INTERLACHEN COUNTRY CLUB CLUBHOUSE

Name: INTERLACHEN COUNTRY CLUB CLUBHOUSE
Address: 2245 INTERLACHEN CT, WINTER PARK, FL, 32792, US
Rating: 59

2245 INTERLACHEN CT, WINTER PARK, FL 32792

License #6902455

🏌️ Club/Private ℹ️

59 Grade F / 100

Failing Health Score

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Latest inspection

May 5, 2026 · 6 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

INTERLACHEN COUNTRY CLUB CLUBHOUSE in WINTER PARK currently holds an InspectFL Health Score of 59 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 May 5, 2026. Across those visits, inspectors documented 50 total violations — 15 critical, 15 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 21, 2023

The latest inspection on May 5, 2026 shows 6 observation rows: 4 critical, 0 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

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?

INTERLACHEN COUNTRY CLUB CLUBHOUSE 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.

Disposition: Met Inspection Standards
[03G-53-1] 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. ROP products not labeled with production time and temperature in reach in freezer
[03G-54-1] 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. Cooked meatballs, pulled pork, ossobuco, short ribs, oxtail, Philly meat, meatloaf, deli meat, cheddar, cut cabbage, crab mix
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Onsite ROP salmon and wahoo fish thawed at cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Prime rib over cooked chicken wings Raw shell eggs over pasteurized eggs in walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creamy feta 4/19, roasted garlic aioli 4/19, basil garlic dressing 4/19, buttermilk ranch dressing 4/26, ham beef soup 4/28, tomato bisque 4/28
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Onsite ROP Salmon and wahoo fish thawed not removed from package ROP Cooked meatballs, pulled pork, ossobuco, short ribs, oxtail, Philly meat, meatloaf, deli meat, cheddar, cut cabbage, crab mix. Not removed after 48 hours.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance inside ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle inside pumpkin seeds and quinoa container in dry storage.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in dry storage
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cutting raw chicken wearing a watch
[51-13-4] No Heimlich maneuver/choking sign posted.Provided to operator
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink in dishwasher area
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes in WIC banquet cooling over night at 45F operator throw product away.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insect on ceiling tiles located over cook line. 2 small flying insects on cook line, 1 on top of plates, 1 over prep table 1 small flying insects on located in cook line 3 small flying insects in mop sink closet 2 small flying insects in dishwasher area Total= 10
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted vegetables in hot box at 107F told operator to reheat in oven. 10 minutes later temperature at 179F
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Handwash sink pipe in repair. No water available. Located next to hot box.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test trips or thermometer for high temperature dish machine.
[03G-50-1] 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.No haccp plan for raw meats and fish kept on ROP bags for over 48 hours .