The Vinoy Resort and Golf Club - Vinoy Club Grill
600 NE Snell Isle Blvd, St. Petersburg, FL 33704 · Permanent Food Service · License 6212758
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 8 routine inspection3 high priority (2 fixed by the Oct 9 follow-up, 1 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 · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
1 employee water bottle held in reach in freezer. Manager removed. No other employee items observed.
More time given
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Reach in cooler shelves are still rust pitted.
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Fish (46°F - Cooling) retemped at 47f at 3:15; Fish (41 - Cold Holding); fish (45°F - Cooling) Fish (41 - Cold Holding) retemped; tomatoes sliced at 2:00, (50°F - Cooling); pineapple salsa 47f temped at 2:00, retemped at 3:15 at 46f, shredded cheese 49f temped at 2:00, retemped at 47f at 3:15. Stop sale issued for sliced tomatoes, fish, pineapple salsa, and shredded cheese.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fish (46°F - Cooling) retemped at 47f at 3:15; Fish (41 - Cold Holding); fish (45°F - Cooling) Fish (41 - Cold Holding) retemped; tomatoes sliced at 2:00, (50°F - Cooling); pineapple salsa 47f temped at 2:00, retemped at 3:15 at 46f, shredded cheese 49f temped at 2:00, retemped at 47f at 3:15. Stop sale issued for sliced tomatoes, fish, pineapple salsa, and shredded cheese.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Grilled onions and butter no time mark. Manager put time marking on both items.
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 steam wand encrusted with milk. Operator cleaned and sanitized.
Fixed on the spot
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage next to water pitchers at bar on bar mats. Employee lunchbox in servers station reach in cooler. Operator removed. COS. Employee beverages in reach in cooler next to reach in freezer in main kitchen. Operator removed. COS.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed in reach in cooler underneath microwave.
Ice buildup in reach-in freezer.
Operator broke ice.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor underneath prep table next to fryer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed broken glass in glass chiller at bar area. Employee started cleaning.
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.