Montverde34756
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
No A-graded restaurants here yet.
Operating with an expired Division of Hotels and Restaurants license.
High priorityWILLIE¿S BBQ →Jul 10, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -macaroni and cheese (127F - Hot Holding); front line, held less than four hours per operator. Moved to oven for rapid reheat to 165F. Recheck 166F
High priorityWILLIE¿S BBQ →Jul 10, 2026
Operating with an expired Division of Hotels and Restaurants license.
High priorityWILLIE¿S BBQ →Apr 24, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -macaroni and cheese (127F - Hot Holding); front line, held less than four hours per operator. Moved to oven for rapid reheat to 165F. Recheck 166F
High priorityWILLIE¿S BBQ →Apr 24, 2026
Live, small flying insects found -1 in kitchen landing on cutting board
High priorityCLUB AT BELLA COLLINA / SNACK BAR →Apr 9, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken breast (47F - Cold Holding), reach in cooler on cook line, operator unable to determine time held, operator discarded
High priorityCLUB AT BELLA COLLINA / SNACK BAR →Apr 9, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken over corn and tamales in walk in freezer, operator moved chicken to bottom
High priorityCLUB AT BELLA COLLINA / MAIN DINING ROOM →Apr 9, 2026
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.
High priorityCLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT →Apr 9, 2026
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.
High priorityCLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT →Apr 9, 2026
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.
High priorityCLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT →Apr 9, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. -front bar, 0 ppm. Operator primed sanitizer, ran two more times, 50 ppm.
High priorityCLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT →Oct 24, 2025
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.
High priorityCLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT →Oct 24, 2025