Heathrow Country Club

1200 Bridgewater Dr, Heathrow, FL 32746 · Permanent Food Service · License 6902064

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
2 high priority (no follow-up needed, 1 repeat), 2 intermediate, 8 basic
-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 · 1 visit

Sep102026

Routine inspection

12 violations found

First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - rice (44f-45fF - Cold Holding). Per operator less than 1 hour
  Repeat violation
Intermediate2
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. - beef. Operator unable to determine when packaged. Operator states does not currently conduct ROP.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - meat slicer - can opener blade
Basic8
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  - salad cooler.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  - door handles of reach in freezer broken
  Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  - bottom of breakfast cooler near door opening
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  - at cookline
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  - at entrance of walk in freezer
  Hole in or other damage to wall.
  - at dish station
  Ceiling tile missing.
  - over three comp sink
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.