DirtyFLRestaurant Inspection Data

INNISBROOK RESORT & GOLF CLUB

Health inspection records show INNISBROOK RESORT & GOLF CLUB in PALM HARBOR has 7 inspections with a food safety rating of 2.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

36750 US HWY 19 N

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 10933101

Met Inspection Standards

2 high, 2 int, 11 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine. Operator inverted ice bucket. Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Molding peeling and in disrepair in kitchen and walk in coolers
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach near ice machine in prep kitchen area. Operator removed roach and clean and sanitized area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. We nesting containers in ware washing area. Operator removed containers and stored them correctly. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and not durable in kitchen.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container in ware washing station. Operator removed containers. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of chocolate stored on floor of walk in freezer. Operator moved boxes to shelf. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in pastry kitchen hand wash sink and in restrooms.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in coolers rusted.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil bottle not labeled, operator labeled bottle. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 8oz Can of harissa dented.
  • 35A-02-7:High Priority - Live, small flying insects found 1 live fly around ice bin in loading dock area. Operator killed fly, cleaned and sanitized area. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with debris. Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dry storage area rusted, Doors of walk in coolers rusted and eroded.

6/24/2025· 8mo ago

Visit ID: 10825739

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 36-32-5:Basic - - From initial inspection : 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 - From follow-up inspection 2025-06-24: **Time Extended**
  • 01B-13-4:High Priority - - From initial inspection : 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 - From follow-up inspection 2025-06-24: 3/15 pancetta stuffing 2/27 pizza sauce 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 **Time Extended**
  • 03G-43-2:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-06-24: Operator states they have stopped using reduced oxygen method since routine inspection. All but one food package was out in the reduced oxygen package before last routine. Different food in reduced oxygen packaging then routine inspection. Date listed is the date that it was placed in the reduced oxygen packaging: 3/15 pancetta stuffing 2/27 pizza sauce made in house 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-06-24: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-06-24: Operator reduced oxygen packaging on site: 3/15 pancetta stuffing 2/27 pizza sauce 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 Date listed is the date it was placed in the reduced oxygen packaging. All food except the Tri tip was placed in the ROP package before the last routine inspection when establishment was placed on the callback. Food is different than the routine inspection. Admin Complaint

4/23/2025· 10mo ago

Visit ID: 8783416

Follow-up Inspection Required

4 high, 4 int, 2 basic

  • 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

7/10/2024· 1y 8mo ago

Visit ID: 8822440

Met Inspection Standards

2 high, 1 int, 3 basic

  • 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

5/24/2024· 1y 9mo ago

Visit ID: 8678220

Met Inspection Standards
  • N/A:No Violations Were Observed

5/21/2024· 1y 9mo ago

Visit ID: 8563759

Follow-up Inspection Required

2 high, 1 basic

  • 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

12/1/2023· 2y 3mo ago

Visit ID: 8381775

Met Inspection Standards

2 int, 2 basic

  • 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