HAWKSTONE COUNTRY CLUB
Health inspection records show HAWKSTONE COUNTRY CLUB in GAINESVILLE has 7 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 7 reports on file
9905 SW 44 AVE
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
All Inspection Reports
1/22/2026· 1mo ago
Visit ID: 13513534
Met Inspection Standards1 high, 2 int, 2 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.ons a styrofoam cup with water stored on a cutting board, prep side.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a purse stored on the table ware prep table in the kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : sliced cheese in a flip top on the cookline, 52°/55°. These were above the chill fill line, not exact time of when they were sliced. These were moved below, uncovered. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the reach-in freezer in the storage room, accumulation of spills. ALSO, the Carson Hoffman hot hold cabinet with spills in the bottom.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : one expired certificate in the folder.
9/5/2025· 6mo ago
Visit ID: 10913071
Met Inspection Standards1 high, 2 basic
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth under the red cutting board.
- 36-10-4:Basic - Worn, torn and/or soiled floors. Observed : a broken glass in the corner of the bar.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed : blue glass cleaner stored with the individual tea bags, under the tea stand in the kitchen. ALSO, at the bar, spray sanitizer stored with the clean glasses on top of the bar.
2/19/2025· 1y ago
Visit ID: 10746621
Met Inspection Standards- N/A:No Violations Were Observed
12/18/2024· 1y 2mo ago
Visit ID: 8840395
Follow-up Inspection Required2 high, 3 int, 2 basic
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: the bar ice scoop was touching ice.
- 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. Observed: the soft water salt is stored on the ground, and outside.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: heavy cream on the counter at the cook line, 72°. Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: 1 of the faucets outside the back door lacks a back flow device.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the soda gun nozzle and diffuser at the bar was soiled. The nozzle was taken to the kitchen and cleaned. Staff are cleaning the diffuser. **Corrective Action Taken**
- 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. Observed: no employees over 60 days have current training. The class is scheduled for next month. Warning
- 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. Observed no Employee Reporting forms available for those that do not have proof of employee training.
7/25/2024· 1y 7mo ago
Visit ID: 8736163
Met Inspection Standards1 high, 3 int, 3 basic
- 14-11-5:Basic - Equipment in poor repair. Observed: a gasket on the salad cold table, is torn. This is the one against the wall.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed a bar reach-in cooler with standing water in it.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: pork links in standing water, 27°. Running water was added. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: boiled egg on the cook line 47°. Ice was added to the water. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the slicer blade on the back side bottom has food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: the hand wash sink in the dish pit had a tray in it.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: the menu has a consumer advisory visible, yet there is no marking denoting which items the advisory might apply to,(beef/eggs). The menus are being adjusted now, and the office prints the menus on site. Corrected On-Site
2/13/2024· 2y ago
Visit ID: 8526185
Met Inspection Standards2 high, 1 int, 2 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: the kitchen co2 tanks are not secured from accidentally being knocked over.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed: the beer cooler in the bar area has standing water inside.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: in the reach-in freezer, raw pork stored over unsealed ice cream.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: portioned ham in a flip top reach-in cooler on the cook line, 45F. The ham was stacked above the top edge of the pan, the excess was moved below. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the cutting boards on the cook line are stained.
10/12/2023· 2y 5mo ago
Visit ID: 8357108
Met Inspection Standards1 int, 3 basic
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable odor emitting from the managers office, by the kitchen back door.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bar reach-in cooler.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: grease and cloths on the floor along the baseboard behind the cooking equipment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand drying device not available at the ice machine hand wash sink. The dispenser was adjusted. Corrected On-Site