GLENVIEW COUNTRY CLUB

Name: GLENVIEW COUNTRY CLUB
Address: 3190 GLENVIEW DR, THE VILLAGES, FL, 32162, US
Rating: 61.6

3190 GLENVIEW DR, THE VILLAGES, FL 32162

License #7000384

🏌️ Club/Private ℹ️

61.6 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 12 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GLENVIEW COUNTRY CLUB in THE VILLAGES currently holds an InspectFL Health Score of 61.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 41 total violations — 11 critical, 8 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 25, 2026

The latest inspection on September 28, 2026 shows 12 observation rows: 3 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

GLENVIEW COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Buttermilk mix for frying 58F
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cooks line cutting board grooved cutting board
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in Freezer ice build
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line under the grill, oven deli cooler buildup grease soil and food debris build up Can opener soiled
[36-73-4] Floor soiled/has accumulation of debris. Floors are buildup grease and soiled throughout kitchen
[38-01-4] Light shield damaged/in disrepair. Kitchen hood light bulb is missing and shield is damaged
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1:45 PM Bolagnaise sauce (119F - Hot Holding); brown gravy (109F - Hot Holding); ribs (98F - Hot Holding); lobster soup (110F - Hot Holding); mushroom Sauce (109F - Hot Holding 2:50Pm Bolagnaise sauce 170F ribs 172F lobster soup 173F mushroom Sauce 180F in hot holding unit in back area
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 10ppm, operator put new sanitizer bucket on dish machine, now at 100ppm

Disposition: Warning Issued
[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. Mahi filets in walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dust. Fan guards in walk in cooler Walk in cooler shelves
[24-07-4] Outdoor 3 compartment sink in bar area used to clean glasses. Discussed with operator that outdoor warewashing is prohibited and 3 compartment sink must be removed.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator called repair technician who will be servicing the machine today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 45F. Operator moved wings to freezer to rapidly chill.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Discussed with Breanna in plan review, no plans on file. Operator states outdoor bar was added in 2020 with 3 compartment sink. Outdoor warewashing was observed during inspection. Bar is located on the opposite side of the building as the kitchen.
[31B-03-4] No soap or hand wash sign provided at handwash sink in bar area. Operator printed and posted sign and supplied soap.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed advisory to operator who printed and posted at front counter