BAY HILL CLUB RESTAURANT
9000 BAY HILL BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./egg cooler/ Corrected On-Site
- 01C-06-5:Basic - Oyster tags removed from original container for long-term storage./stuffed oyster in walk in cooler.
- 25-05-4:Basic - Single-service articles improperly stored.a box of to go containers on floor outside storage room. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./tea coffee filter,wait station.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt containers, cook line condiment shelf. Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg, cook line reach in cold drawer/discarded by chef immediately. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding at 47F/less than 4 hours per chef/moved to blast chiller/ **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. Melted butter hot holding at 106F, cook line. Cooked pork hot holding at 105F, kitchen hot box. Both less than 4 hours per chef, butter reheated to 166F. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, back kitchen. Can opener, bakery room.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./homemade hollandaise sauce holding for 4 hours only for breakfast/ Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./pink chemical spray bottle, dish area.
Food safety inspection conducted on 2/6/2025 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 9/20/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
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./one cook wearing a watch while preparing food. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled, back kitchen.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./blueberries.
- 25-05-4:Basic - Single-service articles improperly stored./a box of containers and lines on dry storage room/ Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./party trays lid on top shelf, back kitchen/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./bread crumbs, back kitchen/ Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./blended cheese butter in cook line reach in cooler.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./three cracked eggs/egg cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter holding in room temperature at 77F, less than 4 hours/will use time control. Home made hollandaise sauce 87F, less than 4 hours, /will use time control.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving smoked salmon, burgers undercooked. Asterisks added to menu immediately/ Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./one training certificate missing date of birth.
Food safety inspection conducted on 9/20/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 4/2/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks with no beard guard while preparing food.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-05-4:Basic - Single-service articles improperly stored./a box of lids on storage room floor/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over tuna salad, walk in cooler/ Corrected On-Site Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./15 cracked eggs in reach in cold drawer/cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./chipotle sour cream 45F, less than 4 hours/cook line reach in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by push cart/ Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./certificates missing employee's date of birth. Repeat Violation
Food safety inspection conducted on 4/2/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 10/16/2023
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./two brown cutting board at back kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on expo area table/ Corrected On-Site Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./on cook line prep table/ Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked octopus, walk in cooler/ 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 chicken over raw lamb, walk in cooler/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ahi-tuna, reprint menu/ Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./two bags of reduced oxygen packaged raw salmon in walk in freezer/removed from bag immediately/ Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./all employee's training certificates missing date of birth.
Food safety inspection conducted on 10/16/2023 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).