CARD SOUND GOLF CLUB

Name: CARD SOUND GOLF CLUB
Address: 100 COUNTRY CLUB RD, KEY LARGO, FL, 33037, US
Rating: 74.5

100 COUNTRY CLUB RD, KEY LARGO, FL 33037

License #5402721

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CARD SOUND GOLF CLUB in KEY LARGO currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 17 total violations — 4 critical, 3 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 included 2 critical violations, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle on top of flour container at dry storage area. Operator removed during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on tempura mix container at dry storage area. Operator removed during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a sponge inside hand wash sink by walk in cooler, operator removed during inspection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[06-09-1] 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. Observed raw tuna no longer frozen still on ROP packaging inside reach in cooler at cook line, employee discarded during inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed white hominy dented can by walk in cooler door entrance. Operator segregates to be discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by walk in cooler door entrance.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed on back door by chef office.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (127F - Hot Holding) on steam table at cook line, as per chef less than 30 minutes. Chef proceeded to reheat chicken.

Community reaction

What do locals think?

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Community pulse