MISSION VALLEY G&C C R

Name: MISSION VALLEY G&C C R
Address: 1851 MISSION VALLEY BLVD, NOKOMIS, FL, 34275, US
Rating: 64.4

1851 MISSION VALLEY BLVD, NOKOMIS, FL 34275

License #6800102

64.4 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 4 findings · 0 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

MISSION VALLEY G&C C R in NOKOMIS currently holds an InspectFL Health Score of 64.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 41 total violations — 14 critical, 12 major, 15 minor.

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The latest inspection on April 27, 2026 shows 4 observation rows: no critical rows, 2 major, and 2 minor.

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Inspector notes

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MISSION VALLEY G&C C R 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards through out kitchen with grooves and stains.
[33-11-4] Missing drain plug at dumpster. Observed missing plug on one of the dumpster.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ahi tuna on the menu without an identifier. Operator added identifier to menus and reprinted menus.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep area on the cook line. Observed an employee purse stored near plastic utensils in the server area. The personal belongings were properly stored.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation. The employee put on a hat.
[10-20-4] In-use tongs stored on the oven door handle between uses on the cook line. The tongs were properly stored.
[08B-56-4] Bottles of drink mixer stored in ice used for drinks behind the bar. See stop sale. The bartender discarded the ice.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk in cooler. The operator properly stored the raw foods.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed egg nog held for more than 24 hours with no date mark behind the bar. The bartender stated the egg nog had been opened for more than 7 days. The bartender discarded the egg nog.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mixer stored in ice used for drinks behind the bar. The bartender discarded the ice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in the reach in cooler. The operator voluntarily discarded the cheese.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed egg nog held for more than 24 hours with no date mark behind the bar. The bartender stated the egg nog had been opened for more than 7 days. The bartender discarded the egg nog.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date.

Disposition: Warning Issued
[10-08-5] Ice scoop handle in contact with ice in the ice bin behind the ice. The operator properly stored the ice handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface behind the bar.
[24-18-4] Spoons stored upright with the food-contact surface up on the expo line. The operator removed the spoons and ran them through the dishwasher.
[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. Observed the dishmachine chlorine sanitizer at 0ppm. The operator replaced the container of sanitizer solution. Observed the chlorine solution after changing of the container at 100ppm.
[03G-52-1] Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
[03G-04-5] Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method on the cook line. See stop sale. The operator discarded the salmon burgers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half and half (52F - Cold Holding); butter (52F - Cold Holding) in the 2-door reach in cooler at the server station. The operator discarded the potentially hazardous foods. Observed half and half (50F - Cold Holding) in the reach in cooler behind the bar. The operator discarded the potentially hazardous food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding) stored on ice at the salad station. The operator stated the lettuce had been held for approximately 1 hours. The operator placed the lettuce in a reach in cooler. Observed raw ground beef (47F - Cold Holding); sliced cheese (50F - Cold Holding) in the low boy reach in on the cook line. The operator stated the potentially hazardous foods have been held for less than 4 hours. The operator moved the above foods to a reach in cooler. Observed half and half (52F - Cold Holding); butter (52F - Cold Holding) in the 2-door reach in cooler at the server station. The operator discarded the potentially hazardous foods. Observed half and half (50F - Cold Holding) in the reach in cooler behind the bar. The operator discarded the potentially hazardous food.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date.