OLD MEMORIAL GOLF CLUB
13600 NATIONAL GOLF DR, Tampa FL 33626 · 813-926-8888
Last inspected Apr 28, 2026 · 12 visits since October 2023
APR 24
OCT 24
JUN 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. Roach excrement on top of kitchen prep table adjacent to walk in cooler. Roach excrement inside covered electric outlet behind the front line convection oven.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024011469 | Feb 5, 2024 | Mar 18, 2024 | $160 |
| 3--2016026279 | Apr 25, 2016 | Jul 1, 2016 | $200 |
Inspection history
12 visits, newest first
Apr 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Jose Santana on 7/12/2025.
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. Bolognese sauce is cooked then chill in walk in cooler overnight, no temperatures are taken after cooking or cooling process. Chilled bolognese is vacuum packed the next day, labeled and stored inside walk in freezer. Sauce is removed and thawed from freezer as needed.
Apr 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Roach activity present as evidenced by live roaches found. 7 live roaches on kitchen prep table adjacent to walk-in cooler. Manager removed roaches at time of inspection. 1 live roach on kitchen floor beneath front line cook reach in cooler, adjacent to flat top griddle. 25 live roaches on wall and floor adjacent to walk in cooler. 16 live roaches inside small reach in freezer adjacent to walk-in freezer. Manager placed small reach in freezer outside of establishment to discard. 8 live roaches inside a covered electric outlet behind the front line convection oven. 3 live roaches inside a covered electric outlet behind the front line convection oven. 5 live roaches on the floor and wall next to kitchen deli slicer. 7 live roaches inside front line reach in cooler adjacent to flat top griddle.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Jose Santana on 7/12/2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soil inside establishment.
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. Bolognese sauce is cooked then chill in walk in cooler overnight, no temperatures are taken after cooking or cooling process. Chilled bolognese is vacuum packed the next day, labeled and stored inside walk in freezer. Sauce is removed and thawed from freezer as needed.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment.
Interior of ovens has accumulation of black substance/grease/food debris. Located on front line.
Apr 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 7 live roaches on kitchen prep table adjacent to walk-in cooler. Manager removed roaches at time of inspection. 1 live roach on kitchen floor beneath front line cook reach in cooler, adjacent to flat top griddle. 25 live roaches on wall and floor adjacent to walk in cooler. 16 live roaches inside small reach in freezer adjacent to walk-in freezer. Manager placed small reach in freezer outside of establishment to discard. 8 live roaches inside a covered electric outlet behind the front line convection oven. 3 live roaches inside a covered electric outlet behind the front line convection oven. 5 live roaches on the floor and wall next to kitchen deli slicer. 7 live roaches inside front line reach in cooler adjacent to flat top griddle.
Roach excrement and/or droppings present. Roach excrement on top of kitchen prep table adjacent to walk in cooler. Roach excrement inside covered electric outlet behind the front line convection oven.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Jose Santana on 7/12/2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soil inside establishment.
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. Bolognese sauce is cooked then chill in walk in cooler overnight, no temperatures are taken after cooking or cooling process. Chilled bolognese is vacuum packed the next day, labeled and stored inside walk in freezer. Sauce is removed and thawed from freezer as needed.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment.
Dead roaches on premises. 1 dead roach on floor next to walk in freezer. 2 dead roaches on kitchen prep table next to cutting boards and walk in cooler. 1 dead roach inside covered electric outlet behind the front line convection oven. 6 dead roaches on wall next to front line microwave. 6 dead roaches beneath front line microwave.
Interior of ovens has accumulation of black substance/grease/food debris. Located on front line.
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed one employee at front line cook handle raw beef patty with gloved hands then touch a burger patty cooking on flattop griddle. Discussed with employee to always wash hands after handling raw foods or when changing tasks. Employee removed gloves, washed hands and wore new gloves at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Reduce oxygen packaged raw chicken stored over onion rings on front line reach in cooler. Manager discarded raw chicken at time of inspection.
Roach activity present as evidenced by live roaches found. 7 live roaches on kitchen prep table adjacent to walk-in cooler. Manager removed roaches at time of inspection. 1 live roach on kitchen floor beneath front line cook reach in cooler, adjacent to flat top griddle. 25 live roaches on wall and floor adjacent to walk in cooler. 16 live roaches inside small reach in freezer adjacent to walk-in freezer. Manager placed small reach in freezer outside of establishment to discard. 8 live roaches inside a covered electric outlet behind the front line convection oven. 3 live roaches inside a covered electric outlet behind the front line convection oven. 5 live roaches on the floor and wall next to kitchen deli slicer. 7 live roaches inside front line reach in cooler adjacent to flat top griddle.
