19 TH HOLE

Name: 19 TH HOLE
Address: 1601 S MAC DILL AVE, TAMPA, FL, 336295215, US
Rating: 79.8

1601 S MAC DILL AVE, TAMPA, FL 336295215

License #3900170

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

19 TH HOLE in TAMPA currently holds an InspectFL Health Score of 79.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 12 total violations — 3 critical, 2 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 1, 2026 included 3 critical violations, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

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DBPR

*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.

Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in bulk rice.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped in Handwash sink near soda machine in kitchen.
[08B-38-4] Food stored on floor. Bulk oil on floor in kitchen. Operator relocated.
[41-07-4] Container of medicine improperly stored. Medicine on shelf over clean dishes in kitchen. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables in kitchen.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washed metal pan then dipped in sanitizer without rinsing. Inspector spoke with operator about proper dish washing procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork on shelf in walk in cooler. Operator relocated.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen near walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 46 F, butter milk 56 F, Per operator items have been in reach in cooler since 10 am. Time temped 1:55 pm. Operator voluntary discarded.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse