HIDDEN LAKES GOLF COURSE Inspection – April 23, 2026

High Priority 2

#4High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender, fruit on a cup

#5High Priority01B-03-5

High Priority – Stop Sale issued due to adulteration of food product. Numerous live and dead ants inside of container and on the surface of a 1/3 pan of syrup in dry storage

Stop Sale

Intermediate 2

#6Intermediate16-37-1

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

#7Intermediate31B-02-4

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

Basic 3

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots underneath toaster with crumbs in them **Corrected On-Site**

Corrected On-Site

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior chest freezer on the cookline soiled

#3Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**

Corrected On-Site

Florida Food Watch