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Licensee
Name:
AVILA GOLF & COUNTRY CLUB
License Number:
SEA3904972
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
943 GUISANDO DE AVILA TAMPA, FL 33613-9969
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/06/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
6
4
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee prepping food while wearing gloves, employee picked up cell phone then continued prepping food without changing gloves. Discussed with manager proper hand washing procedures. **Corrective Action Taken** **Warning**
High Priority - Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items.
Cook on cooks line has large burn on forearm no cover on arm. **Warning**
High Priority - Food with mold-like growth. See stop sale. Observed approximately one quart of strawberries inside reach in cooler at beginning of the cooks line. **Warning**
High Priority - Raw animal food stored over or with unwashed produce. Observed shelled eggs stored over produce. Manager placed eggs on bottom shelf. **Corrected On-Site** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cream sauce in reach in cooler located on the end cap of cooks line with date 11/8/23. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Manager threw away sauce.. **Warning**
Intermediate - 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 variance from the Division of Hotels and Restaurants.
Establishment is packing raw meats and raw fish. Reviewed must submit HACCP and Variance **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior reach in cooler on cooks line soiled
Soiled cutting boards
Chill stick stored on floor in walk in freezer - manager removed and placed to wash rinse and sanitize (corrective action taken) **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cooks line. Manager had employee place hand towels at hand sink. **Corrected On-Site** **Warning**
Intermediate - No soap provided at handwash sink. Observed next to cooks line. Manager had employee place soap at hand sink. **Corrected On-Site** **Warning**
Intermediate - 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 packing raw meats and raw fish. Reviewed must submit HACCP and Variance **Repeat Violation** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
