APOLLO BEACH RACQUET & FITNESS CLUB

Name: APOLLO BEACH RACQUET & FITNESS CLUB
Address: 6520 RICHIES WAY, APOLLO BEACH, FL, 33572, US
Rating: 41.8

6520 RICHIES WAY, APOLLO BEACH, FL 33572

License #3916372

🍗 Wings/Chicken ℹ️

41.8 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 16 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

APOLLO BEACH RACQUET & FITNESS CLUB in APOLLO BEACH currently holds an InspectFL Health Score of 41.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 75 total violations — 13 critical, 19 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on April 16, 2026 shows 16 observation rows: 3 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

APOLLO BEACH RACQUET & FITNESS CLUB has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Plates not inverted on drying rack.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 24 pieces of ROP grouper and 13 pieces of ROP tuna thawed before being removed from packaging.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
[29-09-4] Faucet/handle missing at plumbing fixture. Hot water handle broken at hand wash sink on cook line.
[14-38-4] Food storage container/container lid cracked or broken. Lettuce container lid cracked.
[08B-38-4] Food stored on floor. Fryer oil on floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash sink on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer go from soiled dishes to clean dishes without washing hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 24 pieces of ROP grouper and 13 pieces of ROP tuna thawed before being removed from packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 55 F, shredded cheese 47 F in reach in cooler, employees placed items on ice.
[31A-09-4] Handwash sink not accessible for employee use at all times. Container in hand wash sink on cook line.
[31B-03-4] No soap provided at handwash sink. At hand wash sink on cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on drying rack.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.
[08B-38-4] Food stored on floor. Bags of ice on floor in walk in freezer.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of grill.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm chlorine, dish machine primed tested 100 ppm chlorine.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping ready to eat food with bare hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler, eggs placed to the bottom at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink on cook line.
[41-17-4] Spray bottle containing toxic substance not labeled.