Tara Golf & Country Club
6602 Drewry's Bluff, Bradenton, FL 34203 · Permanent Food Service · License 5103308
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
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 28, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler beef sauce (54°F - Cooling). person in charge stated that it was placed in the walk-in cooler on October 27, 2026. Person in charge voluntarily discarded product.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk-in cooler beef sauce (54°F - Cooling). person in charge stated that it was placed in the walk-in cooler on October 27, 2026. Person in charge voluntarily discarded product.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled cutting board in back kitchen area. Person in charge stated it was not used today and placed in dishwasher area Observed can opener soiled with mold like substance. Person in charge placed in dishwasher area..
Fixed on the spot
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees on handwashing sink on cooks line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed in main kitchen area employee cell phone on food preparation table . Person in charge removed and cleaned table.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.