TERRA CEIA BAY COUNTRY CLUB

Name: TERRA CEIA BAY COUNTRY CLUB
Address: 2802 TERRA CEIA BAY BLVD, PALMETTO, FL, 34220, US
Rating: 64.3

2802 TERRA CEIA BAY BLVD, PALMETTO, FL 34220

License #5103702

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

64.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

TERRA CEIA BAY COUNTRY CLUB in PALMETTO currently holds an InspectFL Health Score of 64.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 22 total violations — 8 critical, 5 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 included 4 critical violations, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their quaternary triple sink or chlorine dish machine.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed multiple of their clean dishes racks rusted.
[41-07-4] Container of medicine improperly stored. Observed a container of aspirin stored on the cook line. Operator removed it.
[08B-38-4] Food stored on floor. Observed cases of oil stored on the floor. Operator placed them on shelves.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed the walk in cooler shelves with rust buildup
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the server reach in cooler: Coleslaw (51F - Cold Holding); Butter chips (53F - Cold Holding) all other products were not temperature sensitive. Operator stated they had been there for over 4hrs. Operator disposed of the products willingly.
[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 their dish machine at 0ppm. Operator replaced the chlorine and retested at 100ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the server reach in cooler: Coleslaw (51F - Cold Holding); Butter chips (53F - Cold Holding) all other products were not temperature sensitive. Operator stated they had been there for over 4hrs. Operator disposed of the products willingly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spatulas stored in standing 85F water. Operator placed them on the flattop to heat the water.

Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings stored in the walk in cooler with no date mark. Employee stated the chicken wings were cooked on 10/17. Employee placed a date mark on the wings.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing the hands. Employee removed the equipment to be sanitized and washed their hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cooked corned beef in the walk in cooler. Manager removed the bacon.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean plates on a shelf in the kitchen. Manager removed the bottles.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in the three compartment sink. Manager placed the beef under running water.
[36-24-5] Hole in or other damage to wall. 2x1 foot hole in the wall next to the walk in cooler. 1x1 foot hole in interior on the door of the walk in cooler.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handout to the operator.

Community reaction

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Community pulse