DirtyFLRestaurant Inspection Data

THE CLUB AT QUAIL RIDGE

THE CLUB AT QUAIL RIDGE in BOYNTON BEACH has 6 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 6 reports on file

3715 Golf Road
Florida, 33436
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

10/13/2025· 5mo ago

Visit ID: 10906035

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ice bar ; sliced tomatoes (43-54F), . Per operator food not prepared or portioned today. Per operator food held in ice bar less than four hours. Observed food not fully submerged in ice. Operator placed more in ice. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at ware washing area. Operator labeled bleach. Corrected On-Site

2/14/2025· 1y ago

Visit ID: 10779222

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

2/13/2025· 1y ago

Visit ID: 8823181

Follow-up Inspection Required

2 high

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in True refrigeration ; egg whites (52F - Cold Holding); butter (46F - Cold Holding); heavy cream (45F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top #5 ; cheese (43-51F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator removed foods out of temperature to quick chill below flip top cooler. Observed in True refrigeration ; egg whites (52F - Cold Holding); butter (46F - Cold Holding); heavy cream (45F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Warning

7/8/2024· 1y 8mo ago

Visit ID: 8786019

Met Inspection Standards

2 high, 3 basic

  • 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 commercially processed ROP not removed from packaging.
  • 36-64-5:Basic - Objectionable odors in ware washing area of the establishment.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 14-86-1:High Priority - Non-food grade towel used as liner for food container. Wiping cloth used as pan liner for cheese on cook line. Operator removed Corrected On-Site
  • 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 commercially processed ROP not removed from packaging.
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer in use no hood system above. Far left cook line

2/16/2024· 2y ago

Visit ID: 8512433

Met Inspection Standards

1 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored above flat breads in middle cook line flip top. Operator removed Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-10-4:Intermediate - Oyster tag removed from original container prior to container being emptied. Operator replaced Corrected On-Site

9/28/2023· 2y 5mo ago

Visit ID: 8384702

Met Inspection Standards

2 int, 2 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled. Operator cleaned and sanitized Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance at triple sink not labeled. Operator labeled bleach Corrected On-Site