MALLORY HILL COUNTRY CLUB

Name: MALLORY HILL COUNTRY CLUB
Address: 1675 ODELL CIR, THE VILLAGES, FL, 32162, US
Rating: 93.5

1675 ODELL CIR, THE VILLAGES, FL 32162

License #7000432

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

93.5 Grade B / 100

Solid Health Score

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Quick take

MALLORY HILL COUNTRY CLUB in THE VILLAGES currently holds an InspectFL Health Score of 93.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 6 major, 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[41-17-4] Spray bottle containing toxic substance not labeled. Blue soap behind the bar not labeled. Bar tender placed label on bottle.
[01B-13-4] 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.
[05-05-4] 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.
[21-10-4] Soiled dry wiping cloth in use. Male employee holding soiled towel between orders and wiping multiple surfaces.
[23-03-4] 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.
[53B-09-4] 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.
[31A-11-4] 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.
[08B-17-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food debris inside unused oven.
[40-06-5] 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.
[12A-29-4] 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.
[03A-02-5] 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.
[10-01-5] 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.
[13-03-4] 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.
[06-09-1] 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.

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Community pulse