ST PETERSBURG COUNTRY CLUB RES
2000 COUNTRY CLUB WAY SO
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the walk-in cooler. Operator placed thermometer near door. **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide tank in bar area not adequately secured. Operator secured tank. **Corrected On-Site**
- 24-27-4:Basic - Clean plates stored next to handwash/food preparation sink exposed to splash in bar area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven fan guard on cooks line soiled with food buildup.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. 1 raw egg cracked in walk-in cooler. Observed operator discard cracked egg. Stop sale not warranted. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1055am walk-in cooler at 11:00am. Operator placed items in ice bath. Rechecked temps. a. sliced cheese (47F - Cold Holding) 38f b. cooked pasta (46F - Cold Holding); 38f c. french onion soup (45F - Cold Holding) 36f From bar area. a. 10 butter packets (77F - Cold Holding) Operator discarded butter packets. **Corrected On-Site**
- 27-19-4:Intermediate - Handwash sink in warewashing area does not have enough water pressure to properly wash hands.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic container stored inside bowl of hand wash sink in warewashing area. Operator removed container. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in warewashing area. Ran hot water for two minutes max temp 80f. **Repeat Violation**
Food safety inspection conducted on 4/4/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 11/8/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 10 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. Observed operator discard fish. Stop sale not warranted. **Corrected On-Site** **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler near flat-top grill.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected Y-splitter at mop sink without vacuum breaker.
- 31A-11-4:Intermediate - Handwash sink used as a dump sink in bar area.
- 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.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in warewashing area. Ran water for 5 minutes 82f.
Food safety inspection conducted on 11/8/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).