OLDE HICKORY GOLF CC Inspection – February 11, 2026

High Priority 2

#2High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food, other raw animal foods. Raw tuna over ready-to-eat sauces in salad station tall cooler, raw duck over raw whole muscle beef in walk-in cooler. Operator rearranged all products for proper good storage. **Corrected On-Site**

Corrected On-Site

#3High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (90F – hot holding) for 3.5 hours per operator. Operator states they will keep butter properly hot held and moved to stove for reheating.

Intermediate 4

#4Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served. All tags, less than 10 total. Operator added date at time of inspection. **Corrected On-Site**

Corrected On-Site

#5Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit for dishwashing machine.

#6Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.

Basic 1

#1Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Dust buildup on walls in dishwashing area.

Florida Food Watch