DirtyFLRestaurant Inspection Data

CLUB AT BELLA COLINA / MAIN DINING ROOM

With 6 documented inspections, CLUB AT BELLA COLINA / MAIN DINING ROOM in MONTVERDE has achieved a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 6 reports on file

16355 Vetta Drive
Florida, 34756
Lake County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13559299

Met Inspection Standards

1 high, 1 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar
  • 36-64-5:Basic - Objectionable odors in side prep area of kitchen
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken over corn and tamales in walk in freezer, operator moved chicken to bottom Corrected On-Site
  • 31B-02-4:Intermediate - No soap, paper towels or mechanical hand drying device provided at handwash sink in bar, operator provided Corrected On-Site

10/24/2025· 5mo ago

Visit ID: 10912691

Met Inspection Standards

2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-36-4:Basic - Ceiling tile missing on banquet side near elevator.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. -sysco presoak chemical drain hose placed in hand sink between dish machine and triple sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in back kitchen -interior of spray hose at dish machine Repeat Violation

4/25/2025· 11mo ago

Visit ID: 10736941

Met Inspection Standards

3 int, 6 basic

  • 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 hanging on shelf by clean pans, drink on shelf by pans. Operator corrected. Corrected On-Site
  • 10-14-5:Basic - Ice bucket not stored inverted between uses. -operator inverted Corrected On-Site
  • 22-08-4:Basic - Interior of ovens on prep line have accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -by prep sink on back prep line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezer on cook line -exterior sides of all cooking equipment on cook line
  • 08B-12-5:Basic - Stored food not covered. -braise jus in walk in cooler. Operator covered. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -interior ice machine
  • 31B-03-4:Intermediate - No soap provided at handwash sink by prep sink. Operator provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid at side station

12/6/2024· 1y 4mo ago

Visit ID: 8732260

Met Inspection Standards

2 high, 4 int, 6 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping food wearing bracelets. Educated operator
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior back of grill -sides of walk in cooler door entry.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed papaya over sauces in walk in cooler.
  • 14-12-4:Basic - Utensils in poor condition. -basket skimmer in dish area. Operator discarded. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -spray bottle of water not labeled. -flour in prep area. Operator labeled.Operator discarded. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator changed sanitizer container, 200 ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked shrimp (124F - Hot Holding), held less than four hours per operator. Operator reheated to 168F. Corrected On-Site
  • 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. -chicken breasts are seared then placed in walk in cooler for cooling and preparation today.
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -chicken breasts are seared then placed in walk in cooler for cooling and preparation today.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior sprayer hose at dish machine
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

3/29/2024· 2y ago

Visit ID: 8574053

Met Inspection Standards

1 high, 1 int, 1 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw shell eggs over sweet potatoes. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by cart. Corrected On-Site

12/13/2023· 2y 4mo ago

Visit ID: 8353653

Met Inspection Standards

1 int, 2 basic

  • 36-36-4:Basic - Ceiling tile missing. -Over vegetable prep area.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table.
  • 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.