Forty Niner Country Club

“Staff here was awesome!!! We had the perfect day to golf. We will be back as we loved the staff! Thank you for being so great!”

“Fun and peaceful old neighborhood, and an older club, but everyone seemed to be friendly and having a good time at the restaurant. Golf: Narrow and patchy fairways. Small greens with lots of trees surrounding the course. Conditions of the course could be better. Ice and water machine right outside the clubhouse. Clean bathroom.”

“Worst experience of my life at a golf course. Took me 4 and a half hours just to get to hole 14. I called the staff to ask them what is happening and tell them there is a 6 some in front of me holding everyone up and just talking and chatting. They also had a toddler playing and would wait for the green to clear even on a par 5. I called the pro shop told them and they were super rude to me. On top of the pace of play and rude staff the course is still in awful condition. Dead grass everywhere. Patchy sand craters on the green. The bunkers they said they redid are all gravel and ruin your clubs. Terrible terrible place to golf.”

“This is the first time I played forty niners in quite a while, and the only reason I came back out here is because I had a free two some. Nothing has changed the greens are terrible, but I must say they are better than they normally are a lot less fungus! For april , the course is extremely dry and hard. The house is along the fairways are so beautiful, but the area between their back wall and the golf course are absolutely disgusting. There were a few houses that I thought were abandoned. I can't believe your h o a allows that. Well, I learned my lesson.I will not be out at forty niners ever again. I think I'd rather give up golf than play there again”

“Walking into this so‑called country club restaurant felt less like entering an upscale dining establishment and more like stumbling into the break room of a corrupt back‑alley operation. Whatever reputation this place thinks it has must be left over from a decade ago, because the current state of things is nothing short of alarming. Staff openly smoking and vaping while prepping food, as if the kitchen were their personal lounge. Clouds of vape mist drifting over raw ingredients is not the kind of “flavor infusion” anyone asked for. The complete lack of oversight is stunning — either management doesn’t care, or they’re part of the problem. The cleanliness standards here seem to hover somewhere between “nonexistent” and “actively hazardous.” Counters left unwashed, utensils reused without cleaning, and spills ignored long enough to become part of the décor. Even the dining area feels grimy, like everything has a thin film of neglect on it. The atmosphere suggests a place where rules are optional and accountability is a foreign concept. Staff whisper about management playing favorites, cutting corners, and ignoring complaints. It’s the kind of environment where you get the sense that if something goes wrong, no one will take responsibility. This restaurant is a health inspector’s nightmare and a customer’s disappointment. Between the blatant disregard for sanitation and the wild west smoking habits in the kitchen, it’s hard to imagine how this place is still operating. Until there’s a complete overhaul — from leadership to hygiene — I’d strongly recommend dining literally anywhere else.”