St Petersburg Country Club Res
2000 Country Club Way So, St Petersburg, FL 33712 · Permanent Food Service · License 6200765
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection3 high priority (2 fixed on the spot), 4 intermediate (1 fixed on the spot), 10 basic (2 repeats)-35
- Administrative complaint on Nov 6Counts in full until a follow-up finds the problems fixed-20
- Safety score45
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 visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. (1) Quart of cooked chili marked for October 29th. Discarded by operator. (1) Gallon Sausage and veggie soup marked for October 29th 2026. Discarded by operator. (2) Gallons French Onion soup marked for October 29th 2026. Discarded by operator.
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.
(1) Quart of cooked chili marked for October 29th. Discarded by operator. (1) Gallon Sausage and veggie soup marked for October 29th 2026. Discarded by operator. (2) Gallons French Onion soup marked for October 29th 2026. Discarded by operator.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs seen stored over top hot dogs in walk-in coolerA closest to back on speed racks. Operator moved eggs to proper shelf.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. (45) Pounds of cooked chicken wings seen in walk-in cooler. Chicken was also date marked for October 24th 2026. Operator discarded all chicken in ROP packaging.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Buildup of rust on stand mixer in back prep area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple bottle of unlabeled (bleach) spray seen throughout kitchen. Operator labeled bottles properly.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some employees lack up to date food handlers certification. Raymond Morgan, Employed 5 years as cook. Repeat Violation Admin Complaint
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of unknown white powder (flour) seen in back prep area lacks proper labeling.
Code 03, Food out of temperature: 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.
(45) Pounds of cooked chicken wings seen in walk-in cooler. Chicken was also date marked for October 24th 2026. Operator discarded all chicken in ROP packaging.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink seen on prep table on main line near hand washing sink.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents closest to end of main cook line soiled with grease and food debris. Soda gun holster closest to outside window in bar area has buildup of pink mold like substance. Operator cleaned holster.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Signs of wet nesting on clean dishes on wire rack near hot hold reach in along north wall of main kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in reach-in coolerA in main bar area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Cracking paint on ceiling over main prep table in main kitchen area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Near dumpster in outside storage area.
Repeat violation
No Heimlich maneuver/choking sign posted.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.