1 COUNTRY CLUB LN, Belleair, FL 33756
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Poweraid drink stored in freezer drawer. Operator removed. Corrected On-Site
Basic - Food stored on floor. Oil containers stored on floor. Operator relocated items to shelves. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Basic - Cutting board at pantry section prep area has cut marks and is no longer cleanable.
Basic - Walk-in cooler shelves on right side near meat section with rust that has pitted the surface.
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket. Employee hung to dry. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with buildup on prep table. Operator placed in dishmachine and rewashed. Cutting boards on reach-in cooler on cooks line are soiled food buildup between cracks.
Basic - Ice buildup in walk-in freezer.
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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/. Cook line equipment missing from plans , wait stations not on plans - From follow-up inspection 2024-08-23: Time Extended - From follow-up inspection 2024-10-21: Plans submitted , deficiency letter issued with time extension given to operator to provide information and to update plans per plan reviewer Brady Time Extended - From follow-up inspection 2024-11-21: Plans approved but not accurate . Manager to update plans with plan reviewer Time Extended - From follow-up inspection 2024-12-30: Time Extended - From follow-up inspection 2025-02-05: 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/. Cook line equipment missing from plans , wait stations not on plans - From follow-up inspection 2024-08-23: - From follow-up inspection 2024-10-21: Plans submitted , deficiency letter issued with time extension given to operator to provide information and to update plans per plan reviewer Brady - From follow-up inspection 2024-11-21: Plans approved but not accurate . Manager to update plans with plan reviewer - From follow-up inspection 2024-12-30: Called plan reviewer Ossian Brady and he stated plans have been submitted and under review. Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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/. Cook line equipment missing from plans , wait stations not on plans - From follow-up inspection 2024-08-23: Time Extended - From follow-up inspection 2024-10-21: Plans submitted , deficiency letter issued with time extension given to operator to provide information and to update plans per plan reviewer Brady Time Extended - From follow-up inspection 2024-11-21: Plans approved but not accurate . Manager to update plans with plan reviewer Time Extended - From follow-up inspection 2024-12-30: Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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/. Cook line equipment missing from plans , wait stations not on plans - From follow-up inspection 2024-08-23: Time Extended - From follow-up inspection 2024-10-21: Plans submitted , deficiency letter issued with time extension given to operator to provide information and to update plans per plan reviewer Brady Time Extended - From follow-up inspection 2024-11-21: Plans approved but not accurate . Manager to update plans with plan reviewer Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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/. Cook line equipment missing from plans , wait stations not on plans - From follow-up inspection 2024-08-23: Time Extended - From follow-up inspection 2024-10-21: Plans submitted , deficiency letter issued with time extension given to operator to provide information and to update plans per plan reviewer Brady Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Clam/oyster tags not marked with last date served. Reviewed with manager - From follow-up inspection 2024-08-23: Time Extended
Intermediate - - From initial inspection : 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/. Cook line equipment missing from plans , wait stations not on plans - From follow-up inspection 2024-08-23: Time Extended
Basic - - From initial inspection : Basic - Ceiling tile missing in dishwashing area - From follow-up inspection 2024-08-23: Time Extended
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of food debris in the top area . Manager cleaned top area . Corrected On-Site - From follow-up inspection 2024-08-23: Time Extended
Routine - Food
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm chlorine - run twice . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Triple sink set up 200 ppm quaternary . Service scheduled for this afternoon
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 49 F, pork 50 F, cooked pasta 50 F in front area of walk in cooler . Three deliveries received this day. Manager placed food in walk in freezer for quick chill down. Recheck chicken 42 F, pork 42 F, pasta 43 F Swiss cheese 48 F , ham 46 F in glass cooler in kitchen - manager placed in walk in freezer for quick chill down Recheck Swiss cheese 41 F , ham 41 F Corrected On-Site
Intermediate - Clam/oyster tags not marked with last date served. Reviewed with manager
Intermediate - Manager or person in charge lacking proof of food manager certification for Joey. Reviewed with manager.
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/. Cook line equipment missing from plans , wait stations not on plans
Basic - Ceiling tile missing in dishwashing area
Basic - Clean chill sticks in a protected manner , stored on top of boxes in walk in freezer. Manager cleaned , and sanitized chill sticks . Manager wrapped chill sticks for storage . Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable opposite oven . Reviewed with manager .
Basic - Floor soiled/has accumulation of debris between cooking equipment at cook line. Reviewed with manager Manager cleaned area Corrected On-Site
Basic - Interior of microwave has accumulation of food debris in the top area . Manager cleaned top area . Corrected On-Site
Portable fire extinguisher gauge in red zone in the serviced station in the kitchen . For reporting purposes only.
Routine - Food
Inspection Completed - No Further Action
High Priority - 4 Shell eggs in use or stored with cracks or broken shells in banquet kitchen . See stop sale. Manager discarded eggs . Corrective Action Taken Repeat Violation
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Creamy vegetable soup 58 F , vegetable soup 48/49 F at 10:35 am cooling in walk in cooler overnight . Soups in deep , covered pans . Reviewed with manager proper cooling methods .Manager discarded food. Corrected On-Site
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -vegetable soup 58 F , vegetable soup 48/49 F at 10:35 am cooling in walk in cooler overnight . Soups in deep , covered pans . Manager discarded Corrective Action Taken
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground beef over hotdogs in walk in cooler . Manager rearranged food. Corrected On-Site
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. Heavy cream, milk in walk in cooler - manager date marked items Corrected On-Site
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events and specials . Raw animal foods must be fully cooked prior to service. . Manager printed and posted consumer advisory . Corrected On-Site
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ten employees training expired 10/2022.Reviewed with manager.
