CLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT
16350 VETTA DR, Montverde FL 34756 · 407 469 4947
Last inspected Apr 15, 2026 · 7 visits since December 2023
MAR 24
DEC 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in front bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -guard in ice machine -ice bin at Cucina bar
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. -Greg
Equipment in poor repair. -fryer baskets -brown cutting board
Apr 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -guard in ice machine -ice bin at Cucina bar
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. -Greg
Spray bottle containing toxic substance not labeled. -bottle blue liquid, operator discarded
Accumulation of debris inside warewashing machine. -19th hole bar
Clean utensils or equipment stored in dirty drawer or rack. -pastry brushes and ice cream scoop in dirty container
Equipment in poor repair. -fryer baskets -brown cutting board
Working containers of food removed from original container not identified by common name. -container of salt in server area, operator labeled
Oct 24, 2025Inspection 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. -front bar, 0 ppm. Operator primed sanitizer, ran two more times, 50 ppm.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -housemade marinara sauce (119-127F - Hot Holding), cook line, held less than four hours per operator, operator moved to oven for rapid reheat, 184F
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -ice bin in front bar -can opener
No color/concentration comparison chart available for chemical test kit used to check sanitizer. -quaternary ammonia
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. -Peter
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -bar on the Cucina side
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
Standing water in bottom of reach-in-cooler. -cook line
Utensils in poor condition. -rubber spatula in reach in cooler on cook line. Operator discarded.
Apr 15, 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 ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -maple cayenne sauce in reach in cooler on cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw smoked salmon next to chicken sausage and sauces on cook line. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ranch dressing (52F - Cold Holding), held less than four hours per operator. Operator moved to reach in cooler for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line and rack in prep area -ice machine and ice bin at bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs and cold smoked salmon on breakfast menu. Operator marked with asterisk and reprinted menus.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned chowder and portioned white rice on cook line. Operator determined date and labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on line by dish ware. Operator removed
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -salt and sugar container for drinks at bar. Operator discarded.
Ice bucket not stored inverted between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -filters on hood suppression system
Stored food not covered. -mushroom chicken soup in walk in cooler.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -bulk prime rib prepared yesterday, 51F
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -bulk prime rib prepared yesterday, 51F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in front bar.
Stop Sale issued due to food not being in a wholesome, sound condition. -raw yellowfin tuna not removed from vacuum packs prior to thawing.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -bulk prime rib prepared yesterday, 51F
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line grooved and stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Benedict and smoked salmon on breakfast menu. Operator marked with asterisk and reprinted menus.
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.
Accumulation of lime scale on the inside of the dishmachine at bar beside kitchen.
Bowl or other container with no handle used to dispense food. -soufflé cup in flour on cook line. Operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -5 pieces yellowfin tuna
In-use ice bucket stored on soiled surface between uses. Operator placed on clean surface.
In-use tongs stored on equipment door handle between uses. -operator placed in hot water 135F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinet -grease buildup under salamander
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed berries over cooked chicken in walk in cooler. Operator relocated.
Utensils in poor condition. -whisk handle on cook line. Operator discarded.
Working containers of food removed from original container not identified by common name. -sugar in bar area. Operator labeled.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
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. -0 ppm at bar. Changed sanitizer bottle. Rechecked 50 ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ground beef 03-20.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ground beef 03-20.
Toxic substance/chemical improperly stored. -Wasp sprayer over slicer.
Handwash sink used for purposes other than handwashing. -Ice in handsink at bar.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings.
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Soiled dry wiping cloth in use.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 53f. Less than 4 hours. Manager placed in refrigerator.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board.
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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Tuna thawing. Manager slit packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use wet wiping cloth/towel used under cutting board.
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.