RIVERWOOD GOLF CLUB
4100 RIVERWOOD DR · PORT CHARLOTTE · Charlotte County · FL 33953
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee return to work from the outside then handle clean equipment on the cook line without washing hands. The employee was educated on proper handwashing procedures. **Corrective Action Taken**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked turkey, chicken soup, manhattan clam chowder, and cooked sausage packaged using a reduced oxygen method without no HACCP plan or process waiver. The operator discarded the above foods. Observed raw chicken and raw salmon held for more than 48 hours packaged using a reduced oxygen method without an approved HACCP plan. The operator discarded the above foods. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad (46F – Cold Holding); chicken salad (46F – Cold Holding); sliced cheese (50F – Cold Holding); cooked deli turkey (49F – Cold Holding) in the top portion of the reach in cooler nearest the prep area. The operator stated the potentially hazardous foods had been held for approximately 1.5 hours. The operator stored the above foods in the walk in cooler. Observed goat cheese (45F – Cold Holding) in the lower portion of the reach in cooler nearest the prep area. The operator stated the cheese had been held overnight. The operator discarded the goat cheese. Observed cut tomatoes (49F – Cold Holding); cooked roast beef (50F – Cold Holding); cooked chicken (49F – Cold Holding); cooked onions (50F – Cold Holding); sliced cheese (52F – Cold Holding); raw chicken (47F – Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1.5 hours. The operator stored the above foods in the walk in cooler. **Corrective Action Taken** **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate 5
03G-43-3Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed cooked turkey, chicken soup, manhattan clam chowder, and cooked sausage held for more than 48 hours and packaged using a reduced oxygen method without no HACCP plan or process waiver. The operator discarded the above foods. **Corrected On-Site** **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the hand sink. **Corrected On-Site**
03G-50-2Intermediate – Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw chicken and raw salmon held for more than 48 hours and packaged using a reduced oxygen method without an approved HACCP plan. The operator discarded the above foods. **Warning**
53B-14-5Intermediate – 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.
16-43-4Intermediate – Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed the chlorine test kit expired 6/2025.
Basic 4
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for Chex mix. The operator removed the plastic container from the food. **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on shelves above food preparation tables in the kitchen. The operator properly stored the beverages. Observed employee beverages stored on a shelf near soup cups behind the bar. The operator properly stored the beverages. **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. Observed employee bags stored with canned foods in dry storage. The operator properly stored the personal belongings. **Corrected On-Site**
14-69-4Basic – Ice buildup in the lower portion of the reach in cooler on the cook line.
Inspector observations synchronized from DBPR on October 17, 2026 3:19 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.