DirtyFLRestaurant Inspection Data

ST. ANDREWS COUNTRY CLUB PROPERTY OWNERS ASSOCIATION INC

With 5 inspections documented, ST. ANDREWS COUNTRY CLUB PROPERTY OWNERS ASSOCIATION INC maintains a 3.2/5 food safety rating in BOCA RATON. Recent inspections indicate some food safety concerns.

Last inspection: 11 months ago · 5 reports on file

West Claridge Oval
Boca Raton, Florida, 33496
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

4/10/2025· 11mo ago

Visit ID: 8847287

Met Inspection Standards

2 basic

  • 36-34-5:Basic - Ceiling vents soiled with accumulated food debris, grease, ot dust in ware wash and back prep area. Operator cleaned during inspection.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the cookline. Operator provided. Corrected On-Site

8/12/2024· 1y 7mo ago

Visit ID: 8848354

Met Inspection Standards
  • N/A:No Violations Were Observed

8/2/2024· 1y 7mo ago

Visit ID: 8846911

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine using color strip and high temp thermometer. Dish machine failed to reach 160F Warning - From follow-up inspection 2024-08-02: Booster part in order. 6 days **Time Extended**

8/1/2024· 1y 7mo ago

Visit ID: 8723652

Follow-up Inspection Required

3 high, 2 int

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine using color strip and high temp thermometer. Dish machine failed to reach 160F 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. far right 2 door flip top: cut lettuce (53F); cooked mushrooms (48F); cheese (48F-54F); cooked turkey burger (48F); cooked salmon burger (49F); butter (49F) perbeing held in unit overnight. Per operator items stored in unit over night. Not prepared or portioned today Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. far right 2 door flip top: cut lettuce (53F); cooked mushrooms (48F); cheese (48F-54F); cooked turkey burger (48F); cooked salmon burger (49F); butter (49F) per operator items held in unit overnight. Per operator items stored in unit over night. Not prepared or portioned today. See Stop Sale. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sinks. Operator refilled Corrected On-Site Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prove thermometer provided calibrated at 40F. Operator discarded and replaced with calibration thermometer Corrected On-Site Warning

2/27/2024· 2y ago

Visit ID: 8615302

Met Inspection Standards

2 high, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on cook line. Operator removed Corrected On-Site
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon in ROP packaged on site fully thawed in walk in cooler. 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 in ROP packaged on site fully thawed in walk in cooler.