Seville Golf & Country Club
Last inspected: Apr 9, 2026
95
Score
Public records show eight inspections at Seville Golf & Country Club stretching back to 2024. The latest inspection on file is from Apr 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food, hot holding”, showing up three times.
Seville Golf & Country Club's latest score is in line with the Gilbert average of 96. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 9, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils observed in standing water with a temperature below 135F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection
3-304.12
95
Mar 24, 2026
Routine
4 critical violations. 4 corrected on site.
View 4 violations
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
55
Oct 14, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Multiple ready-to-eat TCS foods were found to be held beyond 7 days: Cooked beets had a prep date of 10/2; fennel sausage, chorizo, chicken tinka, chutney, and chicken chili had prep dates of 9/17, 9/17, 10/2, 10/3, and 10/6, respectively. Ready-to-eat TCS foods had date marks beyond 7 days: ranch dressing was dated 10/13-10/23, and the cheese sauce was dated 10/9-10/19. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. : All RTE/TCS foods were properly date marked 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
Equipment or utensils not clean
(corrected on site)
Inspector notes: The large deli slicer had an accumulation of dried food on the blade. Per the chef, the slicer had not been used today. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection
4-601.11(A)
Food thawed using improper method
Inspector notes: Raw tuna in a reduced-oxygen package with a label stating it must be kept frozen was found thawed in a reach-in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection
3-501.13
No certified food protection manager
Inspector notes: No certified food service manager was present during this inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
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.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The cheese sauce, made in-house, was at 112°F-128°F. Cheese had been on the steam table for less than two hours
3-501.16(A)(1)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The handwashing sink in the wait station did not have paper towels
6-301.12
Prohibited toxic material present in facility
(corrected on site)
Inspector notes: A can of Raid and ant bait stations were found at the bar
7-202.11
No certified food protection manager
Inspector notes: This establishment does not have a certified food service manager on site
2-102.12(A)
67
Mar 18, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed the following items with the subsequent preparation dates: cooked pasta (3/11), cooked mushrooms (2/26), bolognese sauce (2/26), beer cheese (3/8), cooked beets (3/10), fire-roasted salsa (2/15), shallot dip (3/10), green salsa (12/31), fennel sausage (3/11), chicken tinga (3/11), and alfredo sauce (3/11). Foods were embargoed. Containers of mashed potatoes, grits, lemon rice, and green rice had preparation dates of 3/10 and 3/3. These foods had been frozen but did not have a pull date. All items were dated
3-501.18
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beer cheese on the cook's line was in a steam unit double-panned at 95-125F. The food was moved to be reheated
3-501.16(A)(1)
74
Oct 10, 2024
Reinspection
No violations found.
100
Sep 5, 2024
Routine
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Spray bottles of bleach were observed stored above clean dishes in the dishwashing area. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection
7-201.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: The deli and potato slicer/ chopper were observed to have a build-up of dried food behind/on the blades. The chef was instructed to clean and sanitize the slicer/ chopper. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing
4-601.11(A)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: The salad cooler was observed holding cut melon at 47F-48F. The unit was observed at 46F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below
4-301.11
70
Frequently Asked Questions
When was Seville Golf & Country Club last inspected?
The most recent health inspection at Seville Golf & Country Club on file is from Apr 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Seville Golf & Country Club?
Across the inspection record, “time/temperature control for safety food, hot holding” has been cited three times, more than any other issue at Seville Golf & Country Club.
How does Seville Golf & Country Club compare to other restaurants in Gilbert?
Seville Golf & Country Club most recently scored 95 out of 100, which is about the same as the Gilbert average of 96.
Has Seville Golf & Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Seville Golf & Country Club have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Seville Golf & Country Club 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 Seville Golf & Country Club inspected?
Based on the inspection history on file, Seville Golf & Country Club is inspected around five times per year on average.
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