INNISBROOK RESORT & GOLF CLUB

Name: INNISBROOK RESORT & GOLF CLUB
Address: 36750 US HWY 19 N, PALM HARBOR, FL, 34684, US
Rating: 16.5

36750 US HWY 19 N, PALM HARBOR, FL 34684

License #6205269

🏌️ Club/Private ℹ️

16.5 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 17 findings · 4 critical

Routine - Food

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Minor

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Quick take

INNISBROOK RESORT & GOLF CLUB in PALM HARBOR currently holds an InspectFL Health Score of 16.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 69 total violations — 18 critical, 16 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 24, 2024

The latest inspection on October 6, 2026 shows 17 observation rows: 4 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

INNISBROOK RESORT & GOLF CLUB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. See stop sale. 6lbs of tomatoes
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in coffee station rusted,
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted
[22-31-4] Non-pitting surface rust on food-contact equipment. Rusted shelves in dry storage.
[32-12-6] Covered waste receptacle not provided in womens bathroom. No Uncovered waste receptacle in disabled womens room.
[35A-09-4] Presence of insects, rodents, or other pests. 5 ants in coffee storage. Operator eliminated ants during inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over ice machines near main damaged and cracked.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machines near main kitchen soiled with debris.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead ants in pest control device in coffee storage.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dented can of tomatoes stored by undamaged product.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in vegetable sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of sanitizer stored in pastry kitchen.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over ice machines near acoustic tiles.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw peas in walk in freezer. Operator moved raw beef.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Household pesticide stored in pastry kitchen. Operator disposed of pesticide.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
[35A-03-4] Dead roaches on premises. 1 dead roach near ice machine in prep kitchen area. Operator removed roach and clean and sanitized area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted near ice machine. Operator inverted ice bucket.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Molding peeling and in disrepair in kitchen and walk in coolers
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. We nesting containers in ware washing area. Operator removed containers and stored them correctly.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing and not durable in kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Cracked container in ware washing station. Operator removed containers.
[08B-38-4] Food stored on floor. Boxes of chocolate stored on floor of walk in freezer. Operator moved boxes to shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign in pastry kitchen hand wash sink and in restrooms.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in coolers rusted.
[02D-01-5] Working containers of food removed from original container not identified by common name. Oil bottle not labeled, operator labeled bottle.
[01B-01-4] Dented/rusted cans present. See stop sale. 8oz Can of harissa dented.
[35A-02-7] Live, small flying insects found 1 live fly around ice bin in loading dock area. Operator killed fly, cleaned and sanitized area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled with debris.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in dry storage area rusted, Doors of walk in coolers rusted and eroded.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Tiles where ac unit is located is damaged. The operator has a hose connected to where the unit is and a bucket on the floor. No active water draining at time of inspection. Operator has plans to fix the AC unit which is causing the leak.
[35A-03-4] Dead roaches on premises. 1 dead roach on the floor in the walk in cooler. Operator discarded and sanitized at time of inspection.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen raw grouper in reduced oxygen packaging does not bear a label.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ricotta cheese removed from package and portioned on the 4/4/25. See stop sale. Cream Fraiche opened and removed from package on 4/1/25. See stop sale.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream fraiche and ricotta cheese
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged onsite, held longer than 48 hours: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon.
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Operator is packaging food items in reduced oxygen packaging on site: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon. Discussed the need to submit HACCP plan and need approval before conducting a special process. All food items in reduced oxygen packaging for longer than 48 hours.
[22-02-4] Food-contact surface soiled with food debris. Stained cutting boards. Operator states they do not cut directly in these boards. If cutting boards are in the establishment, they must be free of stains and deep grooves.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging food items on site in reduced oxygen packaging: Chorizo, cooked onions, cooked pork, tenderloin, grouper, Canadian bacon with no HACCP plan submitted or approved. Operator is to stop reduce oxygen packaging products on site until HACCP plan is submitted and approved. All food items were in reduced oxygen packaging for longer than 48 hours.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F. Chef turned hot water on.