BAY HILL CLUB RESTAURANT

Name: BAY HILL CLUB RESTAURANT
Address: 9000 BAY HILL BLVD, ORLANDO, FL, 328194807, US
Rating: 84.1

9000 BAY HILL BLVD, ORLANDO, FL 328194807

License #5800596

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BAY HILL CLUB RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 84.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 30, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 5 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 30, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food./partial cooked chicken stored over lentil soup/walk in cooler/
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./cooked chicken using reduced oxygen method and held at 48 hours or less per chef in walk in cooler with no label with time and date./Removed from ROP bag immediately.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime./can opener/back kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./several reach in cooler gaskets soiled.
[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 shrimp/cook line cold drawer/
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked raw shell egg/shell eggs reach in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./poached eggs on breakfast menu/reprint menu/
[31B-03-4] No soap provided at handwash sink./bar.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers./pastry room reach in cooler/
[16-46-4] Old labels stuck to food containers after cleaning./back kitchen cleaned dish rack.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse