DirtyFLRestaurant Inspection Data

BROKEN SOUND COUNTRY CLUB REST

2401 Willow Springs Drive
Boca Raton, Florida, 33496
University Park
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 8895377

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handles stored inside flour container in kitchen. Operator removed. Corrected On-Site

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8787524

  • 06-09-1: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. Raw tuna fully thawed in commercially processed reduced oxygen packaging with a label to be removed before thawing. See Stop Sale
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in purchasing walk in cooler. Operator reorganized 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. Cooked Turkey date marked 9-8 in 2 door reach in cooler. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw tuna fully thawed in commercially processed reduced oxygen packaging with a label to be removed before thawing.

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8621611

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top. Operator called maintenance to repair **Corrective Action Taken** Warning - From follow-up inspection 2024-04-29: Next unannounced **Time Extended** **Corrective Action Taken**

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8519951

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top. Operator called maintenance to repair **Corrective Action Taken** Warning
  • 03G-04-5:High Priority - Raw Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cooked shrimp packaged using ROP on site. Ready to eat crab packaged in ROP on site. Raw Mahi stored in ROP on site. See stop sale. Repeat Violation Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cooked shrimp packaged using ROP on site. Ready to eat crab packaged in ROP on site. Raw Mahi stored in ROP on site. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle 2 door flip top: smoked salmon (55F); cut tomatoes (44F); cooked onions (45F) being held on top rail of cooler in pans inside of shallow pans operator states items have been in unit for less than 1 hour. Operator moved items to freezer to quick chill and stored items properly in unit **Corrective Action Taken** Warning
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked. Parmesan cheese wheel used for pasta mixing not date marked. Operator states item has been in use for 2 weeks. See stop sale. Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment packaging cooked fish using an ROP method. Establishment packaging fish not held frozen before packaging using ROP on site Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to fill water in pan. Discussed with operator Warning
  • 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. Establishment packaging cooked soups to be held longer than 48 hours as evidenced by date marking Warning

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8386439

  • 29-08-4:Basic - Plumbing system in disrepair. Ice machines hand wash sink leaking from drain pipe. Operator called for service
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon vacuum packaged on site. Per operator salmon was not frozen before packaging.See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon vacuum packaged on site. Per operator salmon was not frozen before packaging.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at beverage station hand wash sink. Operator refilled 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. Establishment packaging raw fish using ROP. No approved HACCP plan. Operator ceases ROP practices at time of inspection and removed machine from establishment Corrected On-Site