ST ANDREWS-CLUBHOUSE
17557 CLARIDGE OVAL WEST, BOCA RATON 33496
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/7/2024
High Priority
3
Intermediate
4
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling lettuce to be placed on burger buns, cooked fries to be packaged with bare hands. Operator instructed employee to wash hands and put on gloves **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked octopus in meat walk in cooler. Operator reorganized Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: cooked chicken (116F-129F - Hot Holding) operator states item was cooked approximately 30 minutes ago and placed in alto sham for hot holding. Operator reheated to 165 and turned up alto sham Corrected On-Site Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed proper tag maintenance with operator Warning
- 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 Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Operator unable to provide at time of inspection 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 tcs foods to be held longer than 48 hours by freezing as evidenced by date marking. Discussed with operator provided 2017 FDA Food code adoption and Special Processes guidance Warning
Food safety inspection conducted on 2/7/2024 revealed 7 total violations (3 high priority, 4 intermediate, 0 basic).
Inspection on 9/20/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Food safety inspection conducted on 9/20/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).