APOLLO BEACH RACQUET & FITNESS CLUB
6520 RICHIES WAY, Apollo Beach FL 33572 · 813-641-1922
Last inspected Apr 16, 2026 · 6 visits since September 2023
FEB 24
AUG 24
FEB 25
DEC 25
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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. Employee prepping ready to eat food with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022038243 | Jul 25, 2022 | Feb 10, 2023 | $320 |
Inspection history
6 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
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. Observed dish washer go from soiled dishes to clean dishes without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 24 pieces of ROP grouper and 13 pieces of ROP tuna thawed before being removed from packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 55 F, shredded cheese 47 F in reach in cooler, employees placed items on ice.
Handwash sink not accessible for employee use at all times. Container in hand wash sink on cook line.
Show the remaining 12 findings ▾
No soap provided at handwash sink. At hand wash sink on cook line.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Plates not inverted on drying rack.
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. 24 pieces of ROP grouper and 13 pieces of ROP tuna thawed before being removed from packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
Faucet/handle missing at plumbing fixture. Hot water handle broken at hand wash sink on cook line.
Food storage container/container lid cracked or broken. Lettuce container lid cracked.
Food stored on floor. Fryer oil on floor.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Wet mop not stored in a manner to allow the mop to dry.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine, dish machine primed tested 100 ppm chlorine.
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. Employee prepping ready to eat food with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler, eggs placed to the bottom at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No soap provided at handwash sink. No soap at hand wash sink on cook line.
Spray bottle containing toxic substance not labeled.
Carbon dioxide tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.
Food stored on floor. Bags of ice on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of grill.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko.
Wet mop not stored in a manner to allow the mop to dry.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 45 F, chicken 44 F in reach in cooler on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun at bar.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar. Manager labeled at time of inspection.
Bowl or other container with no handle used to dispense food. Bowls with no handle in breading.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink.
Food stored on floor. Oil on floor. In dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 96 F.
Single-service articles improperly stored. Box of straws on floor.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain in handwash sink next to 3 compartment sink.
Aug 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 food handler certifications.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Employee labeled at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table.
Food stored on floor. Water bottles on floor in dry storage.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at handwash sink on cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to clean containers.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm, operator primed tested 50 ppm.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink not accessible for employee use at all times. Container at handwash sink on cook line. Employee removed at time of inspection.
No soap provided at handwash sink. At handwash sink on cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 2 food handler certifications.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler over restaurant food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on equipment on line.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
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. Observed employee touch soiled dishes then took clean dishes out of dish washer without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
Handwash sink not accessible for employee use at all times. Container in handwash sink on cook line.
No soap provided at handwash sink. At handwash sink on cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided two employee training certifications.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine, employee inverted at time of inspection.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.