HIDDEN LAKES GOLF COURSE

Name: HIDDEN LAKES GOLF COURSE
Address: 35 FAIRGREEN AVE, NEW SYMRNA BEACH, FL, 32168, US
Rating: 43.8

35 FAIRGREEN AVE, NEW SYMRNA BEACH, FL 32168

License #7405727

🏨 Hotel/Resort ℹ️

43.8 Grade F / 100

Failing Health Score

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Latest inspection

April 23, 2026 · 7 findings · 2 critical

Routine - Food

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Highest-priority rows.

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Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HIDDEN LAKES GOLF COURSE in NEW SYMRNA BEACH currently holds an InspectFL Health Score of 43.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 73 total violations — 15 critical, 25 major, 33 minor.

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Record snapshot

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The latest inspection on April 23, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

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Inspection coverage

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Inspector notes

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DBPR

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HIDDEN LAKES GOLF COURSE has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots underneath toaster with crumbs in them
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior chest freezer on the cookline soiled
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour
[09-01-4] 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
[01B-03-5] 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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Dish machine area

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -water damage to ceiling in bar area,per manager leak is fixed .
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -ice Bucket on floor
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on cooler at bar
[12B-02-4] Employee eating in a food preparation or other restricted area. -employee eating in bar area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on cooler at bar
[36-24-5] Hole in or other damage to wall. -behind washer and dryer
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler on cookline
[36-64-5] Objectionable odors by drains next to washer
[29-11-4] Water leaking from pipe and/or faucet/handle. -leaking pipe under 2 compartment sink by cookline
[02D-01-5] Working containers of food removed from original container not identified by common name. -fish flour
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floors soiled under equipment at bar
[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. -0 ppm corrected to 100 ppm
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee using self phone then continued to cook food
[08A-11-5] Raw animal food stored over canned/bottled drinks. - walk in cooler raw eggs over beer
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -approximately 15 rodent droppings on floor around clothes dryer Washer and dryer are located in a storage area. No food in storage area is separate from kitchen. Employee has cleaned and sanitized area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked line reach in cooler shedded cheese ,sour cream,Cole slaw sliced cheese 46f -48f,Haddock 46f,Chicken 46f,hot dog 46f,cooked onions 46 f -moving food to another cooler
[41-10-4] Toxic substance/chemical improperly stored. -spray bottles of windex hanging on 2 compartment sink
[31A-09-4] Handwash sink not accessible for employee use at all times. -items stored in hand sink at bar

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bowls, toaster area of kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door
[09-01-4] 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. Cook putting shredded cheese on a salad, touching fries while plating Bartender adding garnishes to multiple drinks
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In the bar, less than 150 ppm quat
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main cookline cooler overnight: fish 45F, burgers 45f, chicken 44F, Cole slaw 47F, shredded cheese 46F, sliced cheese 46F, cooked onions 46F, sour cream 46F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bartender dumped drinks in the hand sink
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test strips in the bar No chlorine test strips available
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lizzie
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Lizzie
[41-17-4] Spray bottle containing toxic substance not labeled.hanging off two compartment sink
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 93F

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HIDDEN LAKES GOLF COURSE

Failing Health Score

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

More places worth comparing

Similar Hotel/Resort in Volusia County

BYB VENDING LLC

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