Tara Golf & Country Club
Last inspected: Oct 21, 2025
52
Score
Tara Golf & Country Club appears in inspection records 11 times, starting in 2022. On Oct 21, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
That's lower than the typical Bradenton restaurant, which scores around 83. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw chicken over cooked pasta. Person in charge removed raw chicken. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.observed in walk-in cooler cooked potatoes date marked 10/14/25. Person in charge discarded potatoes. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. observed in walk-in cooler cooked potatoes date marked 10/14/25. Person in charge discarded potatoes.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed over grill Observed over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.. observed throughout kitchen area reach in cooler gaskets soiled with mold like substance. **Repeat Violation**
23-03-4
52
Jun 18, 2025
Routine - Food
No violations found.
100
Apr 18, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Observed in dry storage dented can of blueberry sauce. Person in charge placed in office for return. **Corrective Action Taken** **Warning**
01B-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler cooked beef not date marked. Person in charge stated it was prepared on 4/15/25 and date marked accordingly. **Corrected On-Site** **Warning**
02C-02-5
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. Establishment is conducting reduced oxygen packaging of raw fish, cooked meats, and soups. Educated Person in charge on ROP and emailed Person in charge all HACCP information. **Warning**
03G-43-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Person in charge washed can opener. Observed can opener soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **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. Establishment is conducting reduced oxygen packaging of raw fish, cooked meats, and soups. Educated Person in charge on ROP and emailed Person in charge all HACCP information. **Warning**
03G-50-1
Basic - Backflow device not located for convenient service or maintenance access in dumpster area. **Warning**
29-38-4
Basic - Garbage on the pad around dumpster. **Warning**
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill Observed over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.. **Repeat Violation** **Warning**
23-03-4
50
Dec 6, 2024
Routine - Food
No violations found.
100
Dec 5, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler.cooked pasta date marked 11/23/24,hollandaise 11/27/24,cooked tomatoes 11/27/24, cooked beets 11/26/24. Educated person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler corned beef (47F - Cooling). Person in charge stated it was placed in walk in cooler on 12/4/24. Educated person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed person in charge a copy of the handout. Person in charge voluntarily discarded. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler corned beef (47F - Cooling). Person in charge stated it was placed in walk in cooler on 12/4/24. Educated person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed person in charge a copy of the handout. Person in charge voluntarily discarded. **Corrective Action Taken** **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned and sanitized can opener. **Corrected On-Site** **Warning**
22-02-4
Basic - 2 Employees with no hair restraint while engaging in food preparation. Both employees put on hat and washed hands. **Corrected On-Site** **Warning**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on cooks line in main kitchen area employee beverage on cutting board. Person in charge removed and washed cutting board. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor in walk in cooler. Person in charge removed from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Grease receptacle lid open, broken, or missing on east end of parking area. **Warning**
33-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease. **Warning**
23-03-4
45
Jun 7, 2024
Routine - Food
No violations found.
100
Jun 6, 2024
Routine - Food
5 critical violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler pasta salad date marked 5/28/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded salad. **Warning**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler on cooks line Hard Boiled Eggs (49F - Cold Holding); Cheese (48F - Cold Holding); Cooked Potatoes (50F - Cold Holding); Cut Melon (49F - Cold Holding); Cut Tomatoes (47F - Cold Holding); Cooked Shrimp (50F - Cold Holding) Person in charge stated that all items were placed in the cooler on 6/4/24. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items. **Warning**
03A-02-5
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. Observed in back kitchen area Dishwasher (Chlorine 10ppm). Person in charge chanced chlorine and Dishwasher recheck (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler on cooks line Raw Ground Beef over cooked Beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler on cooks line Hard Boiled Eggs (49F - Cold Holding); Cheese (48F - Cold Holding); Cooked Potatoes (50F - Cold Holding); Cut Melon (49F - Cold Holding); Cut Tomatoes (47F - Cold Holding); Cooked Shrimp (50F - Cold Holding) Person in charge stated that all items were placed in the cooler on 6/4/24. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items. **Warning**
01B-02-5
47
Nov 13, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line in main kitchen area. Person in charge filled paper towels .
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area of main kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
82
Aug 24, 2023
Routine - Food
3 minor violations.
View 3 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
86
Feb 8, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in main kitchen area by dish machine employee went from soiled dishes to clean dishes and failed to wash hands. Educated Person in charge on Handwashing procedures. Employee washed hands. **Corrected On-Site**
12A-13-4
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. Printed a copy of clean up procedures to Person in charge.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards used for food preparation in main kitchen area stained and deep cut marks - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees preparing food no beard guard. Employee's put on beard guard and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease over grill and fryers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
64
Sep 6, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Macaroni and Cheese (58F - Cooling); Chicken (56F - Cooling). Person in charge stated that the Chicken and Macaroni and Cheese were placed in Walk in cooler on 9/5/2022. Educated Person in charge on cooling procedures and emailed the procedures . Person in charge voluntarily discarded both items.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Macaroni and Cheese (58F - Cooling); Chicken (56F - Cooling). Person in charge stated that the Chicken and Macaroni and Cheese were placed in Walk in cooler on 9/5/2022. Educated Person in charge on cooling procedures and emailed the procedures . Person in charge voluntarily discarded both items.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cooks entree make line stained and deep cut marks.
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on employee preparing food. Employee put on beard guard and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents over grill soiled with grease.
23-03-4
61
Frequently Asked Questions
When was Tara Golf & Country Club last inspected?
The most recent health inspection at Tara Golf & Country Club on file is from Oct 21, 2025. The public record contains 11 inspections in total.
What is the most common violation at Tara Golf & Country Club?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Tara Golf & Country Club.
How does Tara Golf & Country Club compare to other restaurants in Bradenton?
Tara Golf & Country Club most recently scored 52 out of 100, which is lower than the Bradenton average of 83.
Has Tara Golf & Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Tara Golf & Country Club have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tara Golf & Country 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 Tara Golf & Country Club inspected?
Based on the inspection history on file, Tara Golf & Country Club is inspected around four times per year on average.
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