ISLEWORTH COUNTRY CLUB

Name: ISLEWORTH COUNTRY CLUB
Address: 6100 PAYNE STEWART DR, WINDERMERE, FL, 347868936, US
Rating: 70.3

6100 PAYNE STEWART DR, WINDERMERE, FL 347868936

License #5804349

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

70.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ISLEWORTH COUNTRY CLUB in WINDERMERE currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 22 total violations — 5 critical, 8 major, 9 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

January 7, 2026

The latest inspection on April 23, 2026 shows 13 observation rows: 5 critical, 5 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./home made caesar dressing/wait station reach in cooler.
[14-69-4] Ice buildup in reach-in freezer/next to blast chiller.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./slicer.
[01C-03-4] Oyster tags not marked with last date served.
[08B-38-4] Food stored on floor./a container of food on walk in freezer floor.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale./one reduced oxygen package raw salmon in walk in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026./renew immediately/license now current active, expires 4/1/2027.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/next to ice machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef/walk in cooler.
[03G-46-2] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection./observed reduced oxygen packaging raw salmon with no date in regular bag/walk in freezer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler for more than 7 days. Observed reduced oxygen packing ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked.
[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. Observed reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler/all over 7 days. Observed reduced oxygen packaging ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef

Community reaction

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Community pulse