The Vinoy Resort and Golf Club - Paul's Landing
Last inspected: Apr 8, 2026
70
Score
Going back to 2022, The Vinoy Resort and Golf Club - Paul's Landing has 12 inspections in the public record. The latest inspection on file is from Apr 8, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in cooler: pico (47F - Cold Holding); wild rice (51F - Cold Holding); cabbage slaw (51F - Cold Holding) Items were iced and put into the freezer to rapidly bring the temperatures down. Re-temped items at 2pm: pico (39F - Cold Holding); wild rice (40F - Cold Holding); cabbage slaw (39F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boards on reach in deli cooler on cook line. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black and pink substance. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
70
Oct 15, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Clams/mussels/oysters tag missing required information. For oysters in reach in cooler on cook line. The chef on duty put the tag associated with the batch. **Corrected On-Site**
01C-09-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled with black substance in bar area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blue crates stored in front of hand sink near dish area. Item removed. **Corrected On-Site**
31A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oyster tags. Discussed with the Chef.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black mold like substance.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on racks across from dish machine.
24-08-4
Basic - Ice scoop handle in contact with ice. Touching ice in bar ice bin. Ice scoop removed. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Old labels stuck to food containers after cleaning. On containers stored on dish rack across from dish machine.
16-46-4
55
Apr 11, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects found 3 live flies under dish machine
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (121F - Hot Holding), reheated on stove **Corrected On-Site**
03B-01-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at wait station not inverted, staff corrected **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Ice scoop handle in contact with ice. Behind bar, removed **Corrected On-Site**
10-08-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Behind bar, removed **Corrected On-Site**
12B-13-4
58
Mar 24, 2025
Routine - Food
No violations found.
100
Feb 14, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Food Properly Stored/Protected
FL-48
86
Dec 5, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 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. Dishwasher goes from scraping dirty dishes to clean dishes with no hand wash in between. **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed and sneezed and failed to wash hands prior to running food. **Warning**
12A-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by walk in cooler has built up food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by hot holding station used to ice. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on menu not identified as raw menu item. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar. Employee restocked. **Corrected On-Site** **Warning**
31B-02-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Warning**
16-38-5
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine not stored covered for protection. **Warning**
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear of kitchen has mold like substances. **Warning**
22-20-5
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. Tuna packages starting thawing in walk in cooler and packaging was not opened or scored. Chef scored packaging. **Corrected On-Site** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on far reach in cooler on cook line has grooved cut marks and is no longer cleanable. **Warning**
14-09-4
32
Jun 6, 2024
Routine - Food
No violations found.
100
Apr 2, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Apr 1, 2024
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine only reaches temperature of 143.6 F after running 8 times. **Warning**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces. 2 live flies behind bar not landing on food or food contact surfaces. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line: cheddar cheese (48F - Cold Holding); ham (48F - Cold Holding); sausage (48F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table outside walk in cooler has built up food debris. Cutting boards on reach in coolers on cook line have built up food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink outside walk in cooler blocked by towel bin. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on breakfast menu not identified as raw or undercooked animal product. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar hand wash sinks. **Warning**
31B-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. **Warning**
03G-50-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine not inverted for protection. Manager inverted. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In kitchen knife stored in better cooler and prep table. Manager removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in ice bin. Employee stored correctly. **Corrected On-Site** **Warning**
10-01-5
Basic - Silverware dried with a towel. **Warning**
24-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken lacks production date and time and not removed from vacuum packaging in 48 hours or less. **Warning**
03G-54-1
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar hand wash sinks. **Warning**
31B-04-4
26
Sep 18, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: pancake batter (63F - Cold Holding) On cook line in reach in cooler: shredded cheddar cheese (50F - Cold Holding); ham (50F - Cold Holding); salmon (50F - Cold Holding) items moved into walk in cooler. Shredded cheddar cheese 43 F, ham 41 F and salmon 42 F. Pancake batter to be held on time moving forward. Pancake batter was tossed. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. **Repeat Violation**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by reach in cooler blocked by kitchen towel holder. Manager removed towel holder. **Corrected On-Site**
31A-09-4
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.
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked chicken is vacuum sealed and lacks bold type information of date sealed and held more than 48 hours.
03G-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine not inverted for protection. Manager stored correctly. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. **Repeat Violation**
13-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored above food to be served to the public in reach in cooler. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine are not covered for protection. **Repeat Violation**
25-06-4
41
Apr 6, 2023
Routine - Food
5 critical violations. 3 major violations. 17 minor violations.
View 25 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee sneezed and went to dispense ice without first washing hands. Inspector advised of proper hand washing procedures. Employee washed hands. **Corrective Action Taken**
12A-14-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towel used to cover shucked oysters. Manager removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw mahi over veggie burger in walk in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by coffee area: milk (50F - Cold Holding) Manager moved to reach in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 bee in bar area landing on liquor bottle. Employee sanitized the bottle. 2 live flies in bar area, 1 landing on soda nozzle. Employee sanitized he nozzle.
35A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order. Manager arranged in chronological order. **Corrected On-Site**
01C-05-4
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Employee with long fingernails engaged in dispensing ice.
13-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink nearest bar entrance is being used as a dump sink.
31A-11-4
Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1 broken shell on fresh clams.
01B-10-4
Basic - Damaged/spoiled/recalled food not properly segregated. 1 fresh clam with broken shell not segregated.
08B-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with food and hard water buildup.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for protection. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on a prep table. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch box stored in walk in cooler and not separated from food to be served to the public. Manager removed. **Corrected On-Site**
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 phone on a food prep table next to iced tea machine.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint.
13-03-4
Basic - Food stored on floor. Soda cans stored on the floor behind bar area.
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. Ice scoop handle not stored above ice in bar well. Employee corrected. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink by cook line entrance. No hand wash sign at bar sinks.
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Bamboo sticks stored on floor of bar area.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored uncovered. Manager stored properly. **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over ready-to-eat grits. Manager stored correctly. **Corrected On-Site**
08B-17-4
15
Dec 12, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2022-12-12: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Food stored on floor. Plastic soda bottles stored in the floor in bar area. Employee stored correctly. **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-12: Tomato juice cans on floor behind bar area. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's restroom. **Repeat Violation** **Warning** - From follow-up inspection 2022-12-12: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted or covered for protection. **Warning** - From follow-up inspection 2022-12-12: **Time Extended**
25-06-4
74
Frequently Asked Questions
When was The Vinoy Resort and Golf Club - Paul's Landing last inspected?
The most recent health inspection at The Vinoy Resort and Golf Club - Paul's Landing on file is from Apr 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Vinoy Resort and Golf Club - Paul's Landing?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Vinoy Resort and Golf Club - Paul's Landing.
How does The Vinoy Resort and Golf Club - Paul's Landing compare to other restaurants in St. Petersburg?
The Vinoy Resort and Golf Club - Paul's Landing most recently scored 70 out of 100, which is lower than the St. Petersburg average of 77.
Has The Vinoy Resort and Golf Club - Paul's Landing's inspection record improved over time?
Results have been roughly steady. Inspections at The Vinoy Resort and Golf Club - Paul's Landing have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Vinoy Resort and Golf Club - Paul's Landing 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 The Vinoy Resort and Golf Club - Paul's Landing inspected?
Based on the inspection history on file, The Vinoy Resort and Golf Club - Paul's Landing is inspected around four times per year on average.
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