STONE CREEK GOLF CLUB & GRILLE

Name: STONE CREEK GOLF CLUB & GRILLE
Address: 9676 SW 62 LOOP, OCALA, FL, 34481, US
Rating: 75

9676 SW 62 LOOP, OCALA, FL 34481

License #5202659

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

75 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

STONE CREEK GOLF CLUB & GRILLE in OCALA currently holds an InspectFL Health Score of 75 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 February 5, 2026. Across those visits, inspectors documented 35 total violations — 12 critical, 6 major, 17 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

None on file yet

The latest inspection on February 5, 2026 shows 14 observation rows: 4 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.
[08B-12-5] Stored food not covered. Container of rice stored in walk-in cooler. Manager placed lid on container.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep at end of cook line. Manager removed drink during inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in pan on prep sink at end of cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on server side of pass through window: coleslaw (50F - Cold Holding). Manage4 stated coleslaw placed in ice bath two hours prior to temperature being taken. Manager added ice to ice bath to reduce temperature to 41F. Item stored in reach-in cooler across from cook line: cheese (50F - Cold Holding). Manager stated cheese placed in cooler one hour prior to temperature being taken. Manager removed some cheese, as it was stacked too high, and placed the cheese in the reach-in freezer to reduce temperature to 41F.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in dish area dusty.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pre cooked egg rolls stored in walk-in cooler dated 1/28.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certificates expired in January of 2026.
[10-14-5] Ice bucket not inverted between uses. Ice bucket stored on top of dish machine. Manager turned bucket over.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Interior of microwave on prep table at end of cook line soiled with old food debris.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 3/10/2025. Manager stated they are signed up for test on 2/23/26.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of cook line grill: chicken (128F - Hot Holding). Manager stated chicken placed in pan thirty minutes prior to temperature being taken. Manager turned up grill to reheat chicken.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in pan on prep sink at end of cook line.

Disposition: Inspection Completed - No Further Action
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on ceiling in kitchen dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf above prep table at end of cook line. Employee removed keys during inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Manager on duties manager certification expired on 3/10/2025.
[35A-03-4] Dead roaches on premises. Observed two dead roaches in wait station cabinet where towels are stored. Manager had employee discard dead roaches.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Three employee training certificates are copies.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature on cook line. Manager placed chicken in refrigerator to finish thawing.
[01B-07-4] Food with mold-like growth. See stop sale. Strawberries stored in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line grill: sausage (117F - Hot Holding); chicken (119F - Hot Holding). Manager stated items placed on grill one hour prior to temperature being taken. Manager turned up grill to reheat items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Air curtain fan above back door dusty.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees Elianos coffee stored in kitchen dry storage reach-in freezer. Manager voluntarily discarded coffee during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked corned beef in walk-in cooler. Manager moved bacon to shelf beneath corned beef.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Employee moved drink to bottom shelf.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in cooler across from cook line grill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table across from cook line. Blade of can opener on kitchen prep table. Soda gun in bar area.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in kitchen area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in cooler across from cook line grill.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items stored in wait station reach-in cooler: cut lettuce (47F,48F - Cooling). Manager stated salads prepared the previous afternoon.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Items stored in wait station reach-in cooler: cut lettuce (47F,48F - Cooling). Manager stated salads prepared the previous afternoon
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on reach-in cooler across from cook line grill: ham (68F - Cold Holding). Manager stated ham placed on cooler thirty minutes prior to temperature being taken. Manager placed ham in reach-in freezer to reduce temperature to 41F.

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