Clubhouse Restaurant, 10801 Starkey Rd #24, Largo, FL - Restaurant inspection findings and violations

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Business Info

Name: CLUBHOUSE RESTAURANT
Type: Permanent Food Service
Address: 10801 Starkey Rd #24, Largo, FL 33777-1160
License #: 6212486
Total inspections: 16
Last inspection: 07/21/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bathroom door not self-closing. Women's restroom
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cook line, not protected from public passing by to use restroom
  • Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler , cook line
  • Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. **Repeat Violation**
  • Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Upright coolers and ice machine located in area where customers enter (back door) .
  • Basic - Working containers of food removed from original container not identified by common name. White powder ingredient in bulk bin: cake flour Labelled during inspection **Corrected On-Site**
07/21/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customers pass through portion of kitchen to access restroom
  • Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. , observed guest request to store bag of "personal food" in commercial equipment next to foods to be served to the public (glass door True cooler) **Corrected On-Site**
  • Basic - Unprotected ice machine in a customer/nonsecure area. By rear exit. Inspector observed 2 guests leave lath rough back door
  • High Priority - 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. Operator to discontinue use of machine for sanitizing , 3 comp clink set up , repair tech called
  • High Priority - Displayed food not properly protected from contamination. Muffins cooling in kitchen on prep area exposed to guests traveling to and from restroom, product moved to protected area. Inspector spoke with orator about installing sneeze guard **Corrected On-Site**
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Assorted dishes, glasses run through machine operating with inadequate level of sanitizer, items sanitized manually in 3 compartment sink **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Otato salad **Repeat Violation**
3/24/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind ice machine soda can, under shelf in front of reach in coolers.
  • Basic - Case/container/bag of food stored on floor in dry storage area. Box of potato chips.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils near three compartment sink.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Employee personal items stored in or above a food preparation area. Phone and backpack on food storage shelf.
  • Basic - Hole in wall. Hole in wall exposing wires near three compartment sink.
  • Basic - Reach-in cooler gasket torn/in disrepair. In turbo reach in reach in cooler
  • Basic - Standing water in handwash sink/ handwash sink draining very slowly.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. (pork 48°F-58°F)
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(pork 48°F-58°F)
  • High Priority - Toxic substance/chemical stored by or with food. Degreaser hanging from oven door in kitchen.
  • Intermediate - Handwash sink used for purposes other than handwashing. Egg shells cracked in hand sink
  • Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pulled pork prepared previous day
11/8/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Holes in ceiling in multiple locations of dish wash room where pipes and wires protrude.
  • Basic - Ripped/worn tin foil used as food-contact shelf cover where spices are held.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef 48°F in deep pan in reach in.
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked and portioned rice from previous day prep.
6/19/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine. Insides of doors and top. Of. Machine
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.in kitchen area
  • Basic - Single-service articles not stored inverted or protected from contamination. Frill tooth. Picks on. Cooks. Line
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Hamburger and beef roast stored in same container in reach cooler
  • Intermediate - Employee used handwash sink as a dump sink. In kitchen area
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
1/28/2013Routine - FoodInspection Completed - No Further Action
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
  • Critical - Observed food stored on floor.bag of onions near kitchen back door Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. washing coffee pot in employee hand sink in kitchen area
  • Critical - Observed unlabeled chemical spray bottle. orange cleaner Corrected On Site.
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc fire extinguisher on floor near kitchen back door
  • Critical - Working containers of food removed from original container not identified by common name. containers of flour-sugar Corrected On Site.
8/20/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in soiled container Corrected On Site.
  • Critical - Observed accumulation of debris in warewashing machine and associated equipment. top of dishwasher
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths.on cooks line
  • Critical - Observed food being cooled by nonapproved method. bacon in reach in cooler Corrected On Site.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw hamburger stored in pan with ham Corrected On Site.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. tooth picks on cooks line
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc sitting on floor near kitchen back door
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several items in reach in coolers Corrected On Site.
2/3/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm note all items must be sanitized prior to using
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. six persons working
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
  • Critical - Observed unlabeled chemical spray bottle. degreaser
  • Critical - Raw animal food not properly separated from ready-to-eat food. cooked ham and raw hamburger stored in same pan in reach in cooler
10/19/2011Routine - FoodCall Back - Complied
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm note all items must be sanitized prior to using
  • Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. six persons working
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese
  • Critical - Observed unlabeled chemical spray bottle. degreaser
  • Critical - Raw animal food not properly separated from ready-to-eat food. cooked ham and raw hamburger stored in same pan in reach in cooler
8/17/2011Routine - FoodWarning Issued
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. large deli style cooler
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs hanging on oven doors
  • Critical - No handwashing sign provided at a handsink used by food employees. missing employee hand sink in kitchen area
  • Critical - Observed accumulation of debris in warewashing machine and associated equipment. top area of dishwasher
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.touching toast Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter on cooks line 54 degrees
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausage and cheese in top portion of deli style cooler 46/49 degrees note items moved to working cooler
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. quatenary sanitizing solution more than 200 ppm
  • Critical - Raw animal food not properly separated from ready-to-eat food. raw hamburger in same pan of ready to eat foods
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical - Working containers of food removed from original container not identified by common name. small food bins near dishwasher room
3/25/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. items in reach in cooler
  • Critical. Working containers of food removed from original container not identified by common name. condiment containers on cooks line not marked of contents located on cooks line
  • Critical. Observed raw animal food stored over ready-to-eat food. raw hamburger over ready to eat foods in reach in cooler
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in soiled container on ice machine
  • Observed employee with no hair restraint. missing on employee doing food prep
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment. top of dishwasher
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. No handwashing sign provided at a handsink used by food employees.missing at employee hand sink in kitchen area
  • Lights missing the proper shield, sleeve coatings or covers. in reach in cooler near back door area
11/1/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Food protection
  • Clean clothes, hair restraints
  • Pre-flushed, scraped, soaked
  • Wiping cloths clean, used properly, stored
  • Storage/handling of clean equipment, utensils
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Toxic items labeled and used properly
6/28/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sausage gravy hot holding 122 degrees note item reheated Corrected On Site.
  • Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs stored on oven doors
  • Observed employee with no hair restraint.missing on employee doing food prep
  • Observed gaskets/seals on cold holding unit in poor repair. on large deli style cooler on cooks line
  • Observed gaskets/seals on cold holding unit in poor repair. on reach in cooler near fryer
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm
  • Wet wiping cloth not stored in sanitizing solution between uses.on cooks line area
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed.sanitizing solution more than 100 ppm using cholorine
12/29/2009Routine - FoodInspection Completed - No Further Action
  • Critical. Observed raw animal food stored over ready-to-eat food. pooled eggs over ready to eat foods
  • Observed gaskets/seals on cold holding unit in poor repair. in reach cooler turbo air
  • Observed old labels stuck to food containers after cleaning.
  • Wet wiping cloth not stored in sanitizing solution between uses. in kitchen area
8/26/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/30/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/13/2008Routine - FoodInspection Completed - No Further Action

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