CAPE ROYAL GOLF CLUB Inspection – September 15, 2025

High Priority 1

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso cheese sauce (122F – Hot Holding) in steam table. The manager is placing queso cheese sauce on stove top to reheat. See reheating temperature. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed operator uses handwashing sink in kitchen used to fill container. Educated operator to only use handwashing sink for handwashing only. **Corrective Action Taken**

Corrective Action Taken

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 5

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

Repeat Violation

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

#4Basic10-08-5

Basic – Ice scoop handle in contact with ice in bar.

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

Florida Food Watch