Bay Hill Club Restaurant
9000 Bay Hill Blvd, Orlando, FL 32819 · Permanent Food Service · License 5800596
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (fixed by the Jul 28 follow-up, 1 repeat), 2 intermediate, 3 basic (2 repeats)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning./cleaned dish rack.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./condiments cooler gaskets soiled.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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 46°F/condiments cooler at back kitchen.
Shell eggs in use or stored with cracks or broken shells.
See stop sale./two raw broken shell eggs/eggs reach in cooler.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Diced tomatoes, deli roast beef, deli turkey and deli ham/all cold holding overnight at 46°F/condiments cooler at back kitchen.
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./chemical spray bottle/back kitchen.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./several employee's training certificates expired.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit./condiments cooler at back kitchen.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning./cleaned dish rack.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./condiments cooler gaskets soiled.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.