PALMA CEIA GOLF CLUB
1601 S MACDILL
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 3 health inspection reports
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
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 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).