TARPON LODGE & RESTAURANT
13771 WATERFRONT DR
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. The chef placed the sanitizer bucket in a double bucket. Corrected On-Site
Food safety inspection conducted on 4/7/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/9/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area.
- 14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in dishwashing area. 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. The chef replaced sanitizer bucket during inspection. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over ready to eat carrots and asparagus in reach-in cooler across from cook line. The chef moved the raw shrimp on bottom shelf in reach-in cooler. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. The chef placed a label on spray bottle. Corrected On-Site
Food safety inspection conducted on 9/9/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 2/2/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner above steam table in prep area. The chef is assuring plates and bowls are protected. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personnel drink in reach-in cooler in prep area. The chef personnel drink from reach-in cooler. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket under cook line torn.
- 36-73-4:Basic - Floor soiled/has accumulation of debris in dishwashing area.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor beside dishwashing machine. The chef removed sanitizer bucket from floor. Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 9/5/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 48F in stand up reach-in cooler in back of kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 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 set up 3 compartment sink. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (49F - Cold Holding); raw mahi (47F - Cold Holding); raw pork (49F - Cold Holding) in stand reach-in cooler in kitchen. The chef is placing ice on all products. **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Food and Beverage Manager DBPR Form HR 5030-103. The manager is going to print out for all personnel to read, sign and maintain in file. **Corrective Action Taken**
Food safety inspection conducted on 9/5/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).