19TH HOLE SNACK BAR
150 CLUBHOUSE CIR, New Smyrna Bch FL 32168 · (386) 426-5200
Last inspected Jun 3, 2026 · 6 visits since November 2023
5 inspections trending up, 15 points better than where it started.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling bar fruit
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ Quat.operator reduced to 200.
Food employee with no hair restraint while engaging in food preparation.
Ice buildup in reach-in freezer chest.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71 F (cold holding); advised to use time as a public health control
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 200 ppm cl
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. Vancho
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice dispenser
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Corrected to 100 ppm cl
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vanco
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vanco
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling bar fruit
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese 3/13, roast beef 4/10, soup from upstairs - chili 4/11, chicken tortellini 4/09
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat in a ziplock bag above fill line of cambro 44-45F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute crevices
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Employee used to rinse jigger
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup ice machine baffle and ice chute
Dead roaches on premises. 1 outside restrooms on the floor
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 400 ppm
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.