STONE CREEK GOLF CLUB & GRILLE
9676 SW 62 LOOP · OCALA · Marion County · FL 34481
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
01B-07-4High Priority – Food with mold-like growth. See stop sale. Strawberries stored in walk-in cooler.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked corned beef in walk-in cooler. Manager moved bacon to shelf beneath corned beef. **Corrected On-Site**
01B-13-4High Priority – 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. Salmon stored in reach-in cooler across from cook line grill.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on reach-in cooler across from cook line grill: ham (68F – Cold Holding). Manager stated ham placed on cooler thirty minutes prior to temperature being taken. Manager placed ham in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items stored in wait station reach-in cooler: cut lettuce (47F,48F – Cooling). Manager stated salads prepared the previous afternoon
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items stored in wait station reach-in cooler: cut lettuce (47F,48F – Cooling). Manager stated salads prepared the previous afternoon.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line grill: sausage (117F – Hot Holding); chicken (119F – Hot Holding). Manager stated items placed on grill one hour prior to temperature being taken. Manager turned up grill to reheat items. **Corrective Action Taken**
Intermediate 3
53A-03-7Intermediate – 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/. Manager on duties manager certification expired on 3/10/2025.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table across from cook line. Blade of can opener on kitchen prep table. Soda gun in bar area.
53B-09-4Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three employee training certificates are copies.
Basic 10
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area.
06-09-1Basic – 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 stored in reach-in cooler across from cook line grill.
35A-03-4Basic – Dead roaches on premises. Observed two dead roaches in wait station cabinet where towels are stored. Manager had employee discard dead roaches. **Corrected On-Site**
14-71-4Basic – Duct tape used to repair nonfood-contact surface. Duct tape used on ceiling in kitchen dry storage area.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Employee moved drink to bottom shelf. **Corrected On-Site**
12B-09-5Basic – Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in kitchen area.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employees Elianos coffee stored in kitchen dry storage reach-in freezer. Manager voluntarily discarded coffee during inspection. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf above prep table at end of cook line. Employee removed keys during inspection. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Air curtain fan above back door dusty.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature on cook line. Manager placed chicken in refrigerator to finish thawing. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 19, 2026 7:47 AM.
Violation category totals
3 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.