Old Memorial Golf Club
Last inspected: Apr 20, 2026
18
Score
Public records show 10 inspections at Old Memorial Golf Club stretching back to 2022. The most recent visit was on Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly three violations before.
Across the inspection history, “operator is doing a special process” is the issue that surfaces most often, recorded five times.
Restaurants in Tampa average 79, so Old Memorial Golf Club trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
6
Critical latest
5
Major latest
6
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at splitter added to hose bibb. Located next to three compartment sink. **Warning**
29-34-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 12 packages of reduce oxygen packaged raw chicken not removed from packaging after 48 hours. raw chicken vacuum sealed on April 7, 2026 at 1:47 PM. Manager voluntarily discarded all reduce oxygen packaged raw chicken at time of inspection. 4 one pound packages of raw tuna thawed inside reduce oxygen packaging in the walk-in cooler. 2 Vacuum packaged raw lamb and 1 vacuum packaged raw beef stored inside walk-in cooler without proper labeling. Manager discarded at time of inspection. **Warning**
01B-13-4
High Priority - Roach excrement and/or droppings present. Roach excrement on top of kitchen prep table adjacent to walk in cooler. Roach excrement inside covered electric outlet behind the front line convection oven. **Warning**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches on kitchen prep table adjacent to walk-in cooler. Manager removed roaches at time of inspection. 1 live roach on kitchen floor beneath front line cook reach in cooler, adjacent to flat top griddle. 25 live roaches on wall and floor adjacent to walk in cooler. 16 live roaches inside small reach in freezer adjacent to walk-in freezer. Manager placed small reach in freezer outside of establishment to discard. 8 live roaches inside a covered electric outlet behind the front line convection oven. 3 live roaches inside a covered electric outlet behind the front line convection oven. 5 live roaches on the floor and wall next to kitchen deli slicer. 7 live roaches inside front line reach in cooler adjacent to flat top griddle. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reduce oxygen packaged raw chicken stored over onion rings on front line reach in cooler. Manager discarded raw chicken at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed one employee at front line cook handle raw beef patty with gloved hands then touch a burger patty cooking on flattop griddle. Discussed with employee to always wash hands after handling raw foods or when changing tasks. Employee removed gloves, washed hands and wore new gloves at time of inspection. **Warning**
12A-12-4
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. Bolognese sauce is cooked then chill in walk in cooler overnight, no temperatures are taken after cooking or cooling process. Chilled bolognese is vacuum packed the next day, labeled and stored inside walk in freezer. Sauce is removed and thawed from freezer as needed. **Warning**
03G-50-1
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Roast prime rib inside walk in cooler not labeled. Prime rib was reduced oxygen packaged on Saturday, April 18 at 11 AM. Manager opened package for prime rib at time of inspection. 2 Vacuum packaged raw lamb and 1 vacuum packaged raw beef stored inside walk-in cooler without proper labeling. Manager discarded at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03G-09-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Jose Santana on 7/12/2025. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting board soil inside establishment. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee personal beverage and tongs stored in front line handwashing sink, adjacent to flat top grill. Manager removed all items at time of inspection. **Corrected On-Site** **Warning**
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four one pound packages of raw tuna thawed inside reduce oxygen packaging in the walk-in cooler. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks inside establishment. **Warning**
14-09-4
Basic - Dead roaches on premises. 1 dead roach on floor next to walk in freezer. 2 dead roaches on kitchen prep table next to cutting boards and walk in cooler. 1 dead roach inside covered electric outlet behind the front line convection oven. 6 dead roaches on wall next to front line microwave. 6 dead roaches beneath front line microwave. **Warning**
35A-03-4
Basic - Food stored on floor. Nine cases of bottled water stored on floor next to laundry room and back kitchen exit. **Warning**
08B-38-4
Basic - Interior of ovens has accumulation of black substance/grease/food debris. Located on front line. **Repeat Violation** **Warning**
22-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. 12 packages of reduce oxygen packaged raw chicken not removed from packaging after 48 hours. raw chicken vacuum sealed on April 7, 2026 at 1:47 PM. Manager voluntarily discarded all reduce oxygen packaged raw chicken at time of inspection. **Warning**
03G-54-1
18
Jan 29, 2026
Routine - Food
4 critical violations. 7 major violations. 9 minor violations.
