BAY HILL CLUB RESTAURANT
9000 BAY HILL BLVD, Orlando FL 32819 · 407-876-8021
Last inspected Jul 28, 2026 · 8 visits since October 2023
SEP 24
FEB 25
SEP 25
JAN 26
JUL 26
— STEADY
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./chipotle sour cream 45F, less than 4 hours/cook line reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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./several employee's training certificates expired.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./condiments cooler gaskets soiled.
Old labels stuck to food containers after cleaning./cleaned dish rack.
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale./two raw broken shell eggs/eggs reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced tomatoes, deli roast beef, deli turkey and deli ham/all cold holding overnight at 46F/condiments cooler at back kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes, deli roast beef, deli turkey and deli ham/all cold holding overnight at 46F/condiments cooler at back kitchen.
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./several employee's training certificates expired.
Spray bottle containing toxic substance not labeled./chemical spray bottle/back kitchen.
No conspicuously located ambient air temperature thermometer in holding unit./condiments cooler at back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./condiments cooler gaskets soiled.
Old labels stuck to food containers after cleaning./cleaned dish rack.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./partial cooked chicken stored over lentil soup/walk in cooler/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw shrimp/cook line cold drawer/
Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked raw shell egg/shell eggs reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener/back kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./poached eggs on breakfast menu/reprint menu/
No soap provided at handwash sink./bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./several reach in cooler gaskets soiled.
Old labels stuck to food containers after cleaning./back kitchen cleaned dish rack.
Opened employee beverage container in a cold holding unit with food to be served to customers./pastry room reach in cooler/
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./cooked chicken using reduced oxygen method and held at 48 hours or less per chef in walk in cooler with no label with time and date./Removed from ROP bag immediately.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce./raw parm chicken stored over unwashed leeks, walk in cooler/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli ham 47F/cold holding overnight in reach in cooler/cook line. Sliced tomatoes 45F/cold holding overnight in reach in cooler/expo line cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli ham 47F/cold holding overnight in reach in cooler/cook line. Tuna salad 45F/cold holding for less than 2 hours/moved to blast chiller/rechecked 41F. Sliced tomatoes 45F/cold holding overnight in reach in cooler/expo line cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./tuna tartare. Manager reprinted the menu immediately/
Oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/cleaned immediately/
Employee with no hair restraint while engaging in food preparation./bakery chef.
No conspicuously located ambient air temperature thermometer in holding unit./raw eggs reach in cooler/
Single-service articles not stored inverted or protected from contamination./coffee filters/drinks station/
Wiping cloth/towel used under cutting board./back kitchen prep area/
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg, cook line reach in cold drawer/discarded by chef immediately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding at 47F/less than 4 hours per chef/moved to blast chiller/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter hot holding at 106F, cook line. Cooked pork hot holding at 105F, kitchen hot box. Both less than 4 hours per chef, butter reheated to 166F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, back kitchen. Can opener, bakery room.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./homemade hollandaise sauce holding for 4 hours only for breakfast/
Spray bottle containing toxic substance not labeled./pink chemical spray bottle, dish area.
No conspicuously located ambient air temperature thermometer in holding unit./egg cooler/
Oyster tags removed from original container for long-term storage./stuffed oyster in walk in cooler.
Single-service articles improperly stored.a box of to go containers on floor outside storage room.
Single-service articles not stored inverted or protected from contamination./tea coffee filter,wait station.
Working containers of food removed from original container not identified by common name./salt containers, cook line condiment shelf.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./blended cheese butter in cook line reach in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale./three cracked eggs/egg cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter holding in room temperature at 77F, less than 4 hours/will use time control. Home made hollandaise sauce 87F, less than 4 hours, /will use time control.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving smoked salmon, burgers undercooked. Asterisks added to menu immediately/
Records/documents for required employee training do not contain all of the required information./one training certificate missing date of birth.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled, back kitchen.
Raw fruits/vegetables not washed prior to preparation./blueberries.
Single-service articles improperly stored./a box of containers and lines on dry storage room/
Single-service articles not stored inverted or protected from contamination./party trays lid on top shelf, back kitchen/
Working containers of food removed from original container not identified by common name./bread crumbs, back kitchen/
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over tuna salad, walk in cooler/
Shell eggs in use or stored with cracks or broken shells. See stop sale./15 cracked eggs in reach in cold drawer/cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./chipotle sour cream 45F, less than 4 hours/cook line reach in cooler.
Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by push cart/
Records/documents for required employee training do not contain all of the required information./certificates missing employee's date of birth.
Employee with no beard guard/restraint while engaging in food preparation./several cooks with no beard guard while preparing food.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored./a box of lids on storage room floor/
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked octopus, walk in cooler/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw lamb, walk in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ahi-tuna, reprint menu/
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./two bags of reduced oxygen packaged raw salmon in walk in freezer/removed from bag immediately/
Records/documents for required employee training do not contain all of the required information./all employee's training certificates missing date of birth.
Cutting board has cut marks and is no longer cleanable./two brown cutting board at back kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on expo area table/
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./on cook line prep table/
Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.
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.