Innisbrook Resort & Golf Club Packards Copperhead Clubhouse
36750 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6205268
What drove the grade
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 6 basic-20
- Safety score80
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 6, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
See stop sale. .5 qt of heavy cream not date marked
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. 10oz of lamb ones on the 27th 1lb of blue cheese opened on 27th
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
10oz of lamb ones on the 27th 1lb of blue cheese opened on 27th
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Opened container of heavy cream not date marked. Operator cannot determine open date.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink in bar used to store strainer. Operator removed strainer.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep table in kitchen, operator moved beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board in kitchen.
Reach-in cooler shelves with rust that has pitted the surface.
Shelves of reach in coolers has rust pitting to surface
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of exterior ice machine has accumulation of mold like substance.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Covered waste receptacle needed in women's room
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.
- Stop sale
- An order that the food can’t be sold or served.