VINOY RESORT AND GOLF CLUB - PAUL'S LANDING
501 FIFTH AVE NE, Saint Petersburg FL 33701 · 727-894-1000
Last inspected Apr 8, 2026 · 10 visits since September 2023
APR 24
DEC 24
APR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found 3 live flies under dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored inside reach in cooler: pico (47F - Cold Holding); wild rice (51F - Cold Holding); cabbage slaw (51F - Cold Holding) Items were iced and put into the freezer to rapidly bring the temperatures down. Re-temped items at 2pm: pico (39F - Cold Holding); wild rice (40F - Cold Holding); cabbage slaw (39F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. White stained cutting boards on reach in deli cooler on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black and pink substance.
Cutting board has cut marks and is no longer cleanable.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not marked with last date served. For oyster tags. Discussed with the Chef.
Clams/mussels/oysters tag missing required information. For oysters in reach in cooler on cook line. The chef on duty put the tag associated with the batch.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled with black substance in bar area.
Handwash sink not accessible for employee use at all times. Blue crates stored in front of hand sink near dish area. Item removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink and black mold like substance.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on racks across from dish machine.
Ice scoop handle in contact with ice. Touching ice in bar ice bin. Ice scoop removed.
Old labels stuck to food containers after cleaning. On containers stored on dish rack across from dish machine.
Apr 11, 2025Inspection 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 ▾
Live, small flying insects found 3 live flies under dish machine
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (121F - Hot Holding), reheated on stove
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at wait station not inverted, staff corrected
Cutting board has cut marks and is no longer cleanable. Cook line
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Ice scoop handle in contact with ice. Behind bar, removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Behind bar, removed
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on menu not identified as raw menu item.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear of kitchen has mold like substances.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. B00079720 and B00079690 expired on a 08/10/2024 Inspection completed on 12/03/2024, certificate has not been issued yet.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 14 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed and sneezed and failed to wash hands prior to running food.
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 goes from scraping dirty dishes to clean dishes with no hand wash in between.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen not landing on food or food contact surfaces.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table by walk in cooler has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink by hot holding station used to ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on menu not identified as raw menu item.
No paper towels or mechanical hand drying device provided at handwash sink behind bar. Employee restocked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear of kitchen has mold like substances.
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. Tuna packages starting thawing in walk in cooler and packaging was not opened or scored. Chef scored packaging.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cutting board on far reach in cooler on cook line has grooved cut marks and is no longer cleanable.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine not stored covered for protection.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. B00079720 and B00079690 expired on a 08/10/2024 Inspection completed on 12/03/2024, certificate has not been issued yet.
Jun 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2024Call 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.
Apr 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine only reaches temperature of 143.6 F after running 8 times.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces. 2 live flies behind bar not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line: cheddar cheese (48F - Cold Holding); ham (48F - Cold Holding); sausage (48F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table outside walk in cooler has built up food debris. Cutting boards on reach in coolers on cook line have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink outside walk in cooler blocked by towel bin. Manager removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on breakfast menu not identified as raw or undercooked animal product.
No paper towels or mechanical hand drying device provided at handwash sink at bar hand wash sinks.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine not inverted for protection. Manager inverted.
Employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment. In kitchen knife stored in better cooler and prep table. Manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle touching ice in ice bin. Employee stored correctly.
No handwashing sign provided at a hand sink used by food employees at bar hand wash sinks.
Silverware dried with a towel.
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. Cooked chicken lacks production date and time and not removed from vacuum packaging in 48 hours or less.
Wet mop not stored in a manner to allow the mop to dry.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table: pancake batter (63F - Cold Holding) On cook line in reach in cooler: shredded cheddar cheese (50F - Cold Holding); ham (50F - Cold Holding); salmon (50F - Cold Holding) items moved into walk in cooler. Shredded cheddar cheese 43 F, ham 41 F and salmon 42 F. Pancake batter to be held on time moving forward. Pancake batter was tossed.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink by reach in cooler blocked by kitchen towel holder. Manager removed towel holder.
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.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Cooked chicken is vacuum sealed and lacks bold type information of date sealed and held more than 48 hours.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine not inverted for protection. Manager stored correctly.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored above food to be served to the public in reach in cooler. Manager removed.
Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine are not covered for protection.
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.