CRESCENT OAKS GOLF COURSE
3300 CRESCENT OAKS BLVD, Tarpon Springs FL 34688 · 9703969071
Last inspected May 20, 2026 · 6 visits since July 2023
APR 24
APR 25
MAY 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 form 5030-104 to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 10 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. Dishwasher scratched head, then stacked clean plates and put them away. Discussed proper hand wash with staff and manager on duty.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line - pan of raw hamburger patties over cut celery, operator moved beef to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in kitchen-sour cream (45F - Cold Holding)moved to walk in cooler. Temperature not taken today.
Food-contact surface soiled with food debris, mold-like substance or slime. Both microwaves on cook line
Show the remaining 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ cook, dishwasher, bartender, server.
Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like substance on drop plate of ice machine in kitchen. Operator cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open styrofoam cop on pre table over open container with soufflé cups and lids. Operator discarded.
Employee eating in a food preparation or other restricted area. Employee eating at prep table in kitchen, he moved to other area
Food stored on floor. Fry oil on floor in storage room. Moved to crate
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in bar
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from fryers: cooked onions (46F - Cold Holding); chicken (45F - Cold Holding); hard boiled eggs (45F - Cold Holding); sliced Swiss (50F - Cold Holding); cooked peppers (46F - Cold Holding). Per staff, cooler left open while stocking and during prep, items moved to freezer. All items retemped at or below 40F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters soiled at bar
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Baked ziti in walk in freezer prepared on 12/11 not dated, staff added date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer directly in front of the of compressor in cooler across from fryers, staff relocated
Cutting board has cut marks and is no longer cleanable. Coolers on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
In-use tongs stored on equipment door handle between uses. On cart handle next to fryers on cook line
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 flour bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reach-in cooler shelves with rust that has pitted the surface. Cooler behind bar
Standing water in bottom of reach-in-cooler. Beer cooler at bar
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no beard guard/restraint while engaging in food preparation.
Standing water in bottom of reach-in-cooler across from oven.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
8 Carbon dioxide/helium tanks not adequately secured.
Nonfood-contact surface soiled with food debris interior of flare top oven.
Standing water in bottom of reach-in-cooler. Deli cooler at cook line.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding) top of reach in cooler on cook line, manager placed ice on product
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 form 5030-104 to manager
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment offered oysters on the buffet for Easter but does not have the tags
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Jul 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 2019
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. Kawan
Cutting board has cut marks and is no longer cleanable. Red cutting board in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are heavily soiled and rusty.
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.