PALMA CEIA GOLF CLUB
1601 S MACDILL
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Food stored on floor inside walk in freezer.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler. Chef discarded drink. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Tarragon dated 12/29/2024 has mold growing inside it.
- 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. Rice dated 01/02/2024. Tarragon dated 12/29/2024.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cooked rice dated 01/02/2024 is spoiled. Inside drawers underneath flat top grill. Raw beef spoiled in drawers underneath flattop grill.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter held out overnight at71F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at room temperature 71F.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk cooked and held longer then 24 hours has no date markings inside double stacked refrigerator at end of cooks line.
Food safety inspection conducted on 1/15/2025 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).
Inspection on 8/1/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler on cooks line. Employee removed and properly stored drink. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of reach in cooler on cooks line. Employee removed and properly stored cell phone. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth stored in cutting board on cooks line employee removed cloth and properly stored it. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 98F. Employee dumped water and placed utensils at dishwasher. Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature measuring device not used to test dishwasher.
- 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. High temperature dishwasher reaches 141F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
Food safety inspection conducted on 8/1/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under equipment at bar and in kitchen and dry storage. Warning - From follow-up inspection 2024-03-21: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and smoker soiled. Warning - From follow-up inspection 2024-03-21: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled operator removed and states he will replace. Warning - From follow-up inspection 2024-03-21: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator. Warning - From follow-up inspection 2024-03-21: **Time Extended**
- 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Establishment not currently taking temperature logs. I discussed with the operator that it is required, and the importance of monitoring temperatures. Compressor in middle walk in cooler went down and operator is unaware how long it has been inoperable. Warning - From follow-up inspection 2024-03-21: **Time Extended**
Food safety inspection conducted on 3/21/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 3/20/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks next to Co2 rack not secured. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipment at bar and in kitchen and dry storage. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and smoker soiled. Warning
- 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelving in middle walk in cooler. Operator started sending shelving parts to dish area during inspection. **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in walk in cooler out of temperature. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items where kept out of temperature, walk in cooler compressor tripped. Establishment does not currently take temperature logs, was unable to determine when the temperature went out. swiss (46F - Cold Holding); blue cheese (46F - Cold Holding); Plant Foods (47F - Cold Holding); mozzarella (47F - Cold Holding); Gorgonzola (47F - Cold Holding); harvarti (46F - Cold Holding); ham (46F - Cold Holding); goat cheese (46F - Cold Holding); feta (48F - Cold Holding); fresh mozzarella (47F - Cold Holding); butter packs (47F - Cold Holding); provolone (46F - Cold Holding); pepper jack cheese (47F - Cold Holding); cheddar (47F - Cold Holding); fresco cheese (52F - Cold Holding); chicken salad (53F - Cold Holding); egg salad (54F - Cold Holding); tuna salad (54F - Cold Holding); pasta salad (53F - Cold Holding); lamb (52F - Cold Holding); shrimp (53F - Cold Holding); seafood Dip (52F - Cold Holding); quiche (51F - Cold Holding); ground pork (57F - Cold Holding); lasagna (54F - Cold Holding); garbanzo bean soup (48F - Cold Holding); olive tepanade (52F - Cold Holding); vegetable soup (52F - Cold Holding); black bean soup (54F - Cold Holding); vodka sauce cream base (53F - Cold Holding) Warning
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quatinary sanitizer above 500ppm at 3 compartment sink, operator will manually set up until dispenser has been repaired. Discussed proper dish washing with operator. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled operator removed and states he will replace. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At end of hot line. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator. Warning
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Establishment not currently taking temperature logs. I discussed with the operator that it is required, and the importance of monitoring temperatures. Compressor in middle walk in cooler went down and operator is unaware how long it has been inoperable. 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. Some items not marked, and other items marked with incorrect date, 1 item marked 3-22, today is 3-20. Warning
Food safety inspection conducted on 3/20/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by 3 compartment sink have buildup of dust.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 112F. Chef discarded water and placed utensils at dishwasher. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor underneath 3 compartment sink. Chef removed and properly stored sanitizer solution. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working with no manager food certification present.
- 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. Pork belly made on Sunday has no date markings. Chef added proper date markings to pork sauce. Corrected On-Site
Food safety inspection conducted on 2/14/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 8/17/2023
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Chef removed drink and properly stored it. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler in pantry are torn. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside pantry reach in cooler are soiled with old food debris.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 98F. Chef discarded water and placed utensils at dishwasher. Corrected On-Site
Food safety inspection conducted on 8/17/2023 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).