MIROMAR LAKES GOLF CLUB

Name: MIROMAR LAKES GOLF CLUB
Address: 18520 W MIROMAR LAKES BLVD, MIROMAR LAKES, FL, 33913, US
Rating: 69.2

18520 W MIROMAR LAKES BLVD, MIROMAR LAKES, FL 33913

License #4605763

🏌️ Club/Private ℹ️

69.2 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 6 findings · 2 critical

Routine - Food

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Major

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Minor

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Quick take

MIROMAR LAKES GOLF CLUB in MIROMAR LAKES currently holds an InspectFL Health Score of 69.2 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 1, 2026. Across those visits, inspectors documented 42 total violations — 17 critical, 15 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 10, 2024

The latest inspection on April 1, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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MIROMAR LAKES GOLF CLUB 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pan storage over cook line equipment with accumulation of dust.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato sauce (47F - Cooling) cooling overnight per operator.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato sauce (47F - Cooling) cooling overnight per operator.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit used to check chlorine dishwashing machine. Spoke with operator regarding proper use of test strips.
[02D-12-1] Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Operator selling unpasteurized juice in house lacking warning label. Discussed addition of label to containers of juice. Operator began producing labels at time of inspection.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. By dry storage room next to walk-in cooler.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in front part of kitchen over cook line, dishwashing area, steam wells.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, housemade blue cheese dressing marked 4/13/2024, Cobb dressing containing eggs labeled 4/24/2024, today is 5/9/2024.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, housemade blue cheese dressing marked 4/13/2024, Cobb dressing containing eggs labeled 4/24/2024, today is 5/9/2024.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled dishware, face and soiled apron with gloves, then handle clean dishware. Spoke with employee and person in charge about need to wash hands and change gloves after touching and soiled area or part of body before returning to touching clean dishware or handling food. Employee changed gloves and washed hands after speaking with person in charge. Repeat 12/6/2023.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad station reach-in cooler:; cooked egg salad (45F - Cold Holding); cooked tuna salad (44F - Cold Holding); cooked chicken salad (44F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked corn (50F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cooked eggs (46F - Cold Holding); sliced assorted cheese (44F - Cold Holding); fresh mozzarella (44F - Cold Holding) stored overnight per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station reach-in cooler:; cooked egg salad (45F - Cold Holding); cooked tuna salad (44F - Cold Holding); cooked chicken salad (44F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked corn (50F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cooked eggs (46F - Cold Holding); sliced assorted cheese (44F - Cold Holding); fresh mozzarella (44F - Cold Holding) stored overnight per operator. Repeat 12/6/2023
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef chili, cooked pork, cooked lasagna in walk-in freezer , per operator previously refrigerated, frozen, and thawed, no date tracking.
[11-26-1] Per operator, 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 12/6/2023.

Disposition: Warning Issued
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), both buckets on cook line. Operator replaced sanitizer buckets.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 dented cans of tomato sauce in dry storage room.
[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. Dishwasher in bar (Chlorine 0ppm) after running and priming three times. Operator will send dishware to main kitchen for proper sanitation.
[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. Observed bartender garnish drink with citrus, no gloves bare hands touching food. Spoke with operator and chef about proper utensil and glove use.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook use wiping cloth to wipe up spill on floor, then handle food, no glove change or handwash. Spoke with operator and chef about glove usage and handwashing. Operator spoke with employee.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach-in cooler left side back prep line near dry storage:; cooked beef sauce (67F - Cold Holding); cooked vegetables soup (65F - Cold Holding); housemade tomato sauce (66F - Cold Holding) for three and a half hours per operator. Operator voluntarily discarded all products. Also Salad station reach-in cooler:; cut tomatoes (45F - Cold Holding); cooked tuna salad (47F - Cold Holding); cooked eggs (50F - Cold Holding); for one hour per operator. Operator moved foods to different cooler for proper cooling and storage.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu with no consumer advisory/reminder, per operator served undercooked.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at dishwashing area. Operator placed paper towels at sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Repeat 3/17/2023.