The Club at Bella Collina - 19th Hole Restaurant
Last inspected: Apr 15, 2026
78
Score
The health department has logged nine inspections at The Club at Bella Collina - 19th Hole Restaurant, the earliest from 2022. The Club at Bella Collina - 19th Hole Restaurant was last inspected on Apr 15, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 10 violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Among Florida restaurants, the typical score is 72; The Club at Bella Collina - 19th Hole Restaurant is comfortably above that bar. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -guard in ice machine -ice bin at Cucina bar - From follow-up inspection 2026-04-15: -cutting boards on cook line, on order **Time Extended** **Corrective Action Taken**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Greg - From follow-up inspection 2026-04-15: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -fryer baskets -brown cutting board - From follow-up inspection 2026-04-15: On order **Time Extended** **Corrective Action Taken**
14-11-5
78
Apr 9, 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. -smoked salmon and raw shell eggs behind cooked oatmeal in reach in drawer on line, operator moved to front. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -portioned cooked pasta (44-46F - Cold Holding); cooked potatoes (44F - Cold Holding); chili (44F - Cold Holding), all in walk in cooler, held more than four hours per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked pasta (44-46F - Cold Holding); cooked potatoes (44F - Cold Holding); chili (44F - Cold Holding), all in walk in cooler, held more than four hours per operator. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -guard in ice machine -ice bin at Cucina bar
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Greg
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -bottle blue liquid, operator discarded **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine. -19th hole bar
16-03-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. -pastry brushes and ice cream scoop in dirty container
24-06-4
Basic - Equipment in poor repair. -fryer baskets -brown cutting board
14-11-5
Basic - Working containers of food removed from original container not identified by common name. -container of salt in server area, operator labeled **Corrected On-Site**
02D-01-5
39
Oct 24, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. -front bar, 0 ppm. Operator primed sanitizer, ran two more times, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw beef in reach in drawer on cook line. Operator moved chicken to front of drawer. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -housemade marinara sauce (119-127F - Hot Holding), cook line, held less than four hours per operator, operator moved to oven for rapid reheat, 184F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -ice bin in front bar -can opener **Repeat Violation**
22-02-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. -quaternary ammonia
16-36-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Peter
53B-14-5
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. -bar on the Cucina side
16-55-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -cook line
29-49-6
Basic - Utensils in poor condition. -rubber spatula in reach in cooler on cook line. Operator discarded. **Corrected On-Site**
14-12-4
39
Apr 15, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -maple cayenne sauce in reach in cooler on cook line.
01B-28-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw smoked salmon next to chicken sausage and sauces on cook line. Operator relocated. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ranch dressing (52F - Cold Holding), held less than four hours per operator. Operator moved to reach in cooler for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line and rack in prep area -ice machine and ice bin at bar **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs and cold smoked salmon on breakfast menu. Operator marked with asterisk and reprinted menus. **Corrected On-Site** **Repeat Violation**
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. -portioned chowder and portioned white rice on cook line. Operator determined date and labeled. **Corrected On-Site**
02C-02-5
Basic - Stored food not covered. -mushroom chicken soup in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on line by dish ware. Operator removed **Corrected On-Site**
40-06-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -salt and sugar container for drinks at bar. Operator discarded. **Corrected On-Site**
14-25-5
Basic - Ice bucket not stored inverted between uses. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -filters on hood suppression system **Repeat Violation**
23-03-4
37
Dec 6, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
23
Mar 29, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Dec 13, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 53f. Less than 4 hours. Manager placed in refrigerator. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
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 thawing. Manager slit packaging. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
61
Apr 12, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 69f. Less than 4 hours. Advised to rapid chill. **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Harissa sauce dated 03-28.
01B-24-5
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 grab lettuce to put on bun.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Harissa sauce dated 03-28. **Repeat Violation**
02C-01-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kathy and Jorge.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards.
22-02-4
Basic - Waste line missing at soda gun holster. At bar.
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Brown sugar container. **Repeat Violation**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
39
Dec 9, 2022
Routine - Food
7 critical violations. 4 major violations. 15 minor violations.
View 26 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppn Cucina bar
22-41-4
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 in dish ar a **Corrected On-Site**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in cucina bar.
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation Cooked tomatoes dated 12/2 Salsa verse in house 11/02 Roasted in house 11/29 Seafood stock in house 12/02 Pesto alfredo 11/24 Presto garlic 11/24 Cream 11/24
02C-01-5
High Priority - Stop Sale issued due to adulteration of food product. Cooked tomatoes dated 12/2 Salsa verse in house 11/02 Roasted in house 11/29 Seafood stock in house 12/02 Pesto alfredo 11/24 Presto garlic 11/24 Cream 11/24
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Moved to quick chill butter (61F - Cold Holding) salmon (49F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical stored next to knives under ice station. Chemical spray bottle stored in the over clean linen**Corrected On-Site** **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times in the bar by a rack
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Storedlids stored in hand wash sink in the bar **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bar
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Eggs cooked to order on menu without consumer advisory. Provided you operator today. **Corrected On-Site**
02B-02-5
Basic - Working containers of food removed from original container not identified by common name. White powder substance in container not labeled in kitchen Jar with liquid not label in kitchen **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs and downstairs
22-20-5
Basic - Bowl or other container with no handle used to dispense food in flour.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured downstairs.
51-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ladies stored next to hand sink and got splashed when washing hands. **Corrected On-Site**
24-07-4
Basic - Cutting board has cut marks and is no longer clean able through out establishment
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Lid to plastic container brokem
14-10-4
Basic - Floor soiled in cucina bar under equipment
36-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside teach in cooler soiled with standing water.
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees in the bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves last located across from over soiled.
23-03-4
Basic - Waste line missing at soda gun holster in cucina
29-17-4
Basic - Water draining onto floor surface from a reach in cooler.
29-03-4
11
Frequently Asked Questions
When was The Club at Bella Collina - 19th Hole Restaurant last inspected?
The most recent health inspection at The Club at Bella Collina - 19th Hole Restaurant on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at The Club at Bella Collina - 19th Hole Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Club at Bella Collina - 19th Hole Restaurant.
Has The Club at Bella Collina - 19th Hole Restaurant's inspection record improved over time?
Yes. Recent inspections at The Club at Bella Collina - 19th Hole Restaurant have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Club at Bella Collina - 19th Hole Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Club at Bella Collina - 19th Hole Restaurant inspected?
Based on the inspection history on file, The Club at Bella Collina - 19th Hole Restaurant is inspected around three times per year on average.
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