THE TESORO CLUB
2000 SE VIA TESORO
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank outside. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Bulk oil. Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning. 1 light bulb under hood. Corrected On-Site Warning
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Deli ham 3.05 and chorizo 1.6 Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Deli ham 3.05 and chorizo 1.6. cooked Short rib 1.65 Warning
- 03G-29-5:Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. HACCP plan has been submitted but has not been approved by Division. Found in reach in freezer cooked Short rib 1.65. Chef discarded. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Corrected On-Site Repeat Violation 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. Warning
Food safety inspection conducted on 5/1/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 11/1/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
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. Maui not cut open.
- 01B-04-5:High Priority - Stop Sale issued due to reduced oxygen packaging fish not removed from original package and thawed.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna not identified on menu with asterisk. Chef correcting menu's on site. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and storage unit sink downstairs. Corrected On-Site
Food safety inspection conducted on 11/1/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 4/8/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean pots and pans not stored inverted or in a protected manner.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Upstairs grill
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Clarified butter 85F out since yesterday.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter 85F out since yesterday
Food safety inspection conducted on 4/8/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Repeat Violation Warning - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-10: Hacapp plan has been submitted waiting on approval. Has been revived by district . **Time Extended** - From follow-up inspection 2024-02-14: HACCP plan received and currently under review. Must be complied by next inspection **Time Extended**
Food safety inspection conducted on 2/14/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Repeat Violation Warning - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-10: Hacapp plan has been submitted waiting on approval. Has been revived by district . **Time Extended**
Food safety inspection conducted on 1/10/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk container Corrected On-Site - From follow-up inspection 2024-01-03: **Time Extended**
- 21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Paper towel used in herbs Corrected On-Site - From follow-up inspection 2024-01-03: **Time Extended**
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avacado with sticker still on in sandwich unit - From follow-up inspection 2024-01-03: **Time Extended**
- 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - From follow-up inspection 2024-01-03: **Time Extended**
- 03G-05-5:High Priority - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **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. Repeat Violation Warning - From follow-up inspection 2024-01-03: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
Food safety inspection conducted on 1/3/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 10/18/2023
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk container Corrected On-Site
- 21-05-5:Basic - Cloth used as a food-contact surface. Paper towel used in herbs Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avacado with sticker still on in sandwich unit
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
- 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.
- 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. Roasted garlic dated September. Manager disposed of products Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Fish in ROP packaging Halibut 1 pound Salmon 8 pounds Shrimp 1/2 pound
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna 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.
- 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. Repeat Violation Warning
- 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.
Food safety inspection conducted on 10/18/2023 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).