I don't know about Glenview. We have eaten there two or three times and it was fine. I imagine that if any of us knew or saw what happened back where our food was prepared we wouldn't be thrilled. I have never really read real infractions of health rules. I didn't even click on those links.:22yikes: I am afraid I would never eat out again.

I am not picky when eating out generally, I can't say that I have sent things back often, but a lot of times I am disappointed. On the other hand I am a person who enjoys cooking and knows how to do it quickly and easily so generally I really am looking for just decent food at a realistic price in the company of friends when I go out to eat.

I have to say that the country club food in The Villages is reasonable in price and variable as to quality, depending who is in the kitchen at that time. If you don't want to be disappointed, order the angus burger, it has always been GREAT at all of the restaurants. It has gone up a dollar in the last year at Cane Garden, I am not sure about the rest.

I don't think that there is a better group to evaluate food than senior citizens. I love to hear what you all have to say about food and restaurants and service.

I think that the people who have had bad experiences , might have good experiences the next time. It would only be good business for that restaurant to make it right somehow.

I would hope that these findings would have been corrected by now...this inspection was done over a year ago!

IMHO these are critical infractions...however, has anyone ever watched Gordon Ramsey's "Kitchen Nightmares"? These are waaaay mild compared to the things that you see on that show!:shocked:

As far as a refund and compensation, I wonder what the outcome would have been had Geraldine brought it to the manager's attention that evening?
I understand her hesitation because it was a gift etc etc...but if I was served gray, yucky looking lobster tails, I certainly wouldn't have been able to eat them regardless of the how's and why's I was at the restaurant to begin with!:yuck:

Find me a restaurant with no violations and I'm willing to bet that one of two things is happening: (1) it is on the verge of closing since they have time to make sure everything is perfect or (2) they bribed/personally knew the inspector.

The violations listed against Glenview really are pretty minor and pretty typical for most restaurants. It's kind of like a home inspector -- gotta find something to prove the job is being done. Doesn't mean the house is falling apart; doesn't mean you're going to die, let alone get ill, by eating at that restaurant. It simply means these are things that need correcting. Obviously, they were corrected since Glenview is still open.

Lobster
 

I have to agree with the rest, if you do not let the Manager know when it is happening, there is no way the can correct it. Did you eat it all?:confused:

glenview
 

seafood discolor can be caused by numerous conditions, such as being left at room temp to long, freezing thawing and re-refreezing, or such simple factors as the algae of the waters they were captured in.
after consumption of tainted food it may take several hours for the aftereffects to kick in, thus making it perfectly normal to report the symptoms to the restaurant the next day. the point being, this establishment chooses to play hardball via their buyer beware attitude. if subjected, first go to a emergency room, request toxicity screening in addition to their own procedure. asap report your condition to the board of health and seek legal guidance via attorney. this will bring their insurance company into the picture as well as notifying the superiors of the manager. after documenting your experience, you may be eligible for pain and suffering which could be more than 5x's or more of your expenses for medical,legal and loss of monetary value, etc.
sidebar; poisoning is not a bartering situation.

need2no

Cut me a break...you are exactly the type of person that should stay home. Geraldine would have been much better off if she simply brought the matter to the attention of the manager when the incident happened...Treat it as a lesson learned. If geraldine was concerned about raising an issue while at dinner, im sure your solution provides an easy answer but most likely only a person with your experience would know to rush to an ER and ask for a Toxicity screening and to contact the Board of Health, followed by a lawyer. Im surprised you would settle for only 5X expenses.....and could not milk it for more.

Better watch what you post. You may need to get yourself an attorney.

I got food poisoning one time. It was awful. Got a bad egg at a breakfast meeting. I took one bite, knew it was bad and left the rest. One bite was all it took.

This part is gross if you want to skip it: I woke up about 3 a.m. the next morning and vomited every 20-seconds for nearly 12 hours. Then it was over, just as suddenly as it started. Couldn't call for help the whole time because I could barely make it from the bathroom to the bed before I had to go back and vomit again. When it was over, about 2:40 p.m., I called my doctor. When he called back and I described what happened, he said, "Wow! you are so healthy!" I said, "no, sick. How can you say 'healthy' when I just told you I vomited every 20 seconds for 12 hours?" He said, "Your immune system operated with astonishing efficiency. You had food poison and we could have had to pump your stomach. You could have died! Instead you are fine and your immune system did all the work!"

Did I consider myself lucky? YES. Did I let the restaurant manager know what happened? YES (so he could take any measures necessary to prevent a re-occurence). Did I sue anyone? HECK NO!

Stuff happens.

glenview reviews...
http://www.idine.com/details.htm?sea...chantId=102535

I also took the time to look at some of my other favorite restaurants on DBPR's website... The inspection posted here...Glenviews worst... is leaps and bounds better than most of their contemporaries best????

LOL> Good response!

Bad Lobster Tails are Not Uncommon
 

The quality of the lobster can vary caused by handling, storage conditions, cooking method and time, storage times, etc. In addition, there is one more significant variable - where were they caught? The general rule is that cold water tails, e.g. Maine, Nova Scotia, South African, etc will be better than warm water lobster tails. They will, however, be more expensive.

I have seen it written that one out of five warm water tails will not be good. This does not mean they are spoiled or will cause food poisoning, it simply means they will not taste good and may have a rather mealy texture. Lobster tails are no more a single standard than beef. When you are feeling adventurous, try lobster tails coming from different parts of the globe and see which appeal to you and which do not.

Friday 7/23/10
 

We ate @ Glenview Friday eve. I had pork & my wife had a filet. Food was good. Service was excellent. Servers name was Roland.