KINGS POINT SOUTH CLUB
1224 NEWPOINT LOOP, Sun City Center FL 33573 · 813-387-3463
Last inspected Feb 18, 2026 · 6 visits since August 2023
FEB 24
AUG 24
MAR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 58 F, eggs 49 F, operator placed more ice in ice bath at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in reach in freezer.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
Show the remaining 1 finding ▾
Single-service articles not stored inverted or protected from contamination. Paperwork bowls not inverted near bread. Coffee filters not protected.
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 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, employee swapped out sanitizer and primed, dish machine tested 50 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52 F in ice bath on counter. Employee placed in deeper ice bath.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to steam table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting board next to steam table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
Food stored on floor. Box of chips on floor, employee removed at time of inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with condiments.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries over cut tomatoes in reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 51 F, Ham 56 F, Coleslaw 50 F- retemp 40 F, turkey 45 F- retemp 39 F, cheese 50 F- retemp 43 F, hotdog 58 F- retemp 40 F in reach in cooler on cook line. Employee placed in reach in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Handwash sink not accessible for employee use at all times. Sanitizer bucket on handwash sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Hood filter missing from automatic fire suppression/exhaust system.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with flour.
Single-service articles not stored inverted or protected from contamination. Single service plates not inverted.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67 F, cream cheese 67 F on counter, employee placed in reach in cooler at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Handwash sink not accessible for employee use at all times. Pizza cutter in handwash sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in flour on cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Ice bucket ps inverted at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected.
Wet mop not stored in a manner to allow the mop to dry. Mop in bucket. Employee hung at time of inspection.
Working containers of food removed from original container not identified by common name. Container of flour not labeled, employee labeled at time of inspection.
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 58 F, eggs 49 F, operator placed more ice in ice bath at time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is in wrong location of splitter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine.
Food stored on floor. Oil on floor on cook line.
No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to ice bucket.
Wet mop not stored in a manner to allow the mop to dry.
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 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. Tested 0ppm, operator connected chlorine, tested 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 53 F-retemp 43 F, cheese 48 F- retemp 43 F, Turkey 53 F- turkey 43 F, fish 53 F- retemp 49 F, chicken 54 F- retemp 41 F in reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed and had employees to sign at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Prep cooler cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in prep table, employee removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Food stored on floor. Oil on floor next to cook line.
Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted. Operator inverted at time of inspection.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws near coffee machines.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board, operator removed at time of inspection.
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.