PALMA CEIA GOLF CLUB

Name: PALMA CEIA GOLF CLUB
Address: 1601 S MACDILL, TAMPA, FL, 336295297, US
Rating: 67.1

1601 S MACDILL, TAMPA, FL 336295297

License #3900710

🏌️ Club/Private ℹ️

67.1 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 5 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PALMA CEIA GOLF CLUB in TAMPA currently holds an InspectFL Health Score of 67.1 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 1, 2026. Across those visits, inspectors documented 50 total violations — 10 critical, 16 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 1, 2024

The latest inspection on April 1, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 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?

PALMA CEIA GOLF 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee tea on prep table in kitchen. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer floor.
[08B-38-4] Food stored on floor. Bread and multiple items on floor in both walk in freezers. Operator relocated.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. Employee cleaned at time of inspection..
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks next to Co2 rack not secured.
[36-73-4] Floor soiled/has accumulation of debris. Floor under equipment at bar and in kitchen and dry storage.
[08B-47-4] Food not stored at least 6 inches off of the floor.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens and smoker soiled.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelving in middle walk in cooler. Operator started sending shelving parts to dish area during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in walk in cooler out of temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items where kept out of temperature, walk in cooler compressor tripped. Establishment does not currently take temperature logs, was unable to determine when the temperature went out. swiss (46F - Cold Holding); blue cheese (46F - Cold Holding); Plant Foods (47F - Cold Holding); mozzarella (47F - Cold Holding); Gorgonzola (47F - Cold Holding); harvarti (46F - Cold Holding); ham (46F - Cold Holding); goat cheese (46F - Cold Holding); feta (48F - Cold Holding); fresh mozzarella (47F - Cold Holding); butter packs (47F - Cold Holding); provolone (46F - Cold Holding); pepper jack cheese (47F - Cold Holding); cheddar (47F - Cold Holding); fresco cheese (52F - Cold Holding); chicken salad (53F - Cold Holding); egg salad (54F - Cold Holding); tuna salad (54F - Cold Holding); pasta salad (53F - Cold Holding); lamb (52F - Cold Holding); shrimp (53F - Cold Holding); seafood Dip (52F - Cold Holding); quiche (51F - Cold Holding); ground pork (57F - Cold Holding); lasagna (54F - Cold Holding); garbanzo bean soup (48F - Cold Holding); olive tepanade (52F - Cold Holding); vegetable soup (52F - Cold Holding); black bean soup (54F - Cold Holding); vodka sauce cream base (53F - Cold Holding)
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Quatinary sanitizer above 500ppm at 3 compartment sink, operator will manually set up until dispenser has been repaired. Discussed proper dish washing with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled operator removed and states he will replace.
[31A-09-4] Handwash sink not accessible for employee use at all times. At end of hot line.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Establishment not currently taking temperature logs. I discussed with the operator that it is required, and the importance of monitoring temperatures. Compressor in middle walk in cooler went down and operator is unaware how long it has been inoperable.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items not marked, and other items marked with incorrect date, 1 item marked 3-22, today is 3-20.