Retreat Club
Last inspected: Apr 20, 2026
86
Score
Across the available record, Retreat Club has six inspections on file, the first dated 2023. The most recent visit was on Apr 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly six violations earlier in the record.
“No paper towels” accounts for the largest share of issues, appearing two times across the record.
Compared to the broader Davenport restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwashing sink closest to bar entrance Operator stocked **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler under hot box on cookline
29-49-6
86
Dec 19, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
74
Jun 2, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (126F - Hot Holding); fries (128F - Hot Holding) On steam table on top of range oven
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in bar area Operator labeled **Corrected On-Site**
41-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer
38-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) at bar, Operator remade, recheck 200ppm **Corrected On-Site**
21-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On several prep counters throughout Operator removed **Corrected On-Site**
12B-07-4
58
Nov 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs in reach in cooler over cooked chicken. Operator switched **Corrected On-Site**
08A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu Emailed copy to operator. Operator printed and posted **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in reach in cooler on cookline Operator date marked **Corrected On-Site**
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate of food in walk in cooler. Operator removed **Corrected On-Site**
08B-49-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
55
Feb 19, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in walk-in cooler 53F at approx 12:00pm, prepping was completed and chicken was placed in walk-in cooler approx 1.5 hours prior, per operator. Re-temp at 1:05 pm 43F **Corrective Action Taken**
03A-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator in management position since July, per operator.
53A-04-6
Intermediate - Handwash sink used for purposes other than handwashing. Bar mixer in handwash sink at bar. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 bartenders were able to provide their certificates.
53B-13-5
Basic - In-use wet wiping cloth/towel used under cutting board. On cookline. **Corrected On-Site**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make-tables on cookline **Corrected On-Site**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. 2 on cookline.
14-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and limes over bottled water and unwashed onions and tomatoes over tortilla in walk-in cooler.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in mop bucket.
42-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Single Service lids stored in shallow tub food contact surface up.
25-06-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup used for coleslaw. Operator removed. **Corrected On-Site**
14-01-5
39
Jul 10, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Retreat Club last inspected?
The most recent health inspection at Retreat Club on file is from Apr 20, 2026. The public record contains six inspections in total.
What is the most common violation at Retreat Club?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Retreat Club.
How does Retreat Club compare to other restaurants in Davenport?
Retreat Club most recently scored 86 out of 100, which is about the same as the Davenport average of 85.
Has Retreat Club's inspection record improved over time?
Yes. Recent inspections at Retreat Club have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Retreat Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Retreat Club inspected?
Based on the inspection history on file, Retreat Club is inspected around two times per year on average.
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