DirtyFLRestaurant Inspection Data

BOCA LAGO COUNTRY CLUB

With 8 inspections documented, BOCA LAGO COUNTRY CLUB maintains a 2.8/5 food safety rating in BOCA RATON. Recent inspections indicate some food safety concerns.

8665 Juego Way
Boca Raton, Florida, 33433
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/16/2025

Inspection #: Visit ID: 10909810

  • 16-21-4:Basic - Accumulation of debris on top exterior of warewashing machine.
  • 36-65-5:Basic - Central grill hood system ventilation inadequate as evidenced by excessive smoke in kitchen area.
  • 14-11-5:Basic - Equipment in poor repair. Plastic cutting board heavily melted and chipping at dish storage. Operator discarded. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at bottom of salad prep reach in.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe behind tall reach in right of cook line.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of heavily dented tuna stored in dry storage. Operator discarded. Corrected On-Site Repeat Violation
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator drained solution and will solely use high temp dishwasher to sanitize. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (125F - Cooling at 1:55, 120F at 2:35) cooling in walk in cooler in deep containers. Operator stirred item and inserted ice swords to increase cooling rate. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance chemical cleaner not labeled at warewashing station. Operator labeled. Corrected On-Site

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10811938

  • 03G-43-2:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for raw salmon 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. See stop sale. Warning - From follow-up inspection 2025-06-03: Establishment vacuum packages raw salmon 15lbs, cooked shrimp 11lbs, mahi-mahi 10lbs,raw chicken 15lbs, raw beef 5lbs, cooked beef 10lbs all items in walk in freezer for more than 2 days. Fish was vacuum packaged fresh, cooked food was cooled first and then vacuum packaged.Admin Complaint Admin Complaint

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10744542

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. Heavily dented can of beans located in dry storage in front of walk in. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Establishment packaging time/temperature control for raw salmon 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. Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for raw salmon 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. See stop sale. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at prep area heavily soiled with food debris/slime. Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 2/17/2025

Inspection #: Visit ID: 10745201

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired (Dave Gordon 5/24/2022). A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-12-17: **Time Extended** - From follow-up inspection 2025-02-17: No current food manager certification provided at the time of call back inspection. Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-12-17: **Time Extended** - From follow-up inspection 2025-02-17: No measuring device provided for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine at the time of call back inspection. Admin Complaint

Inspection Date: 12/17/2024

Inspection #: Visit ID: 10744159

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw smoked salmon (58F - Cold Holding) sliced ham (58F - Cold Holding); roasted red pepper (59F - Cold Holding). Items held at more than 41F for more than 6 hours over night. Operator discarded. See stop sale. Warning - From follow-up inspection 2024-12-17: No TCS food in two door stainless cooler by back office. **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired (Dave Gordon 5/24/2022). A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-12-17: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-12-17: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-12-17: **Time Extended**

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8778997

  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Oysters in walk-in #5 have no tags. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw smoked salmon (58F - Cold Holding) sliced ham (58F - Cold Holding); roasted red pepper (59F - Cold Holding). Items held at more than 41F for more than 6 hours over night. Operator discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw smoked salmon (58F - Cold Holding) sliced ham (58F - Cold Holding); roasted red pepper (59F - Cold Holding). Items held at more than 41F for more than 6 hours over night. Operator discarded. See stop sale. Warning
  • 53A-03-7:Intermediate - Food manager certification expired (Dave Gordon 5/24/2022). A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
  • 16-37-1:Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 01C-01-4:Intermediate - No tag on/for original container of oysters in walk-in #5. See stop sale. Warning
  • 02A-01-4: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. Operator printed and posted. Corrected On-Site Warning

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8547230

  • N/A:No Violations Were Observed

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8377701

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline flip top cooler, raw shell eggs were stored behind the celery. The cook moved forward. Corrected On-Site