19 Th Hole
Last inspected: Apr 1, 2026
45
Score
Across the available record, 19 Th Hole has 11 inspections on file, the first dated 2022. On Apr 1, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
Looking across the full record, “food stored on floor” is the recurring theme, flagged three times.
The city-wide average sits at 79, which 19 Th Hole's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 46 F, butter milk 56 F, Per operator items have been in reach in cooler since 10 am. Time temped 1:55 pm. Operator voluntary discarded.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork on shelf in walk in cooler. Operator relocated. **Corrected On-Site**
08A-20-5
High Priority - Container of medicine improperly stored. Medicine on shelf over clean dishes in kitchen. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in Handwash sink near soda machine in kitchen. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk rice.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables in kitchen.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen near walk in cooler.
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed metal pan then dipped in sanitizer without rinsing. Inspector spoke with operator about proper dish washing procedures.
16-13-5
Basic - Food stored on floor. Bulk oil on floor in kitchen. Operator relocated. **Corrected On-Site**
08B-38-4
45
Oct 2, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed silverware in hand wash sink in server area at time of inspection.
31A-11-4
Basic - Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored near ice machine not secured. Operator placed chain around during inspection. **Corrected On-Site**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust on walk in coolers at time fan shroud at time of inspection not open
23-03-4
82
Feb 14, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
52
Oct 3, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter held on time as a public health control was put back inside reach in cooler at the end of previous shift. Chef discarded butter.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Butter held on time put back inside reach in cooler on cooks line. Chef discarded butter. **Corrected On-Site**
03F-04-5
High Priority - Food with mold-like growth. See stop sale. Buttermilk has mold inside carton.
01B-07-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from filter on side of ice machine.
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of quaternary ammonia. Chef refilled bucket retested at 150ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor underneath hand washing sin on cooks line. Chef removed and emptied sanitizer bucket. **Corrected On-Site**
21-38-4
Basic - Food stored on floor. Food stored on floor inside walk in freezer. Employees removed food from floor and property stored it. **Corrected On-Site**
08B-38-4
47
Jun 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Susan Kendrick. Jose Sanchez. Devon shearer. **Warning** - From follow-up inspection 2024-04-18: **Time Extended** - From follow-up inspection 2024-06-04: **Admin Complaint**
53B-01-5
90
Apr 18, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. - From follow-up inspection 2024-04-18: High temperature dishwasher reaches 156F. **Admin Complaint**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Susan Kendrick. Jose Sanchez. Devon shearer. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dishwasher tested 0ppm of chlorine also only reaches high temperature of 154F. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. **Warning** - From follow-up inspection 2024-04-18: **Admin Complaint**
16-59-1
74
Apr 9, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
58
Aug 31, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. - From follow-up inspection 2023-08-31: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents overtop salad station has buildup of dust. - From follow-up inspection 2023-08-31: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food stored on floor. Food stored on floor inside walk in freezer. **Repeat Violation** - From follow-up inspection 2023-08-31: **Time Extended**
08B-38-4
86
Aug 24, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Feb 21, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef wrapping sliced cheese with bare hands. Had a discussion with chef about bare hand contact with ready to eat food and wearing gloves. Chef washed hands and put on gloves. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter held on time as a public health control has no time stamp. Chef added proper time stamp to butter. **Corrected On-Site**
03F-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 onions,shallot butter,black beans,pork ribs, prepared on Sunday 02-19-2023 has no date markings. Chef added proper date markings to food. **Corrected On-Site**
02C-02-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. 3 compartment sink has wash and sanitizer with no rinse step. Had a discussion with employee about proper steps when using a 3 compartment sink. Employee filled sink with rinse water. **Corrected On-Site**
16-16-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door on cooks line. Chef removed tongs and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth used underneath cutting boards in pantry area. Chef removed cloth from underneath cutting boards. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in bar area.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients on cooks line. Chef added proper labeling to bottles.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
02D-01-5
52
Aug 5, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 76F. Chef removed utensils and water placed at dishwasher. **Corrected On-Site**
10-05-5
Basic - Carbon dioxide/helium tanks not adequately secured. C02 tanks not secured. Chef secured c02 tanks. **Corrected On-Site**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs and properly stored it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Soiled dry wiping cloth in use. Soiled dry cloth sitting on cutting board on cooks line. Employee removed cloth and properly stored it. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients on cooks line. Employee labeled containers. **Corrected On-Site**
02D-01-5
70
Frequently Asked Questions
When was 19 Th Hole last inspected?
The most recent health inspection at 19 Th Hole on file is from Apr 1, 2026. The public record contains 11 inspections in total.
What is the most common violation at 19 Th Hole?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at 19 Th Hole.
How does 19 Th Hole compare to other restaurants in Tampa?
19 Th Hole most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has 19 Th Hole's inspection record improved over time?
No. Recent inspections at 19 Th Hole have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at 19 Th Hole means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 19 Th Hole inspected?
Based on the inspection history on file, 19 Th Hole is inspected around three times per year on average.
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