INNISBROOK RESORT & GOLF CLUB
36750 US HWY 19 N
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
4
Intermediate
4
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles where ac unit is located is damaged. The operator has a hose connected to where the unit is and a bucket on the floor. No active water draining at time of inspection. Operator has plans to fix the AC unit which is causing the leak. Warning
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on the floor in the walk in cooler. Operator discarded and sanitized at time of inspection. Corrected On-Site Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw grouper in reduced oxygen packaging does not bear a label. Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta cheese removed from package and portioned on the 4/4/25. See stop sale. Cream Fraiche opened and removed from package on 4/1/25. See stop sale. Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream fraiche and ricotta cheese Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged onsite, held longer than 48 hours: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Warning
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is packaging food items in reduced oxygen packaging on site: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Discussed the need to submit HACCP plan and need approval before conducting a special process. All food items in reduced oxygen packaging for longer than 48 hours. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Stained cutting boards. Operator states they do not cut directly in these boards. If cutting boards are in the establishment, they must be free of stains and deep grooves. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging food items on site in reduced oxygen packaging: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon with no HACCP plan submitted or approved. Operator is to stop reduce oxygen packaging products on site until HACCP plan is submitted and approved. All food items were in reduced oxygen packaging for longer than 48 hours. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F. Chef turned hot water on. Corrected On-Site Warning
Food safety inspection conducted on 4/23/2025 revealed 10 total violations (4 high priority, 4 intermediate, 2 basic).
Inspection on 7/10/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean prep table in bakery and in dish wash area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Hallway between bakery and main kitchen heavily soiled. Floor where ice machine is located, area where equipment is stored.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cook line cutting board sitting on wet wiping cloth.operator removed wet wiping cloth. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef 44F cold hold.Establishment has a big event today and has had the door opened . Operator stated they will turn down the thermostat so that it may better maintain temperature during peak periods Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemicals hanging from wire rack containing clean pans and utensils. Operator moved spray bottles Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored on wire rack as clean stained with deep grooves
Food safety inspection conducted on 7/10/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 5/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 51F cold hold, lasagna 52F cold hold, hot dogs 51F cold hold, cooked potatoes 51F cold holding,dressing 51F cold hold Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51F cold hold, lasagna 52F cold hold, hot dogs 51F cold hold, cooked potatoes 51F cold holding,dressing 51F cold hold Warning
Food safety inspection conducted on 5/21/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 12/1/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Operator removed fish from ROP packaging. **Corrective Action Taken**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment.
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dry storage door, hand wash sink was unblocked by closing the door Corrected On-Site
Food safety inspection conducted on 12/1/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).