Bridgemill Golf/Featherstones Grill
Last inspected: Mar 27, 2026
95
Score
Across the available record, Bridgemill Golf/Featherstones Grill has five inspections on file, the first dated 2024. Inspectors last stopped by on Mar 27, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around four violations to closer to one violation per visit over the last few inspections.
“Proper cold holding temperatures” comes up most often, recorded five times in the inspection record.
Among Canton restaurants, the typical score is 86; Bridgemill Golf/Featherstones Grill is comfortably above that bar. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 27, 2026
Routine
1 minor violation.
View 1 violation
18 - insects, rodents, and animals not present
Inspector notes: Observed a few house flies in kitchen and drain flies in bar. Work to minimize entry of pests into kitchen and eliminate pests that do enter.
511-6-1.07(5)(k)
95
Mar 13, 2025
Followup
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several time/temperature control for safety (TCS) foods stored past 7 days.
511-6-1.04(6)(h)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Consumer advisory is missing for filet mignon and burgers offered on specials menu.
511-6-1-.04(7)(e)
18 - insects, rodents, and animals not present
Inspector notes: Observed an abundance of flies swarming throughout entire kitchen area. This has been an issue an several past inspections. Must have pest control come out within 72 hours to service. Must determine source/attractant to help eradicate.
511-6-1.07(5)(k)
74
Dec 1, 2024
Followup
4 critical violations. 1 major violation. 5 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed diced ham left sitting out on prep line and temping 69°F. Also observed raw unpasteurized shell eggs being cold held on ice at 58°F due to improper placement in ice. TCS foods must be cold held at 41°F or below. COS by discarding.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed 12+ plus TCS food items prepared 11/15/24-11/23/24 not discarded after 7 days. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days. COS by discarding.
511-6-1.04(6)(h)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee handling dirty dishes with gloved hands and failing to change gloves when switching to handle clean dishes. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employee to change gloves and rewash contaminated dishes.
511-6-1.04(4)(n)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed two cartons of of buttermilk that expired 11/27/24 stored in walk-in. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.
511-6-1.04(8)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several TCS food items prepared on previous dates not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.
511-6-1.04(6)(g)
50
Aug 14, 2024
Followup
2 critical violations. 4 major violations. 3 minor violations. 5 corrected on site.
View 9 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit across from flat top and in grill cooler being cold held above 41°F. Also observed heavy cream on ice being cold held above 41°F due to ice not being in direct contact with carton. TCS foods must be cold held at 41°F or below. COS by discarding items in prep top/reach-in unit, moving raw meats from grill cooler to walk-in, and adding ice to heavy cream.
511-6-1.04(6)(f)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed two cartons of half & half held past their use by date. Both expired 7/18/24. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.
511-6-1.04(8)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed back handwashing completely blocked and not easily accessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS by unblocking.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no running water at handwashing sink to left of fryer. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
511-6-1.06(2)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed glassware at bar visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing. NOTE: glassware must be stored inverted.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed build-up an rust on blade of can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Blade must be replaced.
511-6-1.05(7)(a)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed most recent inspection report of 56/U not posted in public view. Previous score of 84/B from 8/30/23 was posted with current score below and completely obstructed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be prominently displayed in public view. COS by posting score.
511-6-1.02(1)(d)
18 - insects, rodents, and animals not present
Inspector notes: Observed an abundance of flies swarming throughout entire kitchen area. Management is aware and has plans to have EcoLab install UV lights.
511-6-1.07(2)(m)
18 - insects, rodents, and animals not present
Inspector notes: Observed sizeable gap at bottom of side door. All doors must be tight-fitting to prevent entry of pests. Must install door sweep.
511-6-1.07(2)(m)
43
Aug 9, 2024
Routine
4 critical violations. 4 major violations. 6 minor violations. 9 corrected on site.
View 14 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed queso stored in warmer cabinet and temping 79°F. Unit was not even on. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above when being hot held. COS by discarding.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cooked baked potatoes left sitting out at room temperature and temping 62°F. COS by discarding.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in both prep top/reach-in units and grill reach-in being cold held at temperatures greater than 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below when being cold held. COS by discarding some items and moving others to walk-in cooler/freezer. Must create ice bath in prep top unit until minimum cold holding temperature can be maintained.
511-6-1.04(6)(f)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several containers of milk, buttermilk, and half & half held past their discard date. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.
511-6-1.04(8)(b)
3-1D - required records: shellstock tags, parasite destruction
Inspector notes: Observed facility unable to produce oyster tags for past 90 days.
511-6-1.04(3)(k)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed TCS prepared on previous dates not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.
511-6-1.04(6)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at several handwashing sinks. COS by supplying sinks with paper towels.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap at all hand washing sinks. COS by supplying sinks with soap.
511-6-1.07(3)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed sizeable gap at bottom of side door. All doors must be tight-fitting to prevent entry of pests. Must install door sweep.
511-6-1.07(2)(m)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed employee holding uncovered lettuce head between arm and chest; lettuce was directly touching employees shirt. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS by discarding lettuce.
511-6-1.04(4)(z)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed a substantial amount of food directly stored on floor in walk-in freezer and dry storage area. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrective action: food must be moved at least 6 inches off floor
511-6-1.04(4)(q)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be prominently displayed in public view. COS by posting score.
511-6-1.02(1)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed substantial mold accumulations on food storage shelves in walk-in. Shelves must be thoroughly cleaned and sanitized.
511-6-1.05(7)(d)
18 - insects, rodents, and animals not present
Inspector notes: Observed an abundance of flies swarming throughout entire kitchen area. Management is aware and has plans to have EcoLab install UV lights.
511-6-1.07(5)(k)
27
Frequently Asked Questions
When was Bridgemill Golf/Featherstones Grill last inspected?
The most recent health inspection at Bridgemill Golf/Featherstones Grill on file is from Mar 27, 2026. The public record contains five inspections in total.
What is the most common violation at Bridgemill Golf/Featherstones Grill?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Bridgemill Golf/Featherstones Grill.
How does Bridgemill Golf/Featherstones Grill compare to other restaurants in Canton?
Bridgemill Golf/Featherstones Grill most recently scored 95 out of 100, which is higher than the Canton average of 86.
Has Bridgemill Golf/Featherstones Grill's inspection record improved over time?
Yes. Recent inspections at Bridgemill Golf/Featherstones Grill have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Bridgemill Golf/Featherstones Grill 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 Bridgemill Golf/Featherstones Grill inspected?
Based on the inspection history on file, Bridgemill Golf/Featherstones Grill is inspected around three times per year on average.
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