PALMA CEIA GOLF CLUB
1601 S MACDILL, Tampa FL 33629 · 813-252-3101
Last inspected Apr 1, 2026 · 9 visits since August 2023
MAR 24
AUG 24
JAN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Tarragon dated 12/29/2024 has mold growing inside it.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee tea on prep table in kitchen. Operator removed.
Floor soiled/has accumulation of debris. Walk in freezer floor.
Food stored on floor. Bread and multiple items on floor in both walk in freezers. Operator relocated.
Show the remaining 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Employee cleaned at time of inspection..
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef portions stored over hot dogs on main cooks line at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed empty paper towel dispenser at end of main cooks line at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance forming on the blue plastic shield inside ice bin at time of inspection.
Cleaned and sanitized equipment or utensils not properly stored. Observed prep sink cutting boards stored on floor next to double sink at time of inspection
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on large plastic food containers stored on shelves at time of inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in coolers at time of inspection.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Food with mold-like growth. See stop sale. Tarragon dated 12/29/2024 has mold growing inside it.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice dated 01/02/2024. Tarragon dated 12/29/2024.
Stop Sale issued due to adulteration of food product. Cooked rice dated 01/02/2024 is spoiled. Inside drawers underneath flat top grill. Raw beef spoiled in drawers underneath flattop grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter held out overnight at71F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at room temperature 71F.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk cooked and held longer then 24 hours has no date markings inside double stacked refrigerator at end of cooks line.
Food stored on floor. Food stored on floor inside walk in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler. Chef discarded drink.
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 98F. Employee dumped water and placed utensils at dishwasher.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature measuring device not used to test dishwasher.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature dishwasher reaches 141F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler on cooks line. Employee removed and properly stored drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of reach in cooler on cooks line. Employee removed and properly stored cell phone.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled cloth stored in cutting board on cooks line employee removed cloth and properly stored it.
Mar 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled operator removed and states he will replace.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator.
Probe thermometer not used to ensure proper food temperatures. Establishment not currently taking temperature logs. I discussed with the operator that it is required, and the importance of monitoring temperatures. Compressor in middle walk in cooler went down and operator is unaware how long it has been inoperable.
Floor soiled/has accumulation of debris. Floor under equipment at bar and in kitchen and dry storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and smoker soiled.
Mar 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in walk in cooler out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items where kept out of temperature, walk in cooler compressor tripped. Establishment does not currently take temperature logs, was unable to determine when the temperature went out. swiss (46F - Cold Holding); blue cheese (46F - Cold Holding); Plant Foods (47F - Cold Holding); mozzarella (47F - Cold Holding); Gorgonzola (47F - Cold Holding); harvarti (46F - Cold Holding); ham (46F - Cold Holding); goat cheese (46F - Cold Holding); feta (48F - Cold Holding); fresh mozzarella (47F - Cold Holding); butter packs (47F - Cold Holding); provolone (46F - Cold Holding); pepper jack cheese (47F - Cold Holding); cheddar (47F - Cold Holding); fresco cheese (52F - Cold Holding); chicken salad (53F - Cold Holding); egg salad (54F - Cold Holding); tuna salad (54F - Cold Holding); pasta salad (53F - Cold Holding); lamb (52F - Cold Holding); shrimp (53F - Cold Holding); seafood Dip (52F - Cold Holding); quiche (51F - Cold Holding); ground pork (57F - Cold Holding); lasagna (54F - Cold Holding); garbanzo bean soup (48F - Cold Holding); olive tepanade (52F - Cold Holding); vegetable soup (52F - Cold Holding); black bean soup (54F - Cold Holding); vodka sauce cream base (53F - Cold Holding)
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quatinary sanitizer above 500ppm at 3 compartment sink, operator will manually set up until dispenser has been repaired. Discussed proper dish washing with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled operator removed and states he will replace.
Handwash sink not accessible for employee use at all times. At end of hot line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator.
Probe thermometer not used to ensure proper food temperatures. Establishment not currently taking temperature logs. I discussed with the operator that it is required, and the importance of monitoring temperatures. Compressor in middle walk in cooler went down and operator is unaware how long it has been inoperable.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items not marked, and other items marked with incorrect date, 1 item marked 3-22, today is 3-20.
Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks next to Co2 rack not secured.
Floor soiled/has accumulation of debris. Floor under equipment at bar and in kitchen and dry storage.
Food not stored at least 6 inches off of the floor.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and smoker soiled.
Walk in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelving in middle walk in cooler. Operator started sending shelving parts to dish area during inspection.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 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/ 5 employees working with no manager food certification present.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork belly made on Sunday has no date markings. Chef added proper date markings to pork sauce.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by 3 compartment sink have buildup of dust.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 112F. Chef discarded water and placed utensils at dishwasher.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on floor underneath 3 compartment sink. Chef removed and properly stored sanitizer solution.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 98F. Chef discarded water and placed utensils at dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Chef removed drink and properly stored it.
Equipment in poor repair. Gaskets inside reach in cooler in pantry are torn.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and placed at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside pantry reach in cooler are soiled with old food debris.
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.