FOX HOLLOW GOLF CLUB

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove -sliced provolone (53F - Cold Holding), stored above fill line, operator discarded Corrected On-Site - From follow-up inspection 2026-04-14: Reach in cooler across from stove - sliced provolone 48F, sliced Swiss cheese 50F, in cooler for 3 hours, moved to freezer to quick chill. Time Extended - From follow-up inspection 2026-06-05: Sliced Swiss -43F, sluiced provolone 47F, opera discarded Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door cooler at expo line -butter pads (52F - Cold Holding), left on counter for breakfast, at approximately 8 am, moved back to cooler, see stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at expo line -butter pads (52F - Cold Holding), left on counter for breakfast, at approximately 8 am, moved back to cooler, see stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In bar over condiments, operator discarded Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooks put beard guards on then one cook handled pan of bacon without changing gloves or washing hands, employee removed gloves and properly washed hands Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cell phone on top of cutting board, cell phone removed Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dry storage and banquet room have water damage Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage and banquet room have mold like substance

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of cutting board, cell phone removed Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees put beard guards on Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Dining area and banquet room have objectionable odors Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In soda storage room

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles in dry storage have water damage Ceiling tiles missing in dry storage Warning - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards throughout kitchen Warning - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Food/soda storage area Warning - From follow-up inspection 2024-10-07: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Dish area and private party dining area has objectionable odors Warning - From follow-up inspection 2024-10-07: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in rear prep area to the right of the slicer. Employee placed paper towels. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter at expo line - butter pats (69F - Cold Holding); see stop sale, on counter since 8 am. On hot dog roller in bar -hot dogs (116/126 F - Hot Holding) put on roller 2. 75 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at expo line - butter pats (69F - Cold Holding); see stop sale, on counter since 8 am.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On hot dog roller in bar -hot dogs (116/126 F - Hot Holding) put on roller 2.5 hours ago. see stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over food Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Multiple drain locations below floor level.

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. Dish washer put dirty dishes in dish machine then took clean dishes out

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face, returned to cutting carrots without changing gloves or washing hands.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent operator information packet to include DBPR Form HR 5030-103

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Pinkish, slimy substance in interior.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Frozen food items stored in baking pan on the freezer floor.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal package of chewing gum observed in prep area (located with spices). Speaker on shelf above prep table and reach in cooler on cook line

Basic - Employee with no hair restraint while engaging in food preparation. Dish washer no hair restraint

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed in rear wares are, hard plastic containers.

Basic - Floor soiled/has accumulation of debris. Behind, between, and around multiple pieces of equipment.

Basic - Garbage can located outside has no lid or lid open/broken. One lid missing

Basic - Grease on the ground and/or pad around dumpster.

Basic - Hole in or other damage to wall. Plaster with large hole in it, dry storage area with food holding items.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple pieces of equipment soiled on non contact food surfaces.

Basic - Open dumpster lid.

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. Operator fixed Corrected On-Site

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/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine, and can opener Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing some original certificates.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer operator marked it.

Basic - Carbon dioxide/helium tanks not adequately secured. Now chained up Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Kitchen restroom

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler door has broken metal.

Basic - Floor soiled/has accumulation of debris. Floors under equipment and drains. Walls and ceilings soiled.

Basic - Single-service articles improperly stored. On floor in dry storage.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Liquor storage

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Out on tables on operator moved them Corrected On-Site

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked egg open changed gloves touched a clean plate without washing hands, discussed proper hand washing procedure with employee Corrective Action Taken Warning - From follow-up inspection 2022-04-05: -employee took rings off and put them in back pocket, put gloves on to continue to cook without washing hands Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched speaker then put bacon on plate without changing gloves, discussed proper hand washing procedure with employee Corrective Action Taken Warning - From follow-up inspection 2022-04-05: -Employee took watch off then started cooking without changing gloves Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation Warning - From follow-up inspection 2022-04-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2022-04-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-04-05: Time Extended

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey and ham in Saran Wrap not date marked, all product is dated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Soda guns at bar Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made Friday not date marked, all product is dated Corrected On-Site

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tile missing. In dry storage ceiling tiles missing

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, manager inverted ice buckets Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Food stored on floor. Sheet tray on beef and chicken on floor in walk in freezer, operator put on shelf Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezers

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to coffee machine in kitchen Repeat Violation