DirtyFLRestaurant Inspection Data

ST PETERSBURG COUNTRY CLUB RES

2000 COUNTRY CLUB WAY SO

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/4/2025

Inspection #: Visit ID: 10716883

  • 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

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8737911

  • 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.

Inspection Date: 6/24/2024

Inspection #: Visit ID: 8660858

  • N/A:No Violations Were Observed

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8590979

  • 06-09-1:Basic - 1 yellow fin tuna 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 discarded fish. Stop-sale not warranted. Corrected On-Site Repeat Violation Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water stored on shelf above reach-in cooler across from convection ovens. Warning
  • 14-69-4:Basic - Ice buildup in ice cream reach-in freezer. Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Warning
  • 16-46-4:Basic - Old label stuck to metal food container after cleaning on shelf across from three-compartment sink. Repeat Violation Warning
  • 14-33-4:Basic - Reach-in cooler across from fat-fryer shelves with rust that has pitted the surface. Warning
  • 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour on shelf in prep area not labeled. Warning
  • 01B-14-4:High Priority - 1 raw shell egg stored with cracks or broken shells in reach-in cooler on cooks line. Operator discarded egg. Stop-sale not warranted. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf a. Two 4lb cans of tuna are dented at seam. b. #10 can of corn beef hash Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from convection oven at 11:30am. Employee moved items to walk-in freezer. Re temp at 1209pm a. egg salad (51F - Cold Holding); 44f b. chicken salad (51F - Cold Holding); 44f c. tuna salad (53F - Cold Holding) 47f d. cooked shrimp (53F - Cold Holding) 45f **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area is blocked by cart and floor fan. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Basket inside bowl of hand wash sink at bar. Operator removed basket. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle on top of dishmachine containing toxic substance not labeled. Warning

Inspection Date: 1/12/2024

Inspection #: Visit ID: 8359052

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portioning cup in baking powder Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Dry storage shelves
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line
  • 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. Raw tuna on cook line
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp DM at bar not reaching proper temperature for sanitation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep table on cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line
  • 08B-38-4:Basic - Food stored on floor. Boxes of food on floor in walk-in freezer Cooking oil on floor in dry storage
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Wait station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fans on cook line soiled Hood filters soiled Cooler gaskets soiled on cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage shelves
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Broken glass in chest cooler at bar
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected
  • 08B-12-5:Basic - Stored food not covered. Ice cream in chest freezer
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over chicken salad in walk-in cooler
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Behind bar over drink ice
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line over stove on cook line
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grills surface soiled. Can opener blade soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by baking sheet. Hand sink in dishwashing room blocked by bucket, removed **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line
  • 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.