MAYFAIR GOLF COURSE Inspection – June 18, 2026

High Priority 3

#9High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. – spinach artichoke dip date marked 6/8/26

#10High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. – spinach artichoke dip date marked 6/8/26

Stop Sale

#11High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. – Commercially packaged ROP salmon not removed from original packaging

Stop Sale

Intermediate 1

#12Intermediate16-62-1

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

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#3Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. – ice buckets

#4Basic06-09-1

Basic – 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

#5Basic10-20-4

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

#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#7Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. – opened can of energy drink

#8Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. – unwashed mushrooms over bottles of alcohol

Florida Food Watch