The Vinoy Resort and Golf Club - Vinoy Club Grill
Last inspected: May 1, 2026
95
Score
The Vinoy Resort and Golf Club - Vinoy Club Grill appears in inspection records nine times, starting in 2022. Inspectors last stopped by on May 1, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
The city-wide average for St. Petersburg sits at 77, putting The Vinoy Resort and Golf Club - Vinoy Club Grill 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
May 1, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rubber container for drink nozzle at front bar soiled.
23-03-4
95
Nov 6, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided blank employee health agreement for new employees to fill out to understand reporting requirements.
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in coolers in kitchen. Managers had employees clean gaskets during inspection. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler in kitchen and reach-in cooler at front bar with build up of debris.
22-16-4
82
Jul 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled with food buildup between cracks. **Warning** - From follow-up inspection 2025-07-15: **Time Extended**
22-02-4
90
May 9, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker. **Repeat Violation** **Warning**
29-42-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw chicken then remove gloves and begin engaging in food preparation without first washing hands. Discussed with operator proper hand-hygiene techniques. **Warning**
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line soiled with food buildup between cracks. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice inside hand wash sink bowl in bar area. Ice was melted during hand washing. Discussed with manager purpose of hand wash sink. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of CFM for General Manager. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on dessert reach-in cooler doors in kitchen. **Warning**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee water bottle on top of cutting board on cooks line. **Warning**
12B-07-4
45
Jan 9, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
82
May 23, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled behind bar
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Majority of staff employed by third party temp agency. Inspector discussed with Chef about acquiring proof of food handler certificates for staff working more than 60 days. Inspector will verify training at next unannounced inspection
53B-01-5
Basic - Carbon dioxide tanks not adequately secured. Downstairs in beverage storage room **Repeat Violation**
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Outdoor seating with silverware unprotected
24-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in first floor beverage room not covered, relocated **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over prepared foods in walk-in cooler
08B-17-4
64
Jan 5, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Kitchen mop sink closet
29-42-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handling sandwich from grill and plating bare handed. Person in charge instructed all cooks to put gloves on. **Corrective Action Taken**
09-01-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in quinoa in cooks line drawer
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Near bag in box soda station in kitchen
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks line
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Oven handle
10-20-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
55
Mar 21, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in sliding door reach-in cooler of cook line
08A-20-5
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 downstairs concessions not dated
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on line Soda nozzles at bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of bar has bar mats stored inside of it
31A-11-4
Basic - Stored food not covered. Chili in walk-in cooler not covered. Employee covered **Corrected On-Site**
08B-12-5
61
Sep 16, 2022
Routine - Food
9 critical violations. 2 major violations. 4 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready-to-eat rice mix in walk-in cooler. Discussed proper food storage. **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in sliding drawer reach-in cooler of cook line. Discussed proper food storage. **Warning**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sauerkraut dated 09/09 should've been used or discarded by 09/15 midnight Horseradish cream made with heavy whipping cream dated 09/03 should've been used or discarded 09/09 midnight Homemade blue cheese with buttermilk and blue cheese crumbles dated 09/02 should've been used or discarded 09/08 midnight Homemade sauce with heat treated peppers made 09/08 should've been used or discarded 09/14 midnight. **Repeat Violation** **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. Sauerkraut dated 09/09 should've been used or discarded by 09/15 midnight Horseradish cream made with heavy whipping cream dated 09/03 should've been used or discarded 09/09 midnight **Repeat Violation** **Warning**
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 9 rodent droppings on floor next to tall single door reach-in cooler in bottom floor concessions service area. 3 rodent droppings on floor next to drink double door reach-in cooler by service window of bottom floor concessions service area. 1 rodent dropping in sticky trap of concessions in storage area near golf cart access. Main kitchen is on second floor and not attached to bottom floor concessions area through any hallways. Exterior flight of stairs is used for travel between the two areas. Employee discarded droppings then cleaned and sanitized the area. **Corrective Action Taken** **Warning**
35A-04-4
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. In downstairs concessions area. **Warning**
41-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall single door reach-in cooler at bottom floor concessions: Sausage 47 degrees F, cut tomatoes 47 degrees F, turkey 47 degrees F, cheddar cheese 47 degrees F, chicken salad 52 degrees F. Ambient temperature of cooler on state probe thermometer and establishment's digital thermometer registering at 52 degrees F. Per employee no temperatures were taken of the food this morning. Foods left in cooler over night. Stop sale issued. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across stove top: stuffed mushrooms 49 degrees F, cooked garlic 49 degrees F. Per employee cooler top was left open for a bit. Other foods temped appropriately. Employee moved foods too walk-in cooler, Tall single door reach-in cooler at bottom floor concessions: Sausage 47 degrees F, cut tomatoes 47 degrees F, turkey 47 degrees F, cheddar cheese 47 degrees F, chicken salad 52 degrees F. Ambient temperature of cooler on state probe thermometer and establishment's digital thermometer registering at 52 degrees F. Per employee no temperatures were taken of the food this morning. Foods left in cooler over night. Stop sale issued. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Fried onions on cook line. Employee placed time from 10:30 am **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in kitchen **Repeat Violation** **Warning**
51-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in tall double door reach-in cooler on expo side of line. **Repeat Violation** **Warning**
12B-13-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door propped open and roll down gates on windows are up. **Warning**
35B-05-4
17
Frequently Asked Questions
When was The Vinoy Resort and Golf Club - Vinoy Club Grill last inspected?
The most recent health inspection at The Vinoy Resort and Golf Club - Vinoy Club Grill on file is from May 1, 2026. The public record contains nine inspections in total.
What is the most common violation at The Vinoy Resort and Golf Club - Vinoy Club Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at The Vinoy Resort and Golf Club - Vinoy Club Grill.
How does The Vinoy Resort and Golf Club - Vinoy Club Grill compare to other restaurants in St. Petersburg?
The Vinoy Resort and Golf Club - Vinoy Club Grill most recently scored 95 out of 100, which is higher than the St. Petersburg average of 77.
Has The Vinoy Resort and Golf Club - Vinoy Club Grill's inspection record improved over time?
Yes. Recent inspections at The Vinoy Resort and Golf Club - Vinoy Club Grill have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Vinoy Resort and Golf Club - Vinoy Club Grill 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 The Vinoy Resort and Golf Club - Vinoy Club Grill inspected?
Based on the inspection history on file, The Vinoy Resort and Golf Club - Vinoy Club Grill is inspected around two times per year on average.
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