What is Hancock Golf And Country Course, Llc's health inspection score?

Hancock Golf And Country Course, Llc has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hancock Golf And Country Course, Llc last inspected?

Hancock Golf And Country Course, Llc was last inspected on June 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hancock Golf And Country Course, Llc have?

Hancock Golf And Country Course, Llc has 25 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hancock Golf And Country Course, Llc safe to eat at?

Hancock Golf And Country Course, Llc has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hancock Golf And Country Course, Llc serve?

Hancock Golf And Country Course, Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hancock Golf And Country Course, Llc

Name: Hancock Golf And Country Course, Llc
Address: 522 GOLF COURSE ROAD, Hancock, 13783
Rating: 51

522 GOLF COURSE ROAD, Hancock

Last inspected 12mo ago

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0Fair

American

Better than 22% of american restaurants

Stable

3 inspections

Last: Jun 5, 2025

medium confidence

Directions Order

Inspections

Clean Rate

8.3

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-48

Final Score

Impact Breakdown

High Priority

-24 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 52/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (51/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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522 GOLF COURSE ROAD, Hancock, FL 13783

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Violation Timeline

May 2023

1 inspections

3 high priority

9 basic

May

Sep 2024

1 inspections

1 high priority

7 basic

Jun 2025

1 inspections

3 high priority

2 basic

Jun

Inspection History

3 records on file

3 Inspection

Jun 25

Inspection InspectionLatest

3 High2 Basic

5 total

66/100inspection score

−34 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (2)

−4 pts

11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−34 pts

Sep 24

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (7)

−14 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
14CPesticide application not supervised by a certified applicator−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−24 pts

May 23

Inspection Inspection

3 High9 Basic

12 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10

Basic (9)

−18 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
14AInsects, rodents present−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−48 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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