INNISBROOK RESORT & GOLF CLUB

Name: INNISBROOK RESORT & GOLF CLUB
Address: 36750 US HWY 19 N, PALM HARBOR, FL, 34684, US
Rating: 59.7

36750 US HWY 19 N, PALM HARBOR, FL 34684

License #6205269

🏌️ Club/Private ℹ️

59.7 Grade F / 100

Failing Health Score

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Latest inspection

April 23, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

INNISBROOK RESORT & GOLF CLUB in PALM HARBOR currently holds an InspectFL Health Score of 59.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 52 total violations — 14 critical, 13 major, 25 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 April 23, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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.

Disposition: Met Inspection Standards
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Moldy strawberries not separated from in moldy product in walk in cooler. Damaged cans of roasted red peppers not separate from undamaged cans in dry storage of catering kitchen. Rusted cans of almond paste in dry storage of pastry kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over food on storage shelf near reach in coolers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup at walk in freezer door.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers stored near triple sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted in banquet cooler
[01B-01-4] Dented/rusted cans present. See stop sale. 2 7lb can of almond paste rusted in dry storage. 2 5.5 lb cans of roasted red peppers dented
[01B-07-4] Food with mold-like growth. See stop sale. 1pint of strawberries molded.
[35A-02-7] Live, small flying insects found 2 flies in kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in dry storage has rust pitted to surface.

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.