PINE TREE GOLF CLUB INC
10600 S PINE TREE TER
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 2/2/2024
Inspection #: Visit ID: 8599606
- N/A:No Violations Were Observed
Inspection Date: 1/26/2024
Inspection #: Visit ID: 8489512
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon, Raw Mahi stored thawed in ROP in walk in cooler. See stop sale. Warning
- 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. Operator reset booster and retemped at above 160F Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above pasteurized crab cakes in walk in cooler. Operator reorganized Corrected On-Site Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 1-18 in produce walk in cooler. See stop sale. 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. Raw Salmon, Raw Mahi stored thawed in ROP in walk in cooler. 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 raw fish using an ROP method, not frozen entire time 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 Repeat Violation Warning
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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 using an ROP method to be held longer than 48 hours Warning
- 01C-07-4:Intermediate - Raw oysters from different original containers mixed together prior to preparation for service. Warning
Inspection Date: 8/31/2023
Inspection #: Visit ID: 8360232
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food ..... raw shell eggs above pickles at walk in cooler . Chef properly stored Corrected On-Site
- 16-62-1:Intermediate - No measuring device or Heat strips available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....mushroom sauce at walk in cooler . Chef date marked. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled....degreaser, windex spray bottle at dishwashing area. Employee labeled Corrected On-Site