Topgolf Tampa
10690 Palm River Road, Tampa, FL 33619 · Permanent Food Service · License 3917539
What drove the grade
Live, small flying insects found 1 live fly walk in cooler not landing on food
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler Top shelf. Raw beef 51°F diced tomatoes Dairy (52°F retemped 48°F- Cold Holding); Dairy (49°F - Cold Holding); Plant Foods (51°F retempted 45°F- Cold Holding) manager moved to freezer 2nd temp raw beef 43°F diced tomato 43°F Dairy 48°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. barbecue sauce was under raw chicken walk in cooler manager moved to proper storage area
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found 1 live fly walk in cooler not landing on food
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Drain pan was inside HWS. Bar area upstairs manager removed
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food. strawberries over the top of washed peppers
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Underneath table next to flour in prep area employee moved to approved area
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Bottom part of oven heavily soiled- informed head kitchen staff
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Utensils not stowed properly back bar area
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Missing plug
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.