Mallory Hill Country Club
Last inspected: Dec 11, 2025
50
Score
Inspectors have visited Mallory Hill Country Club eight times, with records going back to 2023. The most recent report on file is from Dec 11, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly nine violations earlier in the record.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
By comparison, the average The Villages facility scores 80, putting Mallory Hill Country Club on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler closest to fryers in cook line area. Operator took temperatures at 11am and item was below 41F. Operator moved wings to freezer to cool. chicken wings (44F - Cold Holding) In front dessert cooler- cheesecake (44F - Cold Holding) moved to freezer to cool. Recheck cheesecake 36F; chicken wings 42F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw fish in reach in cooler drawers. Operator corrected drawers. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. Chili sauce dented on side of can
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand wash sink in prep area. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area with no hair restraint while preparing food. Employee placed hair net on. **Corrected On-Site**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in cook line area by fryers. Operator hung sign. **Corrected On-Site**
31B-04-4
Basic - Open dumpster lid. Operator closed lids **Corrected On-Site**
33-16-4
50
Feb 13, 2025
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
70
Dec 12, 2024
Food-Licensing Inspection
No violations found.
100
Nov 19, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
70
Nov 18, 2024
Food-Licensing Inspection
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
High Priority - Displayed food not properly protected from contamination. Taco shells on cook line, not covered. Employee covered with Saran Wrap. **Corrected On-Site** **Warning**
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 31 Baked potatoes, 50F walk in cooler, made previous day, see stop sale 48F 5lbs penne pasta date marked 11/16, two days ago, see stop sale, 1lbs chopped chicken cooked on 11/17 at 48F in reach in since 11am, second temp at 2:55 pm 43F 1 lbs Lobster made on 11/17 48F placed in reach in at 11:00 am, no temps taken, employee voluntarily discarded. Cream sauce-reach in cooler cook line, stop sale no temperature taken this morning, moved to reach in at 11:00 am, made on 11/17 employee discarded voluntarily, Butter at 46F reach in cook line second temp at43F Chicken reach in cooler 46F made 11/17, 2nd temp 43F at 2:55 pm 1lbs chopped chicken 46F same as reach in, 2nd temp at 2:55 pm 43F 49F feta reach in cooler on cook line second temp at 2:18 pm 43F Eggs 46F at 11:00 am second temp at 2:17 42F **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 31 Baked potatoes 50F walk in cooler -stop sale 48F 5lbs penne pasta date marked 11/16-stop sale **Warning**
01B-02-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher 140F, with thermoworks thermometer **Warning**
16-54-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board very soiled. **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish area, from 2004 plans. **Warning**
31A-04-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No batteries in heat thermometer in for dish machine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand wash sink. Manager placed at sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Beer cooler in outdoor wait station not on plans. Beer taps next to ice cream cabinet in server station area not in plans. Oven on cook line now a reach on cooler. Handwashing sink removed in dish area, counter no longer L shaped in dish area. Wall removed from dish area next to removed handwashing sink. 2 doors removed in kitchen/server area. **Warning**
51-16-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket near prep area **Corrected On-Site** **Warning**
40-06-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License shows 120, inspector count is 374. **Warning**
51-09-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License shows 120, inspector count is 374. **Warning**
51-15-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in wait staff area. Manager placed sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled. **Warning**
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping clothes stored on counters next to ice tea machine. Manager moved. **Corrected On-Site** **Warning**
21-09-4
21
Jan 17, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Dented cans present. See stop sale. Pasta sauce heavily dented on seal
01B-01-4
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. Employee in fryer area touched metal bowl that was placed on top of a trash can, then touched clean plate without washing hands and changing gloves. Discussed with manager who had employee use new plate and wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Bowl under grill lined with paper towels. Operator removed paper and placed bowl in dish machine area. **Corrective Action Taken**
14-86-1
Basic - Damaged food not properly segregated. Dented can of pasta sauce
08B-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over deli meat in walk in cooler. Operator moved tomatoes **Corrected On-Site**
08B-17-4
Basic - Old labels stuck to food containers after cleaning. Multiple pans on dry dish rack. Operator removed to be washed. **Corrective Action Taken**
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle in cook line area. Operator removed. **Corrected On-Site**
10-20-4
52
Jul 31, 2023
Complaint Full
No violations found.
100
Apr 3, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles hung on rack facing clean glass wear. Operator moved chemicals. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries in reach in freezer in cook line area
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken wings. Prepped 3/31, placed in make line cooler at cook line at approximately 10:30am. No temperature monitoring is documented.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (46F - Cold Holding); coleslaw (47F - Cold Holding); chicken wings (45F - Cold Holding); chicken parm (46F - Cold Holding); raw chicken breast (46F - Cold Holding); raw chicken breasts (46F - Cold Holding); seasoned raw chicken breasts (46F - Cold Holding); hamburger patties (48F - Cold Holding) Items were stocked in both make line coolers at approximately 10:30am. No temperature monitoring is documented. Operator moved items to freezer to rapidly chill. Recheck- coleslaw 38F; chicken wings 41F; chicken parm 36F; raw chicken breast 38F; hamburger patties 46F chicken wings (57F - Cold Holding) see stop sale. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary strips No hot water measuring device for dish machine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. 2 yellow chemical spray bottles in pizza area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to mixer in prep area
40-06-5
Basic - Wiping cloth sanitizing solution stored on the floor. In cook line are
21-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over deli meats in walk in cooler
08B-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on cook line
13-03-4
37
Frequently Asked Questions
When was Mallory Hill Country Club last inspected?
The most recent health inspection at Mallory Hill Country Club on file is from Dec 11, 2025. The public record contains eight inspections in total.
What is the most common violation at Mallory Hill Country Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mallory Hill Country Club.
How does Mallory Hill Country Club compare to other restaurants in The Villages?
Mallory Hill Country Club most recently scored 50 out of 100, which is lower than the The Villages average of 80.
Has Mallory Hill Country Club's inspection record improved over time?
Yes. Recent inspections at Mallory Hill Country Club have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Mallory Hill Country Club 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 Mallory Hill Country Club inspected?
Based on the inspection history on file, Mallory Hill Country Club is inspected around three times per year on average.
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