CRESCENT OAKS GOLF COURSE

Name: CRESCENT OAKS GOLF COURSE
Address: 3300 CRESCENT OAKS BLVD, TARPON SPRINGS, FL, 34688, US
Rating: 73

3300 CRESCENT OAKS BLVD, TARPON SPRINGS, FL 34688

License #6212590

🏨 Hotel/Resort ℹ️

73 Grade C / 100

Mixed Health Record

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Latest inspection

May 20, 2026 · 10 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

CRESCENT OAKS GOLF COURSE in TARPON SPRINGS currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 31 total violations — 5 critical, 6 major, 20 minor.

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Record snapshot

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Clean inspections

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The latest inspection on May 20, 2026 shows 10 observation rows: 3 critical, 2 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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Would you eat here?

CRESCENT OAKS GOLF COURSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line - pan of raw hamburger patties over cut celery, operator moved beef to bottom shelf
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like substance on drop plate of ice machine in kitchen. Operator cleaned.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open styrofoam cop on pre table over open container with soufflé cups and lids. Operator discarded.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating at prep table in kitchen, he moved to other area
[08B-38-4] Food stored on floor. Fry oil on floor in storage room. Moved to crate
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in bar
[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. Dishwasher scratched head, then stacked clean plates and put them away. Discussed proper hand wash with staff and manager on duty .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in kitchen-sour cream (45F - Cold Holding)moved to walk in cooler. Temperature not taken today.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Both microwaves on cook line
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ cook, dishwasher, bartender, server.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer directly in front of the of compressor in cooler across from fryers, staff relocated
[14-09-4] Cutting board has cut marks and is no longer cleanable. Coolers on cook line
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. On cart handle next to fryers on cook line
[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 flour bin
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cooler behind bar
[29-49-6] Standing water in bottom of reach-in-cooler. Beer cooler at bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from fryers: cooked onions (46F - Cold Holding); chicken (45F - Cold Holding); hard boiled eggs (45F - Cold Holding); sliced Swiss (50F - Cold Holding); cooked peppers (46F - Cold Holding). Per staff, cooler left open while stocking and during prep, items moved to freezer. All items retemped at or below 40F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters soiled at bar
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Baked ziti in walk in freezer prepared on 12/11 not dated, staff added date