MALLORY HILL COUNTRY CLUB
1675 ODELL CIR, The Villages FL 32162 · 3524302359
Last inspected May 4, 2026 · 9 visits since July 2023
JAN 24
NOV 24
FEB 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in front line area 1 live fly in prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
What the inspector wrote — 17 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cookline touched soiled towel, earbud, and hat with gloved hands then touched bread without washing hands and changing gloves.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: turkey made on 4/26, discard date 5/2. Employee discarded during this inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Stop sale issued. In walk in cooler and in reach in cooler on cookline: 4 portions of Seabass. 8 portions of Salmon. 8 portions of white fin fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In expo station: slaw (58F - Cold Holding); cheese (67F - Cold Holding). Items were on ice bath with melted ice. Manager added items to Time as a Public Health Control (TPHC) and will discard at 3 pm.
Show the remaining 13 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on drawer unit reads 31F. All food in unit is 41F and above.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris inside unused oven.
Handwash sink used for purposes other than handwashing. In prep area: case of carrots stored on hand washing sink. Moved during this inspection. In prep area: employee filled pitcher with water at hand washing sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At least two certificates provided are photo copies.
Spray bottle containing toxic substance not labeled. Blue soap behind the bar not labeled. Bar tender placed label on bottle.
Commercially processed reduced oxygen packaged fish 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. Stop sale issued. In walk in cooler and in reach in cooler on cookline: 4 portions of Seabass. 8 portions of Salmon. 8 portions of white fin fish.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table. One employee drink in salad prep table above vegetables. Both were moved during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf over clean dishes and dry storage goods Purse on top of mixer.
Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee at expo window. Hair restraint was put on during this inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door and gaskets of reach in coolers on cookline soiled with slimy substance and food debris. Hood filters soiled with grease.
Soiled dry wiping cloth in use. Male employee holding soiled towel between orders and wiping multiple surfaces.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Case of tomatoes over bin of chicken wings. Case of unwashed berries on shelf over desserts. All were moved during this inspection.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Chili sauce dented on side of can
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw fish in reach in cooler drawers. Operator corrected drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler closest to fryers in cook line area. Operator took temperatures at 11am and item was below 41F. Operator moved wings to freezer to cool. chicken wings (44F - Cold Holding) In front dessert cooler- cheesecake (44F - Cold Holding) moved to freezer to cool. Recheck cheesecake 36F; chicken wings 42F
Handwash sink used for purposes other than handwashing. Utensils in hand wash sink in prep area. Operator removed.
Employee with no hair restraint while engaging in food preparation. Employee in cook line area with no hair restraint while preparing food. Employee placed hair net on.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink in cook line area by fryers. Operator hung sign.
Open dumpster lid. Operator closed lids
Feb 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (48F - Cold Holding); feta cheese (49F - Cold Holding); sauerkraut (48F - Cold Holding) In reach in cooler at the end of cook line across from fryers. Operator states temperatures were taken at approximately 11am and items were below 41F. Operator moved items to walk in freezer to rapidly chill. Recheck blue cheese 38F; feta cheese 40F; sauerkraut 37F. Discussed placing hot items in reach in cooler have the potential to heat items around it.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in bar area
Handwash sink used for purposes other than handwashing. Strainer in hand wash sink in bar area. Operator moved to prep sink.
Dec 12, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish area, from 2004 plans.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Beer cooler in outdoor wait station not on plans. Beer taps next to ice cream cabinet in server station area not in plans. Oven on cook line now a reach on cooler. Handwashing sink removed in dish area, counter no longer L shaped in dish area. Wall removed from dish area next to removed handwashing sink. 2 doors removed in kitchen/server area.
Nov 18, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination. Taco shells on cook line, not covered. Employee covered with Saran Wrap.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 31 Baked potatoes 50F walk in cooler -stop sale 48F 5lbs penne pasta date marked 11/16-stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 31 Baked potatoes, 50F walk in cooler, made previous day, see stop sale 48F 5lbs penne pasta date marked 11/16, two days ago, see stop sale, 1lbs chopped chicken cooked on 11/17 at 48F in reach in since 11am, second temp at 2:55 pm 43F 1 lbs Lobster made on 11/17 48F placed in reach in at 11:00 am, no temps taken, employee voluntarily discarded. Cream sauce-reach in cooler cook line, stop sale no temperature taken this morning, moved to reach in at 11:00 am, made on 11/17 employee discarded voluntarily, Butter at 46F reach in cook line second temp at43F Chicken reach in cooler 46F made 11/17, 2nd temp 43F at 2:55 pm 1lbs chopped chicken 46F same as reach in, 2nd temp at 2:55 pm 43F 49F feta reach in cooler on cook line second temp at 2:18 pm 43F Eggs 46F at 11:00 am second temp at 2:17 42F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board very soiled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish area, from 2004 plans.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No batteries in heat thermometer in for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand wash sink. Manager placed at sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Beer cooler in outdoor wait station not on plans. Beer taps next to ice cream cabinet in server station area not in plans. Oven on cook line now a reach on cooler. Handwashing sink removed in dish area, counter no longer L shaped in dish area. Wall removed from dish area next to removed handwashing sink. 2 doors removed in kitchen/server area.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher 140F, with thermoworks thermometer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket near prep area
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License shows 120, inspector count is 374.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. License shows 120, inspector count is 374.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink in wait staff area. Manager placed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler soiled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping clothes stored on counters next to ice tea machine. Manager moved.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Dented cans present. See stop sale. Pasta sauce heavily dented on seal
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. Employee in fryer area touched metal bowl that was placed on top of a trash can, then touched clean plate without washing hands and changing gloves. Discussed with manager who had employee use new plate and wash hands.
Non-food grade paper/paper towel used as liner for food container. Bowl under grill lined with paper towels. Operator removed paper and placed bowl in dish machine area.
Damaged food not properly segregated. Dented can of pasta sauce
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle in cook line area. Operator removed.
Old labels stuck to food containers after cleaning. Multiple pans on dry dish rack. Operator removed to be washed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over deli meat in walk in cooler. Operator moved tomatoes
Jul 31, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in front line area 1 live fly in prep area
Nonfood-grade bags used in direct contact with food. Bread in thank you bag in dry storage area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above ice cream in walk in freezer. Operator corrected shelves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna salad (45F - Cold Holding); chicken salad (46F - Cold Holding); sour cream (50F - Cold Holding) in reach in cooler overnight. No temperatures recorded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo (48F - Cold Holding); marinara sauce (47F - Cold Holding); mozzarella cheese (47F - Cold Holding) tuna salad (45F - Cold Holding); chicken salad (46F - Cold Holding); sour cream (50F - Cold Holding) salmon (47F - Cold Holding); cod (48F - Cold Holding); burger patties (45F - Cold Holding); chicken filets (44F - Cold Holding); shrimp (45F - Cold Holding) Operator states the items below were stocked at approximately 11am. Operator moved these items to walk in freezer to rapidly chill. Recheck- Salmon 40F, Cod 41F, Chicken filets 38F, shrimp 40F, Alfredo 44F, marinara 45F, mozzarella 44F. See stop sale for items in cooler overnight Tuna salad, chicken salad, sour cream.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cake in dessert cooler. Operator date marked.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form to operator
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. Cod filets in reach in cooler fully thawed
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in bar area. Emailed sign to operator.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored above deli meats in walk in cooler. Operator corrected shelves.
Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf
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.