VENTURA COUNTRY CLUB

Name: VENTURA COUNTRY CLUB
Address: 3201 WOODGATE BLVD, ORLANDO, FL, 328224095, US
Rating: 10.2

3201 WOODGATE BLVD, ORLANDO, FL 328224095

License #5807331

🏌️ Club/Private ℹ️

10.2 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 14 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VENTURA COUNTRY CLUB in ORLANDO currently holds an InspectFL Health Score of 10.2 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 October 6, 2026. Across those visits, inspectors documented 94 total violations — 14 critical, 14 major, 66 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 6, 2026 shows 14 observation rows: 5 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

VENTURA COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken in pan at room temperature Operator put in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door that prevents from closing all the way
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table and prep area
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom make table cookline and pizza table
[35A-02-8] Live, small flying insects found. 1 small fly in storage area
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Storage area
[41-10-4] Toxic substance/chemical improperly stored. Gallons of bleach stored on shelf with clean pans Operator removed
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. 500++ Operator added water recheck 200ppm
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81F on stove Operator removed
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw burgers stored with cooked grilled chicken Operator switched Raw burgers over cooked wings
[41-17-4] bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area Operator labeled
[29-11-4] Water leaking from pipe and/or faucet/handle. Mop sink faucet Operator has work order in
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot dogs (93F - Hot Holding)for 45 minutes Operator reheated 191F

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee doing prep
[14-38-4] Food storage container/container lid cracked or broken. Several on clean dish rack
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler beer cooler
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. In front of handwashing sink in bar Operator removed
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight to identify products in walk in cooler. Operator put in new bulb
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of flour by pizza station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken stored in make table over cooked chicken wings. In freezer raw chicken over raw beef over raw shrimp Operator switched
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers on cookline raw mahi (50F - Cold Holding); raw burger (50F - Cold Holding); raw chicken (50F - Cold Holding) Operator put in freezer to rapid chill
[41-10-4] Toxic substance/chemical improperly stored. Bottle of orange multi surface cleaner on prep table with seasonings and sauces Operator removed
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[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.
[31B-03-4] No soap provided at handwash sink. In ware washing area

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffee oh prep table shelf in kitchen.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cooks in kitchen.
[14-11-5] Equipment in poor repair. Gasket on upright reach in. freezer in kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. In kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink by storage room.
[22-16-4] Reach-in interior/shelves have accumulation of soil residues. Upright reach in freezer against wall cookline.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Salad bowls on top of make table entrance to bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over French fries in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 44F in make table by bar. Per operator less than an hour put in freezer to bring temperature within range. Recheck in 30 minutes 42F.
[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. Missing several.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in kitchen make line made 2 days ago