Clubhouse
Last inspected: Mar 30, 2026
100
Score
Clubhouse appears in inspection records 11 times, starting in 2022. Clubhouse was last inspected on Mar 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
No violations found.
100
Mar 19, 2026
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 lbs of salmon portions thawed out in Rop packaging that specifies product to be removed from package before thawing still in sealed packages, chef discarded items.
01B-13-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher in kitchen not reaching 160f max temp was 152f, also black dot strip did not turn black when used multiple times.
22-57-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher behind bar using chlorine not reaching the proper ppm , test strips read less than 10ppm.
22-49-4
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. Observed gallon of milk in walk in cooler, open more than 24 hours without date mark after opening, chef put date mark on milk. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink behind bar with bar items on top of the sink , employee moved items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink behind bar without paper towels , manager placed paper towels at hand sink . **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Unlabeled spray bottle with blue liquid behind the bar , manager properly labeled item . **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.wet mop stored in back kitchen area close to front line in a wet mop bucket , manager hung mop to dry. **Corrected On-Site**
42-01-4
Basic - Food stored on floor. Observed multiple boxes of grouper , turkey breast , chicken , and green beans food stored in the walk in freezer on the floor , chef raised items off the floor . **Corrected On-Site**
08B-38-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 10 lbs of salmon portions thawed out in Rop packaging that specifies product to be removed from package before thawing , still in sealed packages, chef discarded items.
06-09-1
37
Oct 2, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 45F at 2:51pm in front line Reach in cooler stored unused in prior 24 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 56F at 3:03pm placed in front line cooler from Reach in cooler at 11:30am cooled to 39F at 3:36pm, salsa 56F at 3:03pm placed in front line cooler from Reach in cooler at 11:30am cooled to 43F at 3:36pm. **Corrected On-Site**
03A-02-5
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. Milk in front line Reach in cooler not date marked. Manager discarded milk during time of inspection. **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of 2 soda gun nozzles are soiled at bar area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink at front line drinks service station used for dumping ice.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at back of kitchen adjacent to deli slicer. Located at bar area. Employee provided paper towels during time of inspection. **Corrected On-Site**
31B-02-4
Basic - Insect control device installed over food preparation area. Bug zapper installed over clean sheet pans, located adjacent to 4-door food warmer. Employee relocated sheet pans during time of inspection. **Corrected On-Site**
35B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on service line prep table. Manager discarded drink during time of inspection. **Corrected On-Site**
12B-07-4
45
Jan 10, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Cheddar Cheese Sauce
01B-01-4
Intermediate - Chemical test kit provided has expired when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Located at bar are Dish machine.
16-37-1
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 in Reach in cooler not date mark. Operator added date to heavy cream during time of inspection. **Corrected On-Site**
02C-03-5
Basic - Unclean building components, attachments or fixtures. Walk in cooler fan covers.
36-50-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deep fryer exterior soiled with oil debris. 2 Unused Wells brand drawers in kitchen service line soiled.
23-03-4
Basic - Light shield damaged/in disrepair. Light cover at entrance of Walk in cooler broken.
38-01-4
Basic - Food stored on floor. Raw chicken, potato fry, and Mac and cheese stored on floor of Walk in freezer. Operator relocated all items to an approved location off floor during time of inspection. **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in cutting board storage located next to warmer in kitchen area.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located adjacent to dish pit. **Repeat Violation**
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Salt adjacent to 2 compartment prep sink on front line not labeled. Operator labeled salt during time of inspection. **Corrected On-Site**
02D-01-5
50
Aug 2, 2024
Complaint Full
No violations found.
