DirtyFLRestaurant Inspection Data

APOLLO BEACH RACQUET & FITNESS CLUB

With 5 inspections documented, APOLLO BEACH RACQUET & FITNESS CLUB maintains a 1.2/5 food safety rating in APOLLO BEACH. Food safety practices have remained consistent.

6520 Richies Way
Florida, 33572
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/5/2025

Inspection #: Visit ID: 10939710

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Bags of ice on floor in walk in freezer. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of grill.
  • 10-01-5:Basic - 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 panko.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine, dish machine primed tested 100 ppm chlorine. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping ready to eat food with bare hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler, eggs placed to the bottom at time of inspection. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Inspection Date: 2/21/2025

Inspection #: Visit ID: 8855417

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in breading.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor. In dry storage. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 96 F.
  • 25-05-4:Basic - Single-service articles improperly stored. Box of straws on floor.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain in handwash sink next to 3 compartment sink. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese in walk in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in reach in cooler on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 45 F, chicken 44 F in reach in cooler on cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun at bar. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar. Manager labeled at time of inspection. Corrected On-Site Repeat Violation

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8719609

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table.
  • 08B-38-4:Basic - Food stored on floor. Water bottles on floor in dry storage.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink on cook line. Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to clean containers.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to walk in cooler.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar. Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 food handler certifications. Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Employee labeled at time of inspection. Corrected On-Site

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8513529

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler over restaurant food.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on equipment on line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator primed tested 50 ppm. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container at handwash sink on cook line. Employee removed at time of inspection. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At handwash sink on cook line. Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 food handler certifications. Repeat Violation

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8341441

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine, employee inverted at time of inspection. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on reach in cooler. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then took clean dishes out of dish washer without washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At handwash sink on cook line. Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided two employee training certifications.