Fox Hollow Golf Club

10050 Robert Trent Jones Pkwy, Trinity, FL 34655 · Permanent Food Service · License 6102237

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed by the Oct 21 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
3 high priority (fixed by the Oct 21 follow-up), 11 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 21, 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:
- 3 Basic
What was still cited
Basic3
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Fire Roasted Salsa with Jalapeños Ultra Premium Marinara
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In glass door cooler by expo- butter pads (58°F - Cold Holding); sour cream (49°F - Cold Holding); cream cheese cups (49°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In glass door cooler by expo- butter pads (58°F - Cold Holding); sour cream (49°F - Cold Holding); cream cheese cups (49°F - Cold Holding) portioned sour cream (45°F - Cold Holding) in cooler by expo, temperatures not taken today.
Basic11
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Fire Roasted Salsa with Jalapeños 3- 6.38 lb cans Ultra Premium Marinara 1 -6.56 lb can
  Employee personal food not properly identified and segregated from food to be served to the public.
  In glass door cooler by expo- employee containers of strawberry cream cheese. Moved to walk in cooler
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In bar, operator put handle up
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook, put hat on
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Multiple spatulas have melted handles, operator discarded
  Fixed on the spot
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  On floor by 3 compartment sink, moved to sink drain board
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic cups in bar
  Silverware/utensils stored upright with the food-contact surface up.
  Spatulas in bucket by reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall by 3 compartment sink, Dish storage room, and in dry storage area room under water heater
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  In kitchen
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Tanks in dry storage area not secured, operator wrapped with strap
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.