STONEYBROOK GOLF CLUB AT HERITAGE HARBOUR

Name: STONEYBROOK GOLF CLUB AT HERITAGE HARBOUR
Address: 8000 STONE HARBOUR LOOP, BRADENTON, FL, 34212, US
Rating: 62.7

8000 STONE HARBOUR LOOP, BRADENTON, FL 34212

License #5106096

🏌️ Club/Private ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 4 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

STONEYBROOK GOLF CLUB AT HERITAGE HARBOUR in BRADENTON currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 54 total violations — 9 critical, 11 major, 34 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 16, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

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Community reaction

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Would you eat here?

STONEYBROOK GOLF CLUB AT HERITAGE HARBOUR has a rough inspection history. Would you risk it?

F record

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*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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed chili pulled from the freezer and not date marked. Operator pulled it today and labeled it.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed a C02 tank unsecured in the kitchen.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the floor in the kitchen all unsealed concrete.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed a wet towel used under the cutting board. Operator removed it.

Disposition: Emergency order recommended
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw bacon in the walk in cooler. Manager removed the ground beef.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 live rodents trapped in a glue trap in the dish machine area.
[06-09-1] Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards in the establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door next to the cook line has a gap below the door.
[36-73-4] Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen soiled.
[36-11-4] Floors not maintained smooth and durable. Though out the kitchen.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters missing on the exhaust hood on the cook line.
[36-50-4] Unclean building components, attachments or fixtures. Fan cover in both walk in coolers soiled.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings on a shelf under a preparation table in the back kitchen area. Obsessed approximately 50 rodent droppings behind under the equipment on the cook line. Observed approximately 10 rodent droppings on the lid of a container of clean equipment. Observed approximately 10 rodent droppings under the dish machine.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator
[11-27-4] 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 handouts to the operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Slicer blade soiled.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.