Basic - Damaged food not properly segregated. 4 Shell eggs in use or stored with cracks or broken shells in banquet kitchen . Manager discarded eggs. Corrected On-Site
Basic - No handwashing sign provided at a hand sink used by food employees near large ice machine.
Basic - Stored food ( cut vegetables ) not covered in walk in cooler . Reviewed with manager .Manager covered vegetables. Corrected On-Site
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm quaternary .Manager changed solution . Recheck 200 ppm quaternary Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table near cook line. Operator placed in walk-in cooler butter (63F) Re temp at 2:45pm Butter 47f Discussed with operator time as a public health control. Emailed operator written procedures. Corrective Action Taken
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connected to faucet at mop sink near dry-storage missing vacuum breaker.
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans not air-dried on shelf in warewashing area.
Basic - Equipment in poor repair. Shelves in warewashing area rusted.
Basic - Ice buildup in reach-in freezer in prep area.
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen shows mold like substance on interior ceiling.
Basic - Food stored on floor. Case of fry oil on floor in kitchen. Operator moved to shelf. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented/rusted cans present. See stop sale. 1 number 10 can of tomato sauce dented on top seam. Repeat Violation
High Priority - Non-food grade paper/paper towel used as liner for food container. Operator changed to wax paper. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (130F - Hot Holding) temped at 10:50; chef put in oven. Retemped at 11:35 at 173F. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard on the cook line in the kitchen shows accumulation of debris. Repeat Violation
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin shows mold like substance. Repeat Violation
Basic - Carbon dioxide/helium tanks not adequately secured. Two helium tanks not secured properly in dry storage area where the bag in box system is located.
Basic - Damaged/spoiled/recalled food not properly segregated. 1 number 10 can of tomato sauce dented on top seam. Repeat Violation
Basic - Dead roaches on premises. 1 dead roach in dry storage area. Operator cleaned and sanitized the area. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf above prep table in dish area. Operator disposed of drink. Corrected On-Site
Basic - Exposed studs/joists/rafters present in food storage area. Air conditioning vent duct work exposed and tearing in dry storage area. Exposed insulation over dry storage shelves. Air conditioning unit in dry storage shows accumulation of mold like debris.
Basic - Food stored on floor. Case of tomatoes on the floor in the walk-in cooler. Operator moved case to the produce shelf. Corrected On-Site Repeat Violation
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on railing in expo area in kitchen. Educated employee and they put tongs in dish, took clean tongs put into plastic 1/6 pan to store. Corrected On-Site
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line shows accumulation of debris on the bottom of oven. Microwave interior on cook line above cutting board shows accumulation of debris.
Basic - No handwashing sign provided at a hand sink used by food employees. No sign for hand wash sink located in the server area. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two door stand up cooler located in kitchen near the dish area shows mold like substance Repeat Violation
Basic - Reuse of single-service or single-use articles. Re use of sour cream containers for holding untensils located in the dish area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of Cherry pie filling. 1 #5 can of hoisin, both dented on top and bottom.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer was at 0 ppm, employee corrected by adding quaternary sanitizer to obtain level of 200 ppm. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 49 F. Employee moved to freezer. Re temped at 41 F. Corrected On-Site Repeat Violation
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. Milk and half and half not dated after being open 24 hours or more. Employee dated properly. Corrected On-Site
Intermediate - Food-contact surface soiled with food debris. Slicer guard soiled with debris. Operator took apart and washed and sanitized properly. Corrected On-Site Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Employee identified and labeled properly. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back of kitchen to the left of dry storage has mold like substance in interior. Repeat Violation
Basic - Bowl or other container with no handle used to dispense food. Cup in flour bin. Employee moved the cup and provided a scoop with handle. Corrected On-Site
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of hoisin and cherry on dry storage shelf.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys above prep sink. Operator moved to proper location. Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans in the dish area.
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting romaine heads before washing. Educated employee and they washed produce properly and then cut. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Split pea soup date marked 11/20 in walk-in cooler. Operator discarded Repeat Violation
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Split pea soup date marked 11/20 in walk-in cooler Repeat Violation
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Small temporary buffet set up with no sneezeguards or lids. Operator covered with wrap. Discussed with operator that sneeze guards must be in place
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall single door reach-in cooler of back cook line: cut lettuce 45°F. Discussed with operator to verify employees aren't leaving foods out Repeat Violation
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Par cooked chicken in walk-in cooler over cooked potatoes. Per operator the temperature only reaches 155°F on initial drop in fryer. Discussed proper food storage
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill sticks on floor of walk-in freezer
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Empty beverage container on prep table of kitchen.
Basic - Food stored on floor. Box of pancakes on floor of walk-in freezer. Operator elevated Corrected On-Site
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Maximum temp was at 184°F. Gauge never went above 120°F
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Four door reach-in cooler of kitchen
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates not inverted
Basic - Water leaking from pipe and/or faucet/handle. Dump sink next to ice well
Basic - Worn, torn and/or soiled floors/carpeting. Syrup on floor of bar