Clubhouse Restaurant
Last inspected: Jan 27, 2026
61
Score
The health department has logged eight inspections at Clubhouse Restaurant, the earliest from 2022. The newest entry in the record is dated Jan 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged four times.
Clubhouse Restaurant's latest score of 61 falls below the Largo average of 75. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of moisturizer on shelf next to microwave on cook line **Repeat Violation**
41-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff observed immediately drying dishes after removing from a chemical dish machine
22-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to toasters on cook line
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff on cook line all wearing watches while handling food
13-07-4
Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customers must be escorted to restroom through food storage areas **Repeat Violation**
32-16-5
Basic - Unprotected ice machine in a customer/nonsecure area. Reach in cooler/freezers and ice machine in hallway leading to customer restrooms **Repeat Violation**
08B-62-4
61
Sep 11, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Hand lotion bottle over prep cooler on cook line, removed **Corrected On-Site**
41-10-4
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.multiple employee training certificates expired April 2025
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in sugar bins
10-01-5
Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customers must be escorted to restroom through food storage areas **Repeat Violation**
32-16-5
Basic - Unprotected ice machine in a customer/nonsecure area. Reach in cooler/freezers and ice machine in hallway leading to customer restrooms **Repeat Violation**
08B-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
58
Jan 24, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
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 packets at front counter, held less than 4 hours, time mark added **Corrected On-Site**
03F-02-5
High Priority - Displayed food not properly protected from contamination. Dry storage shelves across from restrooms **Repeat Violation**
08B-02-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs on cook line, then proceeded to continue to handle in use equipment without changing gloves and washing hands. Discussed proper hand washing with staff
12A-27-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of equipment on cook line **Repeat Violation**
23-03-4
Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customers observed walking to restroom through food storage area unaccompanied **Repeat Violation**
32-16-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in coolers/freezers containing unpackaged food in hallway leading to public restrooms **Repeat Violation**
08B-63-4
Basic - Unprotected ice machine in a customer/nonsecure area. Next to restrooms in food storage area **Repeat Violation**
08B-62-4
50
Jul 16, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Oct 10, 2023
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Displayed food not properly protected from contamination. Dry storage shelves across from restrooms **Repeat Violation**
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler handle and bottom of bread shelf on cook line **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to toasters on cook line **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar **Repeat Violation**
10-01-5
Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customers observed walking through food storage area to access restrooms unaccompanied **Repeat Violation**
32-16-4
52
Aug 25, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
26
Apr 5, 2023
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license online, validation 228718987 **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked shell egg next to diced onions, raw beef over deli meats in reach in cooler, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Reach in cooler in hallway
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
22-02-4
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 opened over 24hrs in reach in cooler, date added **Corrected On-Site**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Serving bo cut melon (56F - Cold Holding)l in shredded potatoes, removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Duct tape used to repair nonfood-contact surface. On reach in cooler handle **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above microwave, removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf in glass reach in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on service window **Repeat Violation**
40-06-5
Basic - Food stored on floor. Cooking oil on floor near coolers **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease. Cooler gaskets soiled on cook line
23-03-4
Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customer restrooms across from dry storage shelves and reach in coolers, observed customer use restroom without being escorted
32-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards on cook line
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour bins not labeled on dry storage shelf, label added **Corrected On-Site**
02D-01-5
29
Dec 8, 2022
Routine - Food
4 critical violations. 14 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over tater tots in reach in freezer , operator corrected order **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon in reach in cooler 52F, moved to reach in freezer, 40F **Corrected On-Site**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near entrance to kitchen
35A-02-6
High Priority - Pesticide-emitting strip present in food prep area. Hanging on wall above clean dishes in dishwashing area. Discussed proper use with operator, strip moved during inspection **Corrected On-Site**
41-24-4
Basic - Open dumpster lid. Shared dumpster with multiple businesses, operator closed during inspection **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered behind register, operator corrected **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on floor next to mop sink
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets 0ppm quaternary. Operator corrected during inspection 200ppm **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior with black mold like substance
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at servers station **Repeat Violation**
24-05-4
Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler in hallway **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board near toasters, employee moved during inspection **Corrected On-Site** **Repeat Violation**
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 cell phones on top of service window, phones moved during inspection **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Cooking oil on floor across from reach in coolers **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, employee moved tongs **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in brown sugar, operator corrected during inspection **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of grease in oven on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler near dish machine soiled Sides of fryers with accumulation of grease and food debris **Repeat Violation**
23-03-4
27
Frequently Asked Questions
When was Clubhouse Restaurant last inspected?
The most recent health inspection at Clubhouse Restaurant on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Clubhouse Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Clubhouse Restaurant.
How does Clubhouse Restaurant compare to other restaurants in Largo?
Clubhouse Restaurant most recently scored 61 out of 100, which is lower than the Largo average of 75.
Has Clubhouse Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Clubhouse Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Clubhouse Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Clubhouse Restaurant inspected?
Based on the inspection history on file, Clubhouse Restaurant is inspected around three times per year on average.
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