DirtyFLRestaurant Inspection Data

TOPGOLF ST PETERSBURG

TOPGOLF ST PETERSBURG located in ST. PETERSBURG has undergone 8 health department inspections, achieving a 3.7/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

220 CARILLON PKWY N

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 8 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13643472

Met Inspection Standards

2 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2026-03-04: **Time Extended**
  • 08B-52-4:Basic - - From initial inspection : Basic - Walk in freezer Food stored under dripping water line. Employee moved boxes. Warning - From follow-up inspection 2026-03-04: **Time Extended**

3/3/2026· 1mo ago

Visit ID: 13494403

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 10-17-4:Basic - In-use 3 knives stored in cracks between pieces of equipment. Under Buffalo sauce at cook line. Warning
  • 08B-52-4:Basic - Walk in freezer Food stored under dripping water line. Employee moved boxes. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher high temperature max 150 temperature- Establishment manually added quaternary to machine tested with test strip 500+ppm. Spoke with establishment- Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed dishwasher high temperature max 150 temperature- Establishment manually added quaternary to machine tested with test strip 500+ppm. Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed dishwasher high temperature max 150 temperature- Establishment manually added quaternary to machine tested with test strip 500+ppm. Warning

8/27/2025· 7mo ago

Visit ID: 13494179

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

8/15/2025· 8mo ago

Visit ID: 10887182

Follow-up Inspection Required

1 int

  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.156 degrees ran 3 x Warning

2/25/2025· 1y 1mo ago

Visit ID: 10722865

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

11/18/2024· 1y 4mo ago

Visit ID: 8788792

Met Inspection Standards

1 high, 1 basic

  • 08B-52-4:Basic - Walk in freezer boxes of soft pretzel bits stored under dripping water. Employee moved. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line cheese sauce (116F - Hot Holding); tomato soup (117F - Hot Holding); blanco sauce (117F - Hot Holding Took all three to oven to reheat. Retemp all 172 Corrected On-Site

4/23/2024· 1y 11mo ago

Visit ID: 8561722

Met Inspection Standards

4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack in dry storage area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice build up at the bottom stand alone freezer on cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored on oven handle on cook line. Tongs were sent to be washed and sanitized. Tongs stored in third pan. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bump bar on expo line soiled with food debris. Employee clean and sanitized during inspection. Corrected On-Site

11/29/2023· 2y 4mo ago

Visit ID: 8386543

Met Inspection Standards

1 high, 2 int, 4 basic

  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf #10 can of pizza sauce #10 can Artichoke hearts
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven bracket.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler door on cook line soiled with food debris.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Reach-in cooler a. Unwashed strawberries stored above ready to eat food.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf #10 can of pizza sauce #10 can Artichoke hearts
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table.
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training provided through unapproved provider Food Handler Cooperation.