Roach excrement and/or droppings present. Roach excrement on top of kitchen prep table adjacent to walk in cooler. Roach excrement inside covered electric outlet behind the front line convection oven.
Stop Sale issued due to food not being in a wholesome, sound condition. 12 packages of reduce oxygen packaged raw chicken not removed from packaging after 48 hours. raw chicken vacuum sealed on April 7, 2026 at 1:47 PM. Manager voluntarily discarded all reduce oxygen packaged raw chicken at time of inspection. 4 one pound packages of raw tuna thawed inside reduce oxygen packaging in the walk-in cooler. 2 Vacuum packaged raw lamb and 1 vacuum packaged raw beef stored inside walk-in cooler without proper labeling. Manager discarded at time of inspection.
Vacuum breaker missing at splitter added to hose bibb. Located next to three compartment sink.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Roast prime rib inside walk in cooler not labeled. Prime rib was reduced oxygen packaged on Saturday, April 18 at 11 AM. Manager opened package for prime rib at time of inspection. 2 Vacuum packaged raw lamb and 1 vacuum packaged raw beef stored inside walk-in cooler without proper labeling. Manager discarded at time of inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Jose Santana on 7/12/2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soil inside establishment.
Handwash sink used for purposes other than handwashing. Employee personal beverage and tongs stored in front line handwashing sink, adjacent to flat top grill. Manager removed all items at time of inspection.
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. Bolognese sauce is cooked then chill in walk in cooler overnight, no temperatures are taken after cooking or cooling process. Chilled bolognese is vacuum packed the next day, labeled and stored inside walk in freezer. Sauce is removed and thawed from freezer as needed.
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. Four one pound packages of raw tuna thawed inside reduce oxygen packaging in the walk-in cooler.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment.
Dead roaches on premises. 1 dead roach on floor next to walk in freezer. 2 dead roaches on kitchen prep table next to cutting boards and walk in cooler. 1 dead roach inside covered electric outlet behind the front line convection oven. 6 dead roaches on wall next to front line microwave. 6 dead roaches beneath front line microwave.
Food stored on floor. Nine cases of bottled water stored on floor next to laundry room and back kitchen exit.
Interior of ovens has accumulation of black substance/grease/food debris. Located on front line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 12 packages of reduce oxygen packaged raw chicken not removed from packaging after 48 hours. raw chicken vacuum sealed on April 7, 2026 at 1:47 PM. Manager voluntarily discarded all reduce oxygen packaged raw chicken at time of inspection.
Apr 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven at cook line.
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority7 Intermediate9 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. Garbanzos Beans and Mandarin Oranges.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soup in walk-in cooler. Employee rearranged items at time of inspection.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes to dish machine, then went to expo line to picked up plated food for customers without washing hands first. Discussed with chef about proper handwashing techniques.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary tested 500+ppm in three-compartments sink at bar. Employee remade sanitizer, tested 200ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At bar.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Chicken breast.
No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is setup an outdoor grill station next to the concession stand in the middle of the golf course, it's for weekend use only per operator.
Oyster tags not marked with last date served. The establishment serving raw oysters occasionally.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided a copy to operator by email. Operator print and post at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked macaroni in walk-in cooler.
Food not stored at least 6 inches off of the floor. Multiple container of flours stored on floor in dry food storage room and 2 containers of raw steak in walk-in cooler. Operator moved items to shelves.
In-use tongs stored on equipment door handle between uses. Chef removed tongs from oven handle.
In-use utensil stored in sanitizer between uses. At cook line. Chef removed knives to dish machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven at cook line.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease.
Stored food not covered. Chili and Au Jus in walk-in cooler. Operator covered at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100ppm. Employee reset sanitizer, tested 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of whipped butter 64 F in reach-in cooler on cook line. Employee states that it was stored on prep table for about 30 minutes and just moved into the reach-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on shelf over reach-in cooler at cook line. Employee discarded water.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 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 rinsed soiled dishes and placed in dish machine to clean, then handled clean dishes without washing hands first.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Multiple cooking utensils stored in standing water temp 81F on cook line. Employee discarded water at time of inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test less than 100ppm. Employee reset solution, test 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of butter (62F - Cold Holding)stored on counter top at cook line. Recommended time control for semi soft butter.
Handwash sink used for purposes other than handwashing. Observed employee dumped water and rinsed glasses in handwash sink at bar. Discussed with employee that handwash sink is for hand wash only.
Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at prep area.
Interior of microwave has accumulation of black substance/grease/food debris. On cook line. Employee cleaning at time of inspection.
Dec 5, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours.
Oct 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours.
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Handwash sink at end of cook line blocked off with duct tapes, not accessible for employees to wash hands due to plumbing issues. Discussed with operator about handwash sink must be repaired and accessible for employees within 7 days.
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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours.
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.