100
Aug 1, 2024
Complaint Full
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies landing on prep table and clean equipment in back kitchen **Warning**
35A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 20 rodent droppings along floor behind True Refrigerator and adjacent to 2-compartment sink 8 rodent droppings along floor under 2-compartment sink 3 rodent droppings under a shelf of dishes **Warning**
35A-04-4
High Priority - Roach excrement and/or droppings present. Observed roach excrement along wall above mop sink and on hooks to hang mop **Warning**
35A-23-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed spray hose nozzle soiled with black mold like substance at 3-compartment sink in dish pit. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with sanitizer not labeled above hand sink on cookline Corrected -observed employee label **Corrected On-Site** **Warning**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table next to alto-shaam warmer oven on back kitchen **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine adjacent to 3-compartment sink. **Warning**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 5 dead flies along floor behind blender machine in back prep kitchen 3 dead flies along floor in dry storage room 1 dead fly on dry storage shelf with food 8 dead maggots along floor under hand sink in dish area **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop bulk rice **Warning**
14-01-5
Basic - Dead roaches on premises. 1 dead roach on top of paper towel dispenser at hand sink in back kitchen 1 dead roach on wall in utility closet adjacent to mop sink 1 dead roach on window seal of manager office adjacent to ice machine in dish area **Warning**
35A-03-4
Basic - Drain cover(s) missing. At mop sink **Warning**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 3 employee drinks stored on prep table on service line Corrected- observed employee remove **Corrected On-Site** **Warning**
12B-07-4
Basic - Insect control device installed over food preparation area. Observed bug zapper stored over prep table next to soda machine **Warning**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing at True 3-door reaching cooler on cookline adjacent to 2-compartment sink. **Warning**
05-09-4
Basic - Single-service articles improperly stored. Observed a box of Togo cups stored on floor in dry storage room **Warning**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink Corrected observed mop removed **Corrected On-Site** **Warning**
42-01-4
30
Apr 30, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in coolers on line
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks: - Bottled water over expo line - Employee drink on dish machine - Employee drinks in prep sink in back kitchen area near walk in cooler
12B-07-4
Basic - Food stored on floor. Observed boxes of food on floor of freezer during inspection
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Gaskets on reach in coolers soiled with food debris - Line equipment soiled with dried grease and food debris.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in soiled water during inspection. Operator hung mop to dry and emptied bucket. **Corrected On-Site**
42-01-4
70
Aug 4, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-08-04: **Time Extended**
16-62-1
90
Aug 2, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items held over 4 hours ambient air temperature 47 f no temperatures taken Stop sale : raw chicken 47 f cook mushrooms 48 f raw tuna 48 f cream sauce 48 f reach in cooler on cooks line across from stove top grill. Cold holding walk in cooler butter 44 f cheese 45 f operator moved to colder area of walk in cooler. Dining room bar in house ranch dressing 67 f cut lettuce 60 f discussed with operator to use time as public health four hours **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items held over 4 hours ambient air temperature 47 f no temperatures taken Stop sale : raw chicken 47 f cook mushrooms 48 f raw tuna 48 f cream sauce 48 f reach in cooler on cooks line across from stove top grill.
01B-02-5
High Priority - Displayed food not properly protected from contamination. Cut lettuce, cheese cake, in house ranch dressing sitting on table for customers to grab as buffet. Temporary service area.
08B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled employee cleaned blade **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna no symbol on menu
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
47
Feb 21, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from flat top grill Cold holding: potato dumplings 47 f raw chicken 44 f cooked onions 45 f horseradish 45 f sour cream 45 f cut tomatoes 45f operator moved to freezer 2nd temp 43 f all items. **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Provided for operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. By blue tape due to plumbing. Hot and cold water runs through dish machine at time of inspection. Blocked hand washing sink by walk in cooler operator removed pans from sink. **Corrective Action Taken**
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator to post on wall observed employee post on wall. **Corrected On-Site**
02B-02-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.for high temperatures machine wash gauge not moving.
16-38-5
61
Oct 17, 2022
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Frequently Asked Questions
When was Clubhouse last inspected?
The most recent health inspection at Clubhouse on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Clubhouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Clubhouse.
How does Clubhouse compare to other restaurants in Tampa?
Clubhouse most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Clubhouse's inspection record improved over time?
Yes. Recent inspections at Clubhouse have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Clubhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Clubhouse inspected?
Based on the inspection history on file, Clubhouse is inspected around three times per year on average.
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