DirtyFLRestaurant Inspection Data

LANSBROOK GOLF CLUB

Based on 6 health inspections, LANSBROOK GOLF CLUB in PALM HARBOR has earned a 4.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

4605 VILLAGE CENTER DR

Overall Food Safety Rating

★★★★☆ (4.2/5)
Based on 6 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 10914596

Met Inspection Standards

1 int, 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 the original container not labeled with common name. Discussed the need to label all foods removed from the original container container with common name Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

5/12/2025· 10mo ago

Visit ID: 10759703

Met Inspection Standards

2 basic

  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Refrigerator in back room has cracks at the bottom of the unit with pieces of plastic cover missing.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing food removed from its original container container not labeled with common name.

3/17/2025· 12mo ago

Visit ID: 10759522

Follow-up Inspection Required

1 int

  • 53B-01-5:Intermediate - Observed - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only food handlers training available is for Teri, who's expired in 8/28/2022. Missing training for Michael, Kirsten, Christina. Warning - From follow-up inspection 2025-03-17: Admin Complaint

1/14/2025· 1y 1mo ago

Visit ID: 8783368

Follow-up Inspection Required

3 int, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer spray tested above 500ppm quaternary. Operator refilled, second test 300ppm Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both test kits expired in 2023. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only food handlers training available is for Teri, who's expired in 8/28/2022. Missing training for Michael, Kirsten, Christina. Warning
  • 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. For 3 employees Michael, Kirsten, Christina. Warning

5/21/2024· 1y 9mo ago

Visit ID: 8559141

Met Inspection Standards

1 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. During inspection secured Corrected On-Site

11/27/2023· 2y 3mo ago

Visit ID: 8381719

Met Inspection Standards

1 int, 2 basic

  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues in storage room
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food . -Whole tomatoes stored over packages of bread in walk in cooler - whole onions over cooked mushrooms in walk in cooler
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.