DirtyFLRestaurant Inspection Data

OLD MEMORIAL GOLF CLUB

OLD MEMORIAL GOLF CLUB has 7 health inspections on file for its TAMPA location, with an overall rating of 3.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

13600 NATIONAL GOLF DR

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 10919120

Follow-up Inspection Required

4 high, 7 int, 9 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Multiple container of flours stored on floor in dry food storage room and 2 containers of raw steak in walk-in cooler. Operator moved items to shelves. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Chef removed tongs from oven handle. Corrected On-Site Warning
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. At cook line. Chef removed knives to dish machine. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven at cook line. Warning
  • 33-11-4:Basic - Missing drain plug at dumpster. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. Warning
  • 08B-12-5:Basic - Stored food not covered. Chili and Au Jus in walk-in cooler. Operator covered at time of inspection. Corrected On-Site Warning
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Garbanzos Beans and Mandarin Oranges. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soup in walk-in cooler. Employee rearranged items at time of inspection. Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes to dish machine, then went to expo line to picked up plated food for customers without washing hands first. Discussed with chef about proper handwashing techniques. Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary tested 500+ppm in three-compartments sink at bar. Employee remade sanitizer, tested 200ppm. Corrected On-Site Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At bar. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Chicken breast. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is setup an outdoor grill station next to the concession stand in the middle of the golf course, it's for weekend use only per operator. Warning
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. The establishment serving raw oysters occasionally. Warning
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided a copy to operator by email. Operator print and post at time of inspection. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked macaroni in walk-in cooler. Warning

6/2/2025· 9mo ago

Visit ID: 10701613

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

10/22/2024· 1y 4mo ago

Visit ID: 8785533

Met Inspection Standards

2 high, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on shelf over reach-in cooler at cook line. Employee discarded water. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100ppm. Employee reset sanitizer, tested 200ppm. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of whipped butter 64 F in reach-in cooler on cook line. Employee states that it was stored on prep table for about 30 minutes and just moved into the reach-in cooler. **Corrective Action Taken** Repeat Violation

4/2/2024· 1y 11mo ago

Visit ID: 8517646

Met Inspection Standards

4 high, 2 int, 1 basic

  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. On cook line. Employee cleaning at time of inspection. **Corrective Action Taken**
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rinsed soiled dishes and placed in dish machine to clean, then handled clean dishes without washing hands first.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water temp 81F on cook line. Employee discarded water at time of inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test less than 100ppm. Employee reset solution, test 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of butter (62F - Cold Holding)stored on counter top at cook line. Recommended time control for semi soft butter.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumped water and rinsed glasses in handwash sink at bar. Discussed with employee that handwash sink is for hand wash only.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at prep area.

12/5/2023· 2y 3mo ago

Visit ID: 8525774

Follow-up Inspection Required

1 int

  • 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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. Warning - From follow-up inspection 2023-10-13: In progress. **Time Extended** - From follow-up inspection 2023-12-05: Operator created a plan but has not submitted. Admin Complaint

10/13/2023· 2y 5mo ago

Visit ID: 8517218

Follow-up Inspection Required

1 int

  • 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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. Warning - From follow-up inspection 2023-10-13: In progress. **Time Extended**

10/4/2023· 2y 5mo ago

Visit ID: 8384151

Follow-up Inspection Required

2 int

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at end of cook line blocked off with duct tapes, not accessible for employees to wash hands due to plumbing issues. Discussed with operator about handwash sink must be repaired and accessible for employees within 7 days. 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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. Warning