Innisbrook Resort & Golf Club
Last inspected: Apr 23, 2026
45
Score
Public records show 10 inspections at Innisbrook Resort & Golf Club stretching back to 2022. Inspectors last stopped by on Apr 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 10 violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 73, which Innisbrook Resort & Golf Club's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 2 7lb can of almond paste rusted in dry storage. 2 5.5 lb cans of roasted red peppers dented
01B-01-4
High Priority - Live, small flying insects found 2 flies in kitchen.
35A-02-7
High Priority - Food with mold-like growth. See stop sale. 1pint of strawberries molded.
01B-07-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dry storage has rust pitted to surface.
22-31-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers stored near triple sink.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted in banquet cooler
14-17-4
Basic - Damaged/spoiled/recalled food not properly segregated. Moldy strawberries not separated from in moldy product in walk in cooler. Damaged cans of roasted red peppers not separate from undamaged cans in dry storage of catering kitchen. Rusted cans of almond paste in dry storage of pastry kitchen.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over food on storage shelf near reach in coolers.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup at walk in freezer door.
14-69-4
45
Jan 6, 2026
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. 8oz Can of harissa dented.
01B-01-4
High Priority - Live, small flying insects found 1 live fly around ice bin in loading dock area. Operator killed fly, cleaned and sanitized area. **Corrected On-Site**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with debris. **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in dry storage area rusted, Doors of walk in coolers rusted and eroded.
22-31-4
Basic - Working containers of food removed from original container not identified by common name. Oil bottle not labeled, operator labeled bottle. **Corrected On-Site**
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in coolers rusted.
14-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in pastry kitchen hand wash sink and in restrooms.
31B-04-4
Basic - Food stored on floor. Boxes of chocolate stored on floor of walk in freezer. Operator moved boxes to shelf. **Corrected On-Site**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Cracked container in ware washing station. Operator removed containers. **Corrected On-Site**
14-38-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and not durable in kitchen.
36-17-5
Basic - Equipment and utensils not properly air-dried - wet nesting. We nesting containers in ware washing area. Operator removed containers and stored them correctly. **Corrected On-Site**
24-08-4
Basic - Dead roaches on premises. 1 dead roach near ice machine in prep kitchen area. Operator removed roach and clean and sanitized area. **Corrected On-Site**
35A-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
14-09-4
Basic - Cove molding at floor/wall juncture broken/missing. Molding peeling and in disrepair in kitchen and walk in coolers
36-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine. Operator inverted ice bucket. **Corrected On-Site**
24-05-4
35
Jun 24, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged onsite, held longer than 48 hours: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. **Warning** - From follow-up inspection 2025-06-24: 3/15 pancetta stuffing 2/27 pizza sauce 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is packaging food items in reduced oxygen packaging on site: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Discussed the need to submit HACCP plan and need approval before conducting a special process. All food items in reduced oxygen packaging for longer than 48 hours. **Warning** - From follow-up inspection 2025-06-24: Operator states they have stopped using reduced oxygen method since routine inspection. All but one food package was out in the reduced oxygen package before last routine. Different food in reduced oxygen packaging then routine inspection. Date listed is the date that it was placed in the reduced oxygen packaging: 3/15 pancetta stuffing 2/27 pizza sauce made in house 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 **Admin Complaint**
03G-43-2
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Stained cutting boards. Operator states they do not cut directly in these boards. If cutting boards are in the establishment, they must be free of stains and deep grooves. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging food items on site in reduced oxygen packaging: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon with no HACCP plan submitted or approved. Operator is to stop reduce oxygen packaging products on site until HACCP plan is submitted and approved. All food items were in reduced oxygen packaging for longer than 48 hours. **Warning** - From follow-up inspection 2025-06-24: Operator reduced oxygen packaging on site: 3/15 pancetta stuffing 2/27 pizza sauce 2/3 veal stock 3/2 spinach and cream filling 1/4 poached lobster 12/28 ribeye 5/1 tri-tip Brisket 2/10 Chicken 4/5 Chicken 3/10 Date listed is the date it was placed in the reduced oxygen packaging. All food except the Tri tip was placed in the ROP package before the last routine inspection when establishment was placed on the callback. Food is different than the routine inspection. **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles where ac unit is located is damaged. The operator has a hose connected to where the unit is and a bucket on the floor. No active water draining at time of inspection. Operator has plans to fix the AC unit which is causing the leak. **Warning** - From follow-up inspection 2025-06-24: **Time Extended**
36-32-5
61
Apr 23, 2025
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged onsite, held longer than 48 hours: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream fraiche and ricotta cheese **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta cheese removed from package and portioned on the 4/4/25. See stop sale. Cream Fraiche opened and removed from package on 4/1/25. See stop sale. **Warning**
02C-01-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw grouper in reduced oxygen packaging does not bear a label. **Warning**
03G-05-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is packaging food items in reduced oxygen packaging on site: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Discussed the need to submit HACCP plan and need approval before conducting a special process. All food items in reduced oxygen packaging for longer than 48 hours. **Warning**
03G-43-2
Intermediate - Food-contact surface soiled with food debris. Stained cutting boards. Operator states they do not cut directly in these boards. If cutting boards are in the establishment, they must be free of stains and deep grooves. **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging food items on site in reduced oxygen packaging: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon with no HACCP plan submitted or approved. Operator is to stop reduce oxygen packaging products on site until HACCP plan is submitted and approved. All food items were in reduced oxygen packaging for longer than 48 hours. **Warning**
03G-50-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F. Chef turned hot water on. **Corrected On-Site** **Warning**
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles where ac unit is located is damaged. The operator has a hose connected to where the unit is and a bucket on the floor. No active water draining at time of inspection. Operator has plans to fix the AC unit which is causing the leak. **Warning**
36-32-5
Basic - Dead roaches on premises. 1 dead roach on the floor in the walk in cooler. Operator discarded and sanitized at time of inspection. **Corrected On-Site** **Warning**
35A-03-4
33
Jul 10, 2024
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
May 24, 2024
Routine - Food
No violations found.
100
May 21, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 51F cold hold, lasagna 52F cold hold, hot dogs 51F cold hold, cooked potatoes 51F cold holding,dressing 51F cold hold **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk 51F cold hold, lasagna 52F cold hold, hot dogs 51F cold hold, cooked potatoes 51F cold holding,dressing 51F cold hold **Warning**
01B-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. **Warning**
02D-01-5
70
Dec 1, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
03C-89-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by dry storage door, hand wash sink was unblocked by closing the door **Corrected On-Site**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Behind and under fixed equipment.
36-73-4
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. Operator removed fish from ROP packaging. **Corrective Action Taken**
06-09-1
74
Jun 9, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Oct 27, 2022
Routine - Food
1 critical violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
82
Frequently Asked Questions
When was Innisbrook Resort & Golf Club last inspected?
The most recent health inspection at Innisbrook Resort & Golf Club on file is from Apr 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Innisbrook Resort & Golf Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Innisbrook Resort & Golf Club.
How does Innisbrook Resort & Golf Club compare to other restaurants in Palm Harbor?
Innisbrook Resort & Golf Club most recently scored 45 out of 100, which is lower than the Palm Harbor average of 73.
Has Innisbrook Resort & Golf Club's inspection record improved over time?
No. Recent inspections at Innisbrook Resort & Golf Club have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Innisbrook Resort & Golf Club 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 Innisbrook Resort & Golf Club inspected?
Based on the inspection history on file, Innisbrook Resort & Golf Club is inspected around three times per year on average.
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