Inspection Report

Florida DBPR Inspection Report
Warning

AVILA GOLF & COUNTRY CLUB

943 GUISANDO DE AVILA · TAMPA · Hillsborough County · FL 336139969

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Inspection Summary

Inspection dateDecember 6, 2023
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3362127
Visit number1
Inspection Visit ID8381387
DBPR license3904972

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
6 High Priority6 Intermediate4 Basic0 Critical0 Non-Critical16 Total
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All DBPR Inspector Observations

16 full violation description(s) documented by the inspector during this visit.

High Priority 6

#5High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee prepping food while wearing gloves, employee picked up cell phone then continued prepping food without changing gloves. Discussed with manager proper hand washing procedures. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning
#6High Priority11-13-5

High Priority – Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Cook on cooks line has large burn on forearm no cover on arm. **Warning**

Warning
#7High Priority01B-07-4

High Priority – Food with mold-like growth. See stop sale. Observed approximately one quart of strawberries inside reach in cooler at beginning of the cooks line. **Warning**

WarningStop Sale
#8High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Observed shelled eggs stored over produce. Manager placed eggs on bottom shelf. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#9High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cream sauce in reach in cooler located on the end cap of cooks line with date 11/8/23. **Corrective Action Taken** **Warning**

Corrective Action TakenWarning
#10High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Manager threw away sauce.. **Warning**

WarningStop Sale

Intermediate 6

#11Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**

Warning
#12Intermediate03G-43-1

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 variance from the Division of Hotels and Restaurants. Establishment is packing raw meats and raw fish. Reviewed must submit HACCP and Variance **Warning**

Warning
#13Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line soiled Soiled cutting boards Chill stick stored on floor in walk in freezer – manager removed and placed to wash rinse and sanitize (corrective action taken) **Warning**

Corrective Action TakenWarning
#14Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cooks line. Manager had employee place hand towels at hand sink. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#15Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed next to cooks line. Manager had employee place soap at hand sink. **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#16Intermediate03G-50-1

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 packing raw meats and raw fish. Reviewed must submit HACCP and Variance **Repeat Violation** **Warning**

Repeat ViolationWarning

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. sushi rice **Warning**

Warning
#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles with dust in kitchen **Warning**

Warning
#3Basic14-11-5

Basic – Equipment in poor repair. Rusted racks in walk in cooler **Warning**

Warning
#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floor soiled in walk in freezer **Warning**

Warning

Inspector observations synchronized from DBPR on October 17, 2026 11:29 AM.

Violation category totals
Category 1 · Approved food source
3 observation(s)
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
2 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.