggs, stored with intact shell eggs. 1 quart heavy whipping bulging container.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At bar, not sanitizing solution in empty container, retested after changed. Test strip brought to station.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. in make table 3 ; par cooked from raw chicken wings, (41F - Cold Holding); explained the procedures for uncontinues cooking to manager, placed item in oven to fully cook ()
[08A-28-4] Partially cooked raw animal food is not separated from ready-to-eat food. Not fully cooked chicken wings, stored next to ready to eat fully cooked potato skins, corrected

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of the ice machine soiled.
[36-51-4] Building components, attachments or fixtures in poor repair. Plumbing lines soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cart with catering plates not inverted or protected in storage room .
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over grill excessive amount of soil/ grease build up in hood system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over grill. Reach in freezer gaskets soiled on cooks line.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Pan in make table at grill of unwashed mushrooms stored over ready to eat food items and in walk in cooler open cases of vegetables stored over ready to eat/prepped vegetables below, both corrected
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Plumbing / floor drain under beverage station at bar.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Per cook on site, chicken wing are cooked in oven from raw to only 135° and cooled in walk in cooler, finish cook happens in deep fryer as ordered. No Non-continuous cooking paperwork currently on site to follow these cooking procedures, needed paperwork emailed to manager.
[22-41-4] 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. Dish Washing Machine reading 0 ppm chlorine, empty sanitizer bucket, hook up to chlorine bleach product until sanitizer is delivered. Retested at 50 ppm chlorine .
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed both cooks removing gloves after cracking raw whole shell eggs and then applying gloves without first hand washing, both corrected and re-educated
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored next to ready to eat fully cooked hot dogs in bottom drawer of reach in cooler under grill, corrected
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened on wait station not date marked, opened 10-8-23, corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 2 ambient air reading 50-51, unit is emptied nightly, reset this am at approx 530-645. ; cut melon (53F - Cold Holding); liquid egg product (53F - Cold Holding); shredded cheese (53F - Cold Holding); all items where placed in reach in freezer units to rapid chill (all items placed in walk in freezer unit to rapid chill, retemped items after 20 mins @42-40°
[41-10-4] Toxic substance/chemical improperly stored. Bottle of Spray sanitizer stored with condiment items at wait station,removed
[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. Per manager on duty, HR holds certificates of training for employee food safety, originals need to be on site at the restaurant and copies can be with HR.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs and burgers served under cooked, no consumer advisory posted at location or on menu, copy of poster emailed to operator by inspector to print and post, completed and posted.