THE VINOY RESORT AND GOLF CLUB - PAUL'S LANDING
501 FIFTH AVE NE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at wait station not inverted, staff corrected Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Behind bar, removed Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Behind bar, removed Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found 3 live flies under dish machine
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (121F - Hot Holding), reheated on stove Corrected On-Site
Food safety inspection conducted on 4/11/2025 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 3/24/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/14/2025
High Priority
0
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear of kitchen has mold like substances. Warning - From follow-up inspection 2025-02-14: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on menu not identified as raw menu item. Warning - From follow-up inspection 2025-02-14: **Time Extended**
- 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. B00079720 and B00079690 expired on a 08/10/2024 Inspection completed on 12/03/2024, certificate has not been issued yet. - From follow-up inspection 2025-02-14: **Time Extended**
Food safety inspection conducted on 2/14/2025 revealed 3 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 12/5/2024
High Priority
3
Intermediate
4
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear of kitchen has mold like substances. Warning
- 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. Tuna packages starting thawing in walk in cooler and packaging was not opened or scored. Chef scored packaging. Corrected On-Site Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on far reach in cooler on cook line has grooved cut marks and is no longer cleanable. Warning
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine not stored covered for protection. Warning
- 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed and sneezed and failed to wash hands prior to running food. Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes to clean dishes with no hand wash in between. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by walk in cooler has built up food debris. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by hot holding station used to ice. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on menu not identified as raw menu item. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar. Employee restocked. Corrected On-Site Warning
- 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. B00079720 and B00079690 expired on a 08/10/2024 Inspection completed on 12/03/2024, certificate has not been issued yet.
Food safety inspection conducted on 12/5/2024 revealed 14 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 6/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/2/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 4/1/2024
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine not inverted for protection. Manager inverted. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen knife stored in better cooler and prep table. Manager removed. Corrected On-Site Warning
- 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. Ice scoop handle touching ice in ice bin. Employee stored correctly. Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar hand wash sinks. Warning
- 24-17-4:Basic - Silverware dried with a towel. Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken lacks production date and time and not removed from vacuum packaging in 48 hours or less. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine only reaches temperature of 143.6 F after running 8 times. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces. 2 live flies behind bar not landing on food or food contact surfaces. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line: cheddar cheese (48F - Cold Holding); ham (48F - Cold Holding); sausage (48F - Cold Holding) Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table outside walk in cooler has built up food debris. Cutting boards on reach in coolers on cook line have built up food debris. Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink outside walk in cooler blocked by towel bin. Manager removed. Corrected On-Site Repeat Violation Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on breakfast menu not identified as raw or undercooked animal product. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar hand wash sinks. Warning
- 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. Warning
Food safety inspection conducted on 4/1/2024 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 9/18/2023
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine not inverted for protection. Manager stored correctly. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored above food to be served to the public in reach in cooler. Manager removed. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine are not covered for protection. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: pancake batter (63F - Cold Holding) On cook line in reach in cooler: shredded cheddar cheese (50F - Cold Holding); ham (50F - Cold Holding); salmon (50F - Cold Holding) items moved into walk in cooler. Shredded cheddar cheese 43 F, ham 41 F and salmon 42 F. Pancake batter to be held on time moving forward. Pancake batter was tossed. Corrected On-Site Repeat Violation
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by reach in cooler blocked by kitchen towel holder. Manager removed towel holder. 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.
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked chicken is vacuum sealed and lacks bold type information of date sealed and held more than 48 hours.
Food safety inspection conducted on 9/18/2023 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).