TARA GOLF & COUNTRY CLUB

Name: TARA GOLF & COUNTRY CLUB
Address: 6602 DREWRY'S BLUFF, BRADENTON, FL, 342037826, US
Rating: 68.3

6602 DREWRY'S BLUFF, BRADENTON, FL 342037826

License #5103308

🏌️ Club/Private ℹ️

68.3 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 5 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

TARA GOLF & COUNTRY CLUB in BRADENTON currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 38 total violations — 14 critical, 8 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 18, 2025

The latest inspection on October 28, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

TARA GOLF & COUNTRY 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: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler beef sauce (54F - Cooling). person in charge stated that it was placed in the walk-in cooler on October 27, 2026. Person in charge voluntarily discarded product.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on handwashing sink on cooks line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beef sauce (54F - Cooling). person in charge stated that it was placed in the walk-in cooler on October 27, 2026. Person in charge voluntarily discarded product.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in main kitchen area employee cell phone on food preparation table . Person in charge removed and cleaned table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in back kitchen area. Person in charge stated it was not used today and placed in dishwasher area Observed can opener soiled with mold like substance. Person in charge placed in dishwasher area..

Disposition: Warning Issued
[29-38-4] Backflow device not located for convenient service or maintenance access in dumpster area.
[33-19-4] Garbage on the pad around dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill Observed over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee..
[01B-01-4] Dented/rusted cans present. See stop sale. Observed in dry storage dented can of blueberry sauce. Person in charge placed in office for return.
[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. Establishment is conducting reduced oxygen packaging of raw fish, cooked meats, and soups. Educated Person in charge on ROP and emailed Person in charge all HACCP information.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Person in charge washed can opener. Observed can opener soiled with mold like substance.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
[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. Establishment is conducting reduced oxygen packaging of raw fish, cooked meats, and soups. Educated Person in charge on ROP and emailed Person in charge all HACCP information.
[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 in walk-in cooler cooked beef not date marked. Person in charge stated it was prepared on 4/15/25 and date marked accordingly.

Disposition: Warning Issued
[13-03-4] 2 Employees with no hair restraint while engaging in food preparation. Both employees put on hat and washed hands.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on cooks line in main kitchen area employee beverage on cutting board. Person in charge removed and washed cutting board.
[08B-38-4] Food stored on floor in walk in cooler. Person in charge removed from floor.
[33-29-4] Grease receptacle lid open, broken, or missing on east end of parking area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler corned beef (47F - Cooling). Person in charge stated it was placed in walk in cooler on 12/4/24. Educated person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed person in charge a copy of the handout. Person in charge voluntarily discarded.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler.cooked pasta date marked 11/23/24,hollandaise 11/27/24,cooked tomatoes 11/27/24, cooked beets 11/26/24. Educated person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded items. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler corned beef (47F - Cooling). Person in charge stated it was placed in walk in cooler on 12/4/24. Educated person in charge on Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours and emailed person in charge a copy of the handout. Person in charge voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opener soiled with mold like substance. Person in charge cleaned and sanitized can opener.

Disposition: Warning Issued
[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. Observed in back kitchen area Dishwasher (Chlorine 10ppm). Person in charge chanced chlorine and Dishwasher recheck (Chlorine 100ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler on cooks line Raw Ground Beef over cooked Beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler pasta salad date marked 5/28/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded salad.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler on cooks line Hard Boiled Eggs (49F - Cold Holding); Cheese (48F - Cold Holding); Cooked Potatoes (50F - Cold Holding); Cut Melon (49F - Cold Holding); Cut Tomatoes (47F - Cold Holding); Cooked Shrimp (50F - Cold Holding) Person in charge stated that all items were placed in the cooler on 6/4/24. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in cooler on cooks line Hard Boiled Eggs (49F - Cold Holding); Cheese (48F - Cold Holding); Cooked Potatoes (50F - Cold Holding); Cut Melon (49F - Cold Holding); Cut Tomatoes (47F - Cold Holding); Cooked Shrimp (50F - Cold Holding) Person in charge stated that all items were placed in the cooler on 6/4/24. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded all food items.