HEATHROW COUNTRY CLUB

Name: HEATHROW COUNTRY CLUB
Address: 1200 BRIDGEWATER DR, HEATHROW, FL, 32746, US
Rating: 33.3

1200 BRIDGEWATER DR, HEATHROW, FL 32746

License #6902064

🏌️ Club/Private ℹ️

33.3 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HEATHROW COUNTRY CLUB in HEATHROW currently holds an InspectFL Health Score of 33.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 76 total violations — 19 critical, 7 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 10, 2025

The latest inspection on September 10, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HEATHROW COUNTRY CLUB has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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

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

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - rice (44f-45fF - Cold Holding). Per operator less than 1 hour
[14-11-5] Equipment in poor repair. - door handles of reach in freezer broken
[14-69-4] Ice buildup in walk-in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer - can opener blade
[29-49-6] Standing water in bottom of reach-in-cooler. - at cookline
[36-22-4] Floor area(s) covered with standing water. - at entrance of walk in freezer
[36-24-5] Hole in or other damage to wall. - at dish station
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. - salad cooler.
[03G-50-2] 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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of breakfast cooler near door opening
[36-36-4] Ceiling tile missing. - over three comp sink

Disposition: Emergency order recommended
[36-51-4] Building components, attachments or fixtures in poor repair. - walk in cooler door heavily rusypted - diamond plate separating from wall on exterior of walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-73-4] Floor soiled/has accumulation of debris. - below fryers
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - convection ovens
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - warmer box - hood filters - fan unit on cookline cooler - exterior of multiple pieces of cooking equipment
[22-16-4] Reach-in coolers interior/shelves have accumulation of soil residues.
[14-20-4] Ripped/worn tin foil used as shelf cover. - below steamer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
[02D-01-5] Working containers of food removed from original container not identified by common name. - flour
[35A-02-7] Live, small flying insects found - 1 near ice machine - 1 near hand sink by dishmachine - 8 on wall near walk in cooler
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - 22 on shelf with glass jars of food - 9 on the floor below blue shelving - 30+ on the floor below canned goods and pasta shelf - 4 on the shelf with bagged dry pasta
[01B-03-5] Stop Sale issued due to adulteration of food product. - bagged pasta, rice, stuffing, with chew marks
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER - premade Cubans (46F - Cold Holding); - chili (46F - Cold Holding); - burgers (46F - Cold Holding); - beef (45F - Cold Holding) - pasta (45F - Cold Holding) Chef states all items held overnight
[41-10-4] Toxic substance/chemical improperly stored. - cleaning chemical bottles stored on speed rail at bar
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - salmon, chicken, steak
[45-05-4] Portable fire extinguisher missing from its designated location. For reporting purposes only.

Disposition: Emergency order recommended
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in storage room
[36-36-4] Ceiling tile missing. - near entrance to kitchen
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - broken ceiling tiles
[06-09-1] 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. - mahi
[36-24-5] Hole in or other damage to wall. - at cove base in dry storage area
[29-49-6] Standing water in bottom of reach-in-cooler. - cookline cooler right
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. ALL AREAS LISTED ARE FROM DOWNSTAIRS DRY STORAGE AREA: - 4 on equipment cart - 2 on shelves storing chemicals - 5 on shelves storing paper products - 3 on shelves storing canned/dry foods - 20 plus on floor around small hole at cove base __ Total 34 plus rodent droppings
[35A-18-4] Rodent rub marks present along walls/ceilings. - on wall at entrance to dry storage room - on conduit at back of dry storage room
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER MIDDLE: - salmon (45F - Cold Holding); - burger (46F - Cold Holding); - turkey (46F - Cold Holding) Manager states items brought out during cleaning of cooler this morning. Manager added ice bags for expedited cooling DOWNSTAIRS WALK-IN ; - bacon (53F - Cold Holding); - hot dogs (52F - Cold Holding); - turkey (53F - Cold Holding); - roast beef (53F); - burger (52F - Cold Holding); - tenderloin (53F - Cold Holding); - flank steak (53F - Cold Holding); - raw shell eggs ambient (53F - Cold Holding); - milk (53F - Cold Holding); - half and half (53F - Cold Holding); - heavy whipping cream (53F - Cold Holding); - butter (53F - Cold Holding); - cream cheese (53F - Cold Holding); - mozzarella cheese (53F - Cold Holding) Manager states temperature gauge on unit reading was 43f at 9:am. Unable to provide temp logs. Cannot determine length of time products have been above 41f.
[29-42-4] Vacuum breaker missing at splitter added to mop sink faucet.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.