View 20 violations
High Priority - Dented/rusted cans present. See stop sale. Garbanzos Beans and Mandarin Oranges. **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soup in walk-in cooler. Employee rearranged items at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes to dish machine, then went to expo line to picked up plated food for customers without washing hands first. Discussed with chef about proper handwashing techniques. **Warning**
12A-02-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary tested 500+ppm in three-compartments sink at bar. Employee remade sanitizer, tested 200ppm. **Corrected On-Site** **Warning**
41-18-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At bar. **Warning**
16-33-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Chicken breast. **Warning**
03G-09-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment is setup an outdoor grill station next to the concession stand in the middle of the golf course, it's for weekend use only per operator. **Warning**
51-16-7
Intermediate - Oyster tags not marked with last date served. The establishment serving raw oysters occasionally. **Warning**
01C-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided a copy to operator by email. Operator print and post at time of inspection. **Corrected On-Site** **Warning**
02A-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked macaroni in walk-in cooler. **Warning**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and oven at cook line. **Warning**
22-08-4
Basic - In-use utensil stored in sanitizer between uses. At cook line. Chef removed knives to dish machine. **Corrected On-Site** **Warning**
10-18-5
Basic - In-use tongs stored on equipment door handle between uses. Chef removed tongs from oven handle. **Corrected On-Site** **Warning**
10-20-4
Basic - Food not stored at least 6 inches off of the floor. Multiple container of flours stored on floor in dry food storage room and 2 containers of raw steak in walk-in cooler. Operator moved items to shelves. **Corrected On-Site** **Warning**
08B-47-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Stored food not covered. Chili and Au Jus in walk-in cooler. Operator covered at time of inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Warning**
31B-04-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
17
Jun 2, 2025
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 100ppm. Employee reset sanitizer, tested 200ppm. **Corrected On-Site** **Repeat Violation**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of whipped butter 64 F in reach-in cooler on cook line. Employee states that it was stored on prep table for about 30 minutes and just moved into the reach-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on shelf over reach-in cooler at cook line. Employee discarded water. **Corrected On-Site**
12B-07-4
70
Apr 2, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
43
Dec 5, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. **Warning** - From follow-up inspection 2023-10-13: In progress. **Time Extended** - From follow-up inspection 2023-12-05: Operator created a plan but has not submitted. **Admin Complaint**
03G-50-1
90
Oct 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. **Warning** - From follow-up inspection 2023-10-13: In progress. **Time Extended**
03G-50-1
90
Oct 4, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at end of cook line blocked off with duct tapes, not accessible for employees to wash hands due to plumbing issues. Discussed with operator about handwash sink must be repaired and accessible for employees within 7 days. **Warning**
31A-09-4
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. The establishment is conducting cooked/chilled reduce oxygen packaging chicken onsite, stored at 41 F or below for more than 48 hours. **Warning**
03G-50-1
82
Feb 21, 2023
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained at bakery prep area.
22-02-4
Intermediate - 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. Provided by email.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. At bakery prep area.
14-09-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-08-4
55
Oct 25, 2022
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Frequently Asked Questions
When was Old Memorial Golf Club last inspected?
The most recent health inspection at Old Memorial Golf Club on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Old Memorial Golf Club?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at Old Memorial Golf Club.
How does Old Memorial Golf Club compare to other restaurants in Tampa?
Old Memorial Golf Club most recently scored 18 out of 100, which is lower than the Tampa average of 79.
Has Old Memorial Golf Club's inspection record improved over time?
No. Recent inspections at Old Memorial Golf Club have averaged around 12 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Old Memorial Golf Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Old Memorial Golf Club inspected?
Based on the inspection history on file, Old Memorial Golf Club is inspected around three times per year on average.
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