DirtyFLRestaurant Inspection Data

ABERDEEN GOLF & COUNTRY CLUB

8251 Aberdeen Drive
Florida, 33472
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 8862633

  • 25-05-4:Basic - Single-service articles improperly stored. In kitchen at dessert preparation table single service plastic lids for food containers stored on top of container of Lysol disinfectant wipes. Discussed with operator who discarded lids. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored above raw salmon. Discussed with operator who corrected storage. Corrected On-Site Repeat Violation Admin Complaint
  • 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. at server expo station milk (48F - Cold Holding) per operator milk not portioned or prepared today and left in unit overnight. See stop sale. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at server expo station milk (48F - Cold Holding) per operator milk not portioned or prepared today and left in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of Lysol disinfectant wipes stored on top of shelf with single service items. Discussed with operator who corrected storage of products. Corrected On-Site Warning

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8763380

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...employee purse top of the slicer at prep room . Employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor....carrots at prep room. Chef properly stored Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.. Flying insects flying around by the walk in cooler at prepped station . Employee eliminated. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw eggs above creamer at reach in cooler . Chef removed eggs. 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 prepared onsite and held more than 24 hours not properly date marked...cut lettuce in reach in cooler not look fresh , chef not aware when was prepped it
  • 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...cut lettuce 45F, avocado with cream 53F yuzu sauce 53F ( non TCS food ) , dressing 53F ( nonTCS food )in salad reach in cooler next to walk in cooler . Food not prepared or portion today . Food being held more than 4 hours . Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 45F, avocado with cream 53F yuzu sauce 53F ( non TCS food ) , dressing 53F ( nonTCS food )in salad reach in cooler next to walk in cooler . Food not prepared or portion today . Food being held more than 4 hours . Stop sale issue . Chef discarded food. **Corrective Action Taken** Repeat Violation
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...cooked pork chops in house vacuum package without label in walk in cooler . Chef stated that food was vacuumed yesterday at 2 pm and food will be consume within 48 hours. Chef labeled with date and time . Repeat Violation Admin Complaint
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cut lettuce in reach in cooler not look fresh , chef not aware when was prepped it . Stop sale issue . Chef discarded food. **Corrective Action Taken**

Inspection Date: 2/23/2024

Inspection #: Visit ID: 8544544

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at at east side of cook line
  • 08B-12-5:Basic - Stored food not covered...multiple soup, sauce not covered in walk in cooler . Employee covered. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw steak, partial cooked chicken above cooked fennel , tomato sauce in speed racks in walk in cooler . Employee properly stored. Corrected On-Site
  • 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...sous vid cauliflower 50F, butter 51F , slice tomato 51F, hamburger 50F , steak 51F , honey glazed 51F, corn 51F in reach in drawer across from grille in kitchen, per chef food not prepped or portion today ,food being held more than 4 hours (since yesterday). Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sous vid cauliflower 50F, butter 51F , slice tomato 51F, hamburger 50F , steak 51F , honey glazed 51F, corn 51F in reach in drawer across from grille in kitchen, per chef food not prepped or portion today ,food being held more than 4 hours (since yesterday). Stop sale issue . Chef discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...at buffet cold and hot holding area , food being held less than 4 hours . Discussed with chef, chef stated that buffet from 10:30am to 2:20 pm then food going to be tossed , employee time marked Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied...chef put it back . Corrected On-Site
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...discarded food due to temperature abuse. Corrected On-Site
  • 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request... Cooking non continuous cooking chicken ( partial cooking) in walk in cooler .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at east side of cook line
  • 31B-03-4:Intermediate - No soap provided at handwash sink at east side of cook line

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8363966

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pumpkin purée 45°/46°, cream 49° , cheese icing 48° in Coca-Cola pastry reach in cooler , food being held more than 4 hours . stop sale issue . Employee discarded food. ... Ham burger 45°-51° in reach drawer below grill at kitchen , per chef food being held less than 4 hours . Employee moved food another acceptable cooler . **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....dishwashing machine not sanitized.
  • 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.... Engineering fixed it and Heat strip failed to turn black at time of inspection.
  • 14-86-1:High Priority - Non-food grade paper used as liner for food container fried sage , cut green onion . Chef moved paper towel . 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 prepared onsite and held more than 24 hours not properly date marked.... onion jam at walk in cooler , per chef food was cooked last week .
  • 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....pumpkin purée 45°/46°, cream 49° , cheese icing 48° in Coca-Cola pastry reach in cooler , food being held more than 4 hours
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored tong in handwashing sink at kitchen, chef moved . Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen , chef provided. Corrected On-Site
  • 02A-02-4:Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage...provided proper consumer advisory. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... onion jam at walk in cooler , per chef food was cooked last week . Stop sale issue . Chef discarded food. **Corrective Action Taken**