ST PETERSBURG COUNTRY CLUB RES
2000 COUNTRY CLUB WAY SO, Saint Petersburg FL 33712 · 727-867-2111
Last inspected Apr 14, 2026 · 7 visits since January 2024
APR 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017017534 | Mar 23, 2017 | May 4, 2017 | $400 |
Inspection history
7 visits, newest first
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Hand sink at wait station in dining room used as dump 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.
Carbon dioxide/helium tanks not adequately secured. Outdoors next to ice machine
Cutting board has cut marks and is no longer cleanable.
Show the remaining 2 findings ▾
Floor soiled/has accumulation of debris. Under cook line
Ice buildup in reach-in freezer and/or walk-in freezer.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. 6lb can of tomato paste is dented at seam. Visually observe operator discard item. Stop sale not warranted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator placed ice on items. Rechecked temps a. sliced tomatoes (52F - Cold Holding); 44f b. sliced cheese (52F - Cold Holding); 44f c. cooked onions (53F - Cold Holding) 45f
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to Y-splitter at mop sink without vacuum breaker.
Handwash sink in warewashing area does not have enough hot water pressure to properly wash hands.
Carbon dioxide/helium tanks not adequately secured. In bar area. Operator secured tanks.
In-use tongs stored on oven door handle between uses. Operator removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Located on cooks line.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Shell eggs in use or stored with cracks or broken shells. 1 raw egg cracked in walk-in cooler. Observed operator discard cracked egg. Stop sale not warranted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at 1055am walk-in cooler at 11:00am. Operator placed items in ice bath. Rechecked temps. a. sliced cheese (47F - Cold Holding) 38f b. cooked pasta (46F - Cold Holding); 38f c. french onion soup (45F - Cold Holding) 36f From bar area. a. 10 butter packets (77F - Cold Holding) Operator discarded butter packets.
Handwash sink in warewashing area does not have enough water pressure to properly wash hands.
Handwash sink used for purposes other than handwashing. Plastic container stored inside bowl of hand wash sink in warewashing area. Operator removed container.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in warewashing area. Ran hot water for two minutes max temp 80f.
Ambient air thermometer not located in the warmest part of the walk-in cooler. Operator placed thermometer near door.
Carbon dioxide tank in bar area not adequately secured. Operator secured tank.
Clean plates stored next to handwash/food preparation sink exposed to splash in bar area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven fan guard on cooks line soiled with food buildup.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected Y-splitter at mop sink without vacuum breaker.
Handwash sink used as a dump sink in bar area.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in warewashing area. Ran water for 5 minutes 82f.
10 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. Observed operator discard fish. Stop sale not warranted.
Standing water in bottom of reach-in-cooler near flat-top grill.
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
1 raw shell egg stored with cracks or broken shells in reach-in cooler on cooks line. Operator discarded egg. Stop-sale not warranted.
Dented/rusted cans present. See stop sale. From dry-storage shelf a. Two 4lb cans of tuna are dented at seam. b. #10 can of corn beef hash
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from convection oven at 11:30am. Employee moved items to walk-in freezer. Re temp at 1209pm a. egg salad (51F - Cold Holding); 44f b. chicken salad (51F - Cold Holding); 44f c. tuna salad (53F - Cold Holding) 47f d. cooked shrimp (53F - Cold Holding) 45f
Handwash sink not accessible for employee use at all times. Hand wash sink in warewashing area is blocked by cart and floor fan.
Handwash sink used for purposes other than handwashing. Basket inside bowl of hand wash sink at bar. Operator removed basket.
Spray bottle on top of dishmachine containing toxic substance not labeled.
1 yellow fin tuna 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. Operator discarded fish. Stop-sale not warranted.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water stored on shelf above reach-in cooler across from convection ovens.
Ice buildup in ice cream reach-in freezer.
No mop sink or curbed cleaning facility provided at establishment.
Old label stuck to metal food container after cleaning on shelf across from three-compartment sink.
Reach-in cooler across from fat-fryer shelves with rust that has pitted the surface.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Container of flour on shelf in prep area not labeled.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate23 Basic
Show 30 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at bar
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line over stove on cook line
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Grills surface soiled. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by baking sheet. Hand sink in dishwashing room blocked by bucket, removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Portioning cup in baking powder
Cardboard used to line food-contact shelves. Dry storage shelves
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line
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. Raw tuna on cook line
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp DM at bar not reaching proper temperature for sanitation
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over prep table on cook line
Floor soiled/has accumulation of debris. Under cook line
Food stored on floor. Boxes of food on floor in walk-in freezer Cooking oil on floor in dry storage
In-use tongs stored on equipment door handle between uses. Oven door handles
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection oven
No handwashing sign provided at a hand sink used by food employees. Wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fans on cook line soiled Hood filters soiled Cooler gaskets soiled on cook line
Old labels stuck to food containers after cleaning. Plastic containers on storage shelves
Reach-in cooler interior/shelves have accumulation of soil residues. Broken glass in chest cooler at bar
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected
Stored food not covered. Ice cream in chest freezer
Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over chicken salad in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar over drink ice
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.