19TH HOLE RESTAURANT
1225 Barefoot Boulevard
Florida, 32976
Brevard County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler. - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/27/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-02-27: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler. - From follow-up inspection 2025-02-27: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning** - From follow-up inspection 2025-02-27: Repair company is waiting on a part from company for dish machine. Dish machine not currently being used. **Time Extended**
Food safety inspection conducted on 2/27/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/19/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Lowboy cooler. **Corrected On-Site**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 50f. Less than 4 hours. Operator added more ice. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer. -Can opener blade.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -On cook line. **Corrected On-Site**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -By warewash.
Food safety inspection conducted on 2/19/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/25/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 68f. Less than 4 hours. Advised to rapid chill. Operator added ice. **Corrective Action Taken** - From follow-up inspection 2024-11-25: Cut lettuce 47f **Time Extended**
Food safety inspection conducted on 11/25/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/25/2024
High Priority
4
Intermediate
5
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Salmon.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and changed gloves without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over cheese.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut lettuce 68f. Less than 4 hours. Advised to rapid chill. Operator added ice. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Beef 104f, Chicken 75f. Less than 4 hours. Advised to reheat.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can in corner of kitchen.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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.
- 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.
Food safety inspection conducted on 9/25/2024 revealed 11 total violations (4 high priority, 5 intermediate, 2 basic).
Inspection on 7/2/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Small amount on right side of plastic shield. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Backpack over clean plastic containers. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over melon. -Raw bacon over milk. Manager corrected. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle.
Food safety inspection conducted on 7/2/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).