Tampa Palms Golf & Cc
Last inspected: Jan 15, 2026
95
Score
Public records show nine inspections at Tampa Palms Golf & Cc stretching back to 2023. Inspectors last stopped by on Jan 15, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “ice buildup in walk-in freezer on pipes and fan guard”, which has been cited two times.
The city-wide average for Tampa sits at 79, putting Tampa Palms Golf & Cc on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Ice buildup in walk-in freezer on pipes and fan guard.
14-69-4
95
Jun 17, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
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
33
Mar 25, 2025
Routine - Food
No violations found.
100
Jan 16, 2025
Routine - Food
4 critical violations. 6 major violations. 2 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot brined pickled onions made 11-15 Hot brined pickles made 11-9. House made garlic aioli made 12-26. House made chimichurri sauce dated 12-22. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot brined pickled onions made 11-15 Hot brined pickles made 11-9. House made garlic aioli made 12-26. House made chimichurri sauce dated 12-22. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well tomato soup (110F - Hot Holding). Employee reheated to 165f 10 minutes later **Corrected On-Site** **Warning**
03B-01-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen reduced oxygen packaged tuna and salmon in walk in freezer. Discussed product is packaged fresh then frozen **Warning**
03G-04-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Clam/mussel tags not marked with last date served. **Warning**
01C-03-4
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. Emailed to operator **Warning**
11-27-4
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. Observed vaccum packed cooked stuffed potatoes, prime rib **Warning**
03G-43-2
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Observed hot brined pickled onions dated 11-5, and hot brined pickles dated 11-9 in walk in cooler. Stop sale issued. **Warning**
03G-42-2
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. Observed vacuum packaged Raw salmon, raw tuna, raw flank steak Cooked meat balls, cooked flank steak, cooked stuffed potatoes, cooked prime rib. Hot brined pickled red onions and cucumbers **Warning**
03G-50-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee granola bar in reach in cooler by cooked meatballs **Warning**
08B-49-4
Basic - Equipment in poor repair. Discharge machine not actively being used tested at 0ppm chlorine **Warning**
14-11-5
27
Apr 2, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
64
Oct 16, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris build up on slicer machine adjacent to cookline reachin coolers
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along door frame
14-69-4
Basic - Single-service articles improperly stored. Observed a box of plastic cup lids stored on floor in chemical storage room
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed bowls not inverted on storage shelf in dish storage room
25-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used to scoop bulk sugar
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water damage throughout kitchen
36-32-5
70
Jun 22, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Dish area **Warning** - From follow-up inspection 2023-06-22: Observed wall and floor tiles missing or in disarray. **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Grooved cutting boards on cooks line Rusted racks in Walk in cooler Ice build up walk in freezer **Warning** - From follow-up inspection 2023-06-22: **Time Extended**
14-10-4
90
Jun 16, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 8, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm
22-41-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Establishment vacuum packaging salmon. Operator said sometimes they do it for fresh fish as well.
03G-50-1
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made sweet pickles
02C-02-5
Basic - Dishmachine missing baffles, curtains in wash/rinse tanks.
16-02-4
Basic - Hole in or other damage to wall. By produce walk in cooler
36-24-5
58
Frequently Asked Questions
When was Tampa Palms Golf & Cc last inspected?
The most recent health inspection at Tampa Palms Golf & Cc on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Tampa Palms Golf & Cc?
Across the inspection record, “ice buildup in walk-in freezer on pipes and fan guard” has been cited two times, more than any other issue at Tampa Palms Golf & Cc.
How does Tampa Palms Golf & Cc compare to other restaurants in Tampa?
Tampa Palms Golf & Cc most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Tampa Palms Golf & Cc's inspection record improved over time?
Yes. Recent inspections at Tampa Palms Golf & Cc have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Tampa Palms Golf & Cc 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 Tampa Palms Golf & Cc inspected?
Based on the inspection history on file, Tampa Palms Golf & Cc is inspected around three times per year on average.
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