MIROMAR LAKES GOLF CLUB

Name: MIROMAR LAKES GOLF CLUB
Address: 18520 W MIROMAR LAKES BLVD, MIROMAR LAKES, FL, 33913, US
Rating: 83.9

18520 W MIROMAR LAKES BLVD, MIROMAR LAKES, FL 33913

License #4605763

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

83.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MIROMAR LAKES GOLF CLUB in MIROMAR LAKES currently holds an InspectFL Health Score of 83.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 2 major, 3 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on April 1, 2026 included 2 critical violations, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[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.
[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.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse