TAMPA PALMS GOLF & CC
5811 TAMPA PALMS BLVD · TAMPA · Hillsborough County · FL 336471090
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 4
03G-04-5High 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**
02C-01-5High 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**
01B-24-5High 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**
03B-01-6High 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**
Intermediate 6
01C-03-4Intermediate – Clam/mussel tags not marked with last date served. **Warning**
11-27-4Intermediate – 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**
03G-43-2Intermediate – 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-42-2Intermediate – 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**
16-37-1Intermediate – No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
03G-50-1Intermediate – 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**
Basic 2
08B-49-4Basic – 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**
14-11-5Basic – Equipment in poor repair. Discharge machine not actively being used tested at 0ppm chlorine **Warning**
Inspector observations synchronized from DBPR on September 17, 2026 12:38 PM.
Violation category totals
2 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.