DirtyFLRestaurant Inspection Data

BOCAIRE COUNTRY CLUB

With 4 inspections documented, BOCAIRE COUNTRY CLUB maintains a 2.0/5 food safety rating in BOCA RATON. Food safety practices have remained consistent.

Shaddock Lane
Florida, 33487
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 10887121

  • 08B-38-4:Basic - Food stored on floor...multiple ice cream boxes on the floor at dessert walk in freezer . Employee properly stored . Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at dessert station . Chef provided. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered....portion cake in multiple tray in dessert walk in cooler . Employee covered . Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...carrot ginger dressing fresh ginger and oil in it was prepped 8/19 at reach in cooler . See stop sale. Employee discard food. **Corrective Action Taken**
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination....toopings , desserts, bagel station . Manager provided sneeze guard. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...carrot ginger dressing fresh ginger and oil in it was prepped 8/19 at reach in cooler .
  • 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.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....poke tuna 47F, boiled eggs 58F in flip top salad cooler at salad station and mozzarella cheese 46F in pizza reach in drawer at pizza station by the kitchen. Food not prepped or portion today , food being held more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....poke tuna 47F, boiled eggs 58F in flip top salad cooler at salad station and mozzarella cheese 46F in pizza reach in drawer at pizza station by the kitchen. Food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. ...butter 55F , shredded mozzarella cheese 45F in flip top reach in cooler at prep station , food being held less than 4 hours . Employee removed food to walk in cooler . Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...mussels, clams tag .
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area... buffet omelet station , cooked and prepared food to guest . Advised manager contact with plan reviewer .
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times....blocked by dish racks at expo station by the dishwashing area, chef removed racks . Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for buffet station.

Inspection Date: 4/18/2025

Inspection #: Visit ID: 8990140

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using bowl instead of scoop. Chef removed scoop. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bakery area. Chef posted handwashing sign Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados with stickers on prep table. Chef removed stickers and washed before cutting Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Fish wrap with towels. Chef removed towels. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at prep station at Cooked eggs; (46F - Cold Holding); cut tomatoes (46F - Cold Holding), chef lowered setting and moved items to different working cooler **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not labeled with last day of use
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled

Inspection Date: 9/27/2024

Inspection #: Visit ID: 8781625

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ....smoke salmon at walk in cooler in vacuum package . See stop sale. Employee discarded food. See stop sale. **Corrective Action Taken**
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... . .... Cream sauce date 9/14, tomato jam 9/11 in reach in cooler.... spinach cheese 9/13 at walk in cooler . . See stop sale. Employee discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cream sauce date 9/14, tomato jam 9/11 in reach in cooler . .. spinach cheese 9/13 at walk in cooler . ...Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ..smoke salmon at walk in cooler in vacuum package ... Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature...establishment cooked turkey corn chowder , cooling and then vacuum packed in walk in cooler . Date marked was 9/22/24
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... butter 66F, marinara sauce 56F, sauce 66F at prep kitchen, food not prepped or portion today , food being held less than , employee removed food to walk in cooler **Corrective Action Taken**
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.... establishment cooked turkey corn chowder , cooling and then vacuum packed in walk in cooler . Date marked was 9/22/24. Stop sale issue . Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...employee rinsing in handwashing sink . Manager educated Corrected On-Site
  • 03G-50-1: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...provided HACCP plan coordinator email.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite not properly date marked.... wrong date marked whole turkey was cooked 9/26 ,date marked 9/27, chili cooked 9/27 , date marked 9/28 at walk in cooler . Chef correction date marked Corrected On-Site

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8380722

  • N/A:No Violations Were Observed