PLANTATION GOLF AND COUNTRY CLUB
500 ROCKLEY BLVD · VENICE · Sarasota County · FL 34293
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine not reaching 160F for high temperature sanitation. Instructed operator dishware and equipment must be properly sanitized in 3 compartment sink. **Warning**
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in walk-in cooler one pound raw thawed cod fish in reduced oxygen packaging done onsite. Operator stated it had not been frozen the entire time. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
03G-05-5High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed thawed fish reduced oxygen packing done onsite in walk-in cooler without label or date. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in reach-in cooler at salad station over bread and sliced cold cuts. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed ribs employee diced onions, shredded cheese, and sour cream on counter at end of salad bar buffet not covered or protected. **Warning**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter portions, diced onions, shredded cheese and sour cream on counter at salad bar buffet that was not properly time marked. Operator stated it had been placed out more then 4 hours prior. Operator voluntarily disposed of all above items. **Corrected On-Site** **Warning**
Intermediate 4
03G-09-5Intermediate – Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed ribs cooked and chill bbq ribs in walk-in cooler not properly labeled. **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is doing onsite reduced oxygen packing for fish without approved HACCP plan. **Warning**
Basic 6
06-09-1Basic – Commercially processed reduced oxygen packaged tuna 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 at cooks line. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed ribs employee beverage on shelf above clean dish ware at dishwasher area. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed ribs employee phone and keys and shelf at cooks line above food prep area. Operator corrected above issues to meet inspection standards. **Corrected On-Site** **Warning**
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ribs in walk-in cooler in reduced oxygen packing done onsite without HACCP plan not properly labeled. **Warning**
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cook and chill, cooked ribs and walk cooler operator stated they had been prepared and held more than 48 hours and have not been removed from packaging operator does not have an improved HACCP plan. **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**
Inspector observations synchronized from DBPR on September 10, 2026 12:13 PM.
Violation category totals
8 observation(s)
1 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.