THE COLONY GOLF & COUNTRY CLUB
4101 PELICAN COLONY BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/26/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hair restraint. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees next to the pizza oven and the sink across from the Henny Penny oven. **Repeat Violation**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area hand sink blocked by a pan in the sink. Pan was removed. **Corrected On-Site**
Food safety inspection conducted on 12/26/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 10/22/2024
High Priority
3
Intermediate
4
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing food on the cook line was wearing a wrist watch. Prep cook making quesadillas was wearing a beaded bracelet.
- 31B-04-4:Basic - No handwashing sign provided at two hand sinks in the prep area that are used by food employees.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle cooked bacon with bare hands for a dish that did not require further cooking. Discussed bare hand contact with ready to eat food with the cook who then placed the product in the fryer. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly above whole muscle beef steaks in the downstairs walk-in cooler. Chef moved all items to proper hierarchy for food protection **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held in cook line make table at improper temperature. Due to the unknown amount of time food was not at proper temperature, Chef discarded. Cole Slaw (51F - Cold Holding); mahi (55F - Cold Holding) **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Chef marked dates. **Corrected On-Site**
- 53B-01-5:Intermediate - 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.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef has class scheduled for all employees on 10-28-24
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in the dishwasher area. One unlabeled bottle at the bar. Bottles were labeled properly during the visit. **Corrected On-Site**
Food safety inspection conducted on 10/22/2024 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).