CORAL CREEK CLUB

Name: CORAL CREEK CLUB
Address: 13111 GASPARILLA RD, PLACIDA, FL, 33946, US
Rating: 66.7

13111 GASPARILLA RD, PLACIDA, FL 33946

License #1801754

🏨 Hotel/Resort ℹ️

66.7 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CORAL CREEK CLUB in PLACIDA currently holds an InspectFL Health Score of 66.7 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 30, 2026. Across those visits, inspectors documented 41 total violations — 5 critical, 12 major, 24 minor.

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Record snapshot

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The latest inspection on April 30, 2026 shows 11 observation rows: 2 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

CORAL CREEK 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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tank not adequately secured near the soda machine. The operator properly secured the tank.
[21-19-4] Clean wiping cloth supply not properly stored. Observed a bag of clean wiping cloths stored on the floor in dry storage. The operator properly stored the clean wiping cloths.
[08B-38-4] Food stored on floor. Observed bags of flour and panko breading stored on the floor in dry storage. The operator properly stored the bagged foods.
[21-04-4] In-use wet wiping cloth used under cutting board in the prep area. The operator removed the wet cloth.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry inside the mop sink. The operator properly stored the wet mop.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw crab on a speed rack in the walk in cooler. The operator properly stored the raw foods.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter added to the mop sink faucet with no vacuum breaker.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a carton of heavy whipping cream with no date inside of a reach in cooler on the cook line. The operator was unable the date of opening. The operator voluntarily discarded the whipping cream.
[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. Observed multiple raw foods, cooked foods, and soft cheese packaged using the reduced oxygen method. The operator removed all foods from the packaging. The operator was emailed HACCP information.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The operator printed posted an advisory.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine on ice shield with black mold like substance
[23-24-4] Buildup of food debris/soil residue on equipment door handles.Observed on back side of reach in coolers in kitchen with food debris on handles
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards hanging in clean area with numerous groove markings on them.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed behind bar at liquor speed rack on floor, brown syrup type dried liquid on floor
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed behind bar in open air cabinet, to go containers not inverted upside down. Observed operator flipping over to go containers correctly
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage a container of a grain with out proper identifying label
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey at 45F. Observed operator volunteerly throwing away turkey
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in server station area in reach in cooler, half and half opened and not date marked with open date.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed on make line in kitchen, cutting boards with food stains on them
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink behind bar with food debris and stains inside sink showing signs of it being used as a dump sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole Slaw in reach in cooler at server station with out date mark on when it was prepared.