The 19th Hole
Last inspected: Mar 6, 2026
10
Score
Across the available record, The 19th Hole has seven inspections on file, the first dated 2022. On Mar 6, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to 16 violations per visit.
The pattern that stands out is “no handwashing sign provided at a hand sink used”, which has been cited three times.
The 19th Hole's latest score of 10 falls below the Coral Gables average of 68. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
6
Major latest
22
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
4 critical violations. 6 major violations. 22 minor violations.
View 32 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at kitchen cutting bread for service with bare hands.
09-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
03G-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook breaking raw shell eggs and then grabbed cut tomatoes and didn't wash hands or changed gloves.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
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. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some products in the walk in cooler. Chef discarded the product. **Corrected On-Site**
02C-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
03G-43-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen can opener soiled. Observed also slicer soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels all around the kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. All around the kitchen.
31B-03-4
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. Observed yellow fin raw tuna stored in vacuum packaging bags not longer frozen.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at kitchen. Chef removed and discarded the cup. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on some preparation tables.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees at kitchen without hair restraint.
13-03-4
Basic - Food stored on floor. Observed at kitchen plastic oil containers.
08B-38-4
Basic - Ice buildup in reach-in freezer at kitchen.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop for flour in contact with the product.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at kitchen.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing in some reach in coolers.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in some area on the kitchen.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in some reach in coolers and freezers.
14-33-4
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. José Quiñones For clarification about Special Processes, please contact: Jose A. Quinones Training and Research Consultant DBPR/Division of Hotels and Restaurants - Office of Program Quality 5080 Coconut Creek Pkwy, Suite A Margate, Florida 33063 Cell phone: 561-325-0244 jose.quinones@myfloridalicense.com
03G-53-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing bacon in standing water.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour containers.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at kitchen.
51-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils at kitchen.
24-06-4
Basic - Clean, pots and pans not stored inverted or in a protected manner.
24-05-4
10
Sep 8, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Employee washed hands with cold water. Employee at cook line.
12A-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Food stored on floor. Observed at walk in freezer some boxers on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.
31B-04-4
Basic - Plumbing system in disrepair. Observed plumbing in disrepair at hand sink at cook line.
29-08-4
55
Mar 20, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken raw shell eggs stored over pasteurized eggs and egg whites, staff relocated eggs correctly. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/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/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC dusted over dishwasher machine area.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned sanitized glasses stored next to kitchen handwashing sink expose to splash. Staff move cart to another location. **Corrected On-Site**
24-07-4
52
Dec 3, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
70
May 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Covered waste receptacle not provided in women's bathroom. Observed 4 unisex restroom without Covered waste receptacle.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee phone next to spices on spices storage rack. Employee removed the phone.
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in 4 unisex employee bathrooms.
31B-04-4
86
Mar 28, 2024
Routine - Food
1 minor violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
95
Oct 3, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Frequently Asked Questions
When was The 19th Hole last inspected?
The most recent health inspection at The 19th Hole on file is from Mar 6, 2026. The public record contains seven inspections in total.
What is the most common violation at The 19th Hole?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at The 19th Hole.
How does The 19th Hole compare to other restaurants in Coral Gables?
The 19th Hole most recently scored 10 out of 100, which is lower than the Coral Gables average of 68.
Has The 19th Hole's inspection record improved over time?
No. Recent inspections at The 19th Hole have averaged around 16 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The 19th Hole 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 The 19th Hole inspected?
Based on the inspection history on file, The 19th Hole is inspected around two times per year on average.
Nearby Restaurants