Seville Golf & Country Club
Last inspected: Mar 24, 2026
55
Score
The Seville Golf & Country Club, located at 6683 S Clubhouse Dr in Gilbert, AZ, underwent a moderate-risk inspection on March 24, 2026, with a score of 55. This inspection identified four critical violations related to food separation, cross-contamination, cooling, and hot holding. Across seven previous inspections, the facility has historically maintained a medium-risk status.
7
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine
4 critical violations. 4 corrected on site.
55
Oct 14, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
70
Aug 5, 2025
Food Advisory Inspection
No violations found.
100
Jul 24, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
67
Mar 18, 2025
Routine
2 critical violations. 2 corrected on site.
74
Oct 10, 2024
Reinspection
No violations found.
100
Sep 5, 2024
Routine
1 critical violation. 2 major violations. 2 corrected on site.
70
Violations — Mar 24, 2026 Inspection
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw chicken was observed being stored above cooked pasta in the walk-in cooler. Raw shell eggs were observed being stored above cooked pasta in the reach-in cooler on the cook's line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code
3-302.11(A1-2)
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed cooked braised chicken and cooked BBQ chicken cooling in the walk-in cooler in deep pans, wrapped in plastic wrap, at 56F and 44F, respectively. Per the chef, the chicken had been cooling since the previous night. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Aju and cheese sauce were observed on a steam table at 110F and 115F, respectively. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated at time of inspection
3-501.16(A)(1)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Containers of orzo had a prep date of 3/18, chicken tinga, 2/22, and cooked lomain noodles, 3/14. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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