Bay Hill Club Restaurant
Last inspected: Jan 30, 2026
39
Score
Inspectors have visited Bay Hill Club Restaurant eight times, with records going back to 2022. Bay Hill Club Restaurant was last inspected on Jan 30, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 11 violations before that.
Across the inspection history, “menu does not identify which items contain raw” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 79, which Bay Hill Club Restaurant's 39 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./partial cooked chicken stored over lentil soup/walk in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw shrimp/cook line cold drawer/ **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked raw shell egg/shell eggs reach in cooler.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener/back kitchen.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./poached eggs on breakfast menu/reprint menu/ **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink./bar.
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./several reach in cooler gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning./back kitchen cleaned dish rack.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./pastry room reach in cooler/ **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./cooked chicken using reduced oxygen method and held at 48 hours or less per chef in walk in cooler with no label with time and date./Removed from ROP bag immediately. **Corrective Action Taken**
03G-53-1
39
Sep 29, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce./raw parm chicken stored over unwashed leeks, walk in cooler/ **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli ham 47F/cold holding overnight in reach in cooler/cook line. Sliced tomatoes 45F/cold holding overnight in reach in cooler/expo line cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli ham 47F/cold holding overnight in reach in cooler/cook line. Tuna salad 45F/cold holding for less than 2 hours/moved to blast chiller/rechecked 41F. Sliced tomatoes 45F/cold holding overnight in reach in cooler/expo line cooler. **Repeat Violation**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./tuna tartare. Manager reprinted the menu immediately/ **Corrected On-Site**
02B-01-5
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/cleaned immediately/ **Corrected On-Site**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation./bakery chef.
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw eggs reach in cooler/ **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/drinks station/ **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wiping cloth/towel used under cutting board./back kitchen prep area/ **Corrected On-Site**
21-04-4
41
Feb 6, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
37
Sep 20, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
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-24-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./three cracked eggs/egg cooler.
01B-14-4
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.
03B-01-6
Intermediate - Records/documents for required employee training do not contain all of the required information./one training certificate missing date of birth.
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
22-02-4
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**
02B-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Raw fruits/vegetables not washed prior to preparation./blueberries.
08B-39-4
Basic - Single-service articles improperly stored./a box of containers and lines on dry storage room/ **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination./party trays lid on top shelf, back kitchen/ **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name./bread crumbs, back kitchen/ **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled, back kitchen.
23-03-4
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**
13-07-4
32
Apr 2, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Oct 16, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
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**
08A-20-5
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-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
22-02-4
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**
02B-01-5
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**
03G-50-1
Intermediate - Records/documents for required employee training do not contain all of the required information./all employee's training certificates missing date of birth.
53B-10-4
Basic - Cutting board has cut marks and is no longer cleanable./two brown cutting board at back kitchen.
14-09-4
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**
12B-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./on cook line prep table/ **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.
36-27-5
41
Feb 24, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Food with mold-like growth. See stop sale./molded olives/back kitchen reach in cooler.
01B-07-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./cooked pasta dated 15 days ago, back kitchen reach in cooler.
01B-24-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./two cracked eggs, walk in cooler.
01B-14-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./poke tuna bowl on lunch menu, salmon cooked to order per chef on dinner menu and smoked salmon on breakfast.
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cut cooked ham not date marked, back kitchen reach in cooler/ **Corrected On-Site**
02C-02-5
Basic - Food stored on floor./a case of short ribs, walk in freezer/ **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses./back kitchen ice machine handle on dirty surface.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler gaskets soiled. Two ice machines air filter soiled. **Repeat Violation**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable./two brown cutting boards with cut marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line prep table/ **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch hike preparing food. **Repeat Violation**
13-07-4
Basic - Equipment in poor repair./reach in cooler REF 4BWK door unable to close completely.
14-11-5
Basic - Floor soiled/has accumulation of debris./walk in freezer floor soiled.
36-73-4
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./beef short ribs.
03G-54-1
Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink faucet leaking.
29-11-4
32
Aug 24, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sausage links 55F at cook line cold drawers for less than 4 hours/moved to walk in freezer/rechecked 28F. **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener, back kitchen.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/wait station/ **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food./plastic drinking cup with no handle used to scoop ice/bar ice bin/ **Corrected On-Site**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cooler gaskets soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning./cleaned dish storage rack.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./cook line cooler.
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters, wait station.
25-06-4
55
Frequently Asked Questions
When was Bay Hill Club Restaurant last inspected?
The most recent health inspection at Bay Hill Club Restaurant on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Bay Hill Club Restaurant?
Across the inspection record, “menu does not identify which items contain raw” has been cited five times, more than any other issue at Bay Hill Club Restaurant.
How does Bay Hill Club Restaurant compare to other restaurants in Orlando?
Bay Hill Club Restaurant most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Bay Hill Club Restaurant's inspection record improved over time?
Yes. Recent inspections at Bay Hill Club Restaurant have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bay Hill Club Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bay Hill Club Restaurant inspected?
Based on the inspection history on file, Bay Hill Club Restaurant is inspected around two times per year on average.
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