DirtyFLRestaurant Inspection Data

BROKEN SOUND CLUB AT THE OLD COURSE

1401 NW 51 ST

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10781621

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxes of food on floor in walk in freezer. Chef picked up boxes. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.walk in cooler at Turkey burger; (45F - Cold Holding); sauce (45F - Cold Holding)chef stated door was open for big delivery

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8732499

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at salad station and cook line with stickers. Chef removed stickers and washed avocados before cutting Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon over cooked shrimp in two door reach in cooler in prep area. Chef moved cold smoke salmon to bottom shelf Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard at the bread and bagels at omelette station.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (50F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at cook lamb (48F - Cold Holding); cooked soup (45F - Cold Holding), chef called for maintenance soup less than four hours. Lamb 48°F and ham (50F - Cold Holding) overnight see stop sales
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last day of use.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in prep area. Employee filled paper towels 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. No written procedures for items on table for omelette station in lobby.
  • 02A-01-5: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. No oyster consumer advisory posted. Emailed oyster consumer advisory. Manager printed and posted advisory during inspection Corrected On-Site

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8574058

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded drink Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hi temperature dish washer not working. 79°, chef reset dishwasher and emptied dishwasher and refilled with water and ran until it reached 180° Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.walk-in cooler at Cooked shrimp ; (47F - Cold Holding); ribs (47F - Cold Holding); chicken (47F - Cold Holding), chef says that door was op3n for approximately two hours for delivery, moved warm-items to walk-in freezer
  • 11-26-1: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. Form was emailed

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8353920

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen storage shelf across from expo line- observed Plates and bowls being stored not inverted on top shelf.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen wait station reach in cooler- observed employee lunch container in reach in cooler. Operator removed container. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cook line- observed tongs hanging on oven door handle. Employee removed tongs. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Main kitchen salad cold holding unit- observed 4 ounce single service container being reused to scoop feta cheese and stored in cold holding unit. Operator removed container. Corrected On-Site