INNISBROOK RESORT & GOLF CLUB
36750 US HWY 19 N · PALM HARBOR · Pinellas County · FL 34684
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 4
03G-05-5High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw grouper in reduced oxygen packaging does not bear a label. **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. Ricotta cheese removed from package and portioned on the 4/4/25. See stop sale. Cream Fraiche opened and removed from package on 4/1/25. See stop sale. **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. Cream fraiche and ricotta cheese **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged onsite, held longer than 48 hours: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. **Warning**
Intermediate 4
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. Operator is packaging food items in reduced oxygen packaging on site: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Discussed the need to submit HACCP plan and need approval before conducting a special process. All food items in reduced oxygen packaging for longer than 48 hours. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris. Stained cutting boards. Operator states they do not cut directly in these boards. If cutting boards are in the establishment, they must be free of stains and deep grooves. **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. Operator is packaging food items on site in reduced oxygen packaging: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon with no HACCP plan submitted or approved. Operator is to stop reduce oxygen packaging products on site until HACCP plan is submitted and approved. All food items were in reduced oxygen packaging for longer than 48 hours. **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F. Chef turned hot water on. **Corrected On-Site** **Warning**
Basic 2
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. Tiles where ac unit is located is damaged. The operator has a hose connected to where the unit is and a bucket on the floor. No active water draining at time of inspection. Operator has plans to fix the AC unit which is causing the leak. **Warning**
35A-03-4Basic – Dead roaches on premises. 1 dead roach on the floor in the walk in cooler. Operator discarded and sanitized at time of inspection. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 10, 2026 12:49 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 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.