THE COLONY GOLF & COUNTRY CLUB
4101 PELICAN COLONY BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 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).
Inspection on 5/30/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed single-use containers, used as scoops and stored in the breading bins. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in the dry storage room. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At arrival, observed cook preparing food without a hair restraint. Employee donned hair restraint during the visit. Corrected On-Site
- 21-30-4:Basic - Wiping cloth used for food spills also used for other purposes. Observed employee use wiping cloth to wipe arms and face and returned to the counter at the passbar in contact with clean plates. Towel removed, plates removed for cleaning and area cleaned and sanitized. 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. Observed chubs of raw ground beef stored directly above whole muscle cuts of beef in the walk in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mandolin slicer, stored as clean, observed to have encrusted food debris in the blades.
Food safety inspection conducted on 5/30/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed single service containers stored in the flour and panko breading. Chef removed. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at the large ice machine were stored uninverted, allowing water to pool inside. Chef moved buckets to upside down to allow them to drain properly. Discussed placing bar mat on top of ice machine to allow for air flow while drying. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Printed and provided to Chef. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun at the bar was stored in a heavily soiled holster. Blue plastic holster for large can opener was heavily soiled with encrusted food debris.
- 22-40-4:High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Employee emptied bottle. Discussed proper hand mixing with staff. Spray bottle (Quaternary 500ppm) Corrected On-Site
- 11-26-1:Intermediate - 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. Chef signed form during inspection. Corrected On-Site
Food safety inspection conducted on 2/6/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).