PIPER GOLF CLUB
8575 WHITE SHARK BLVD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above dishwashing area Operator has replacement ordered **Corrective Action Taken** Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline
- 36-62-4:Basic - Light not functioning. 2 in hood over cookline
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack in prep area Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in freezer at end of cookline Operator removed Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Glass door reach in cooler in server area
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter at bar area Repeat Violation
Food safety inspection conducted on 4/30/2025 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in ware washing area.
- 14-11-5:Basic - Equipment in poor repair. Dishwasher in bar not working. Work order put in. Operator brings dishes to kitchen. Corrective Action Taken** **Corrective Action Taken**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 5 light fixtures without shields or tubes with end caps in storage area
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on side of bucket in bar area. Operator submerged in bucket Corrected On-Site
Food safety inspection conducted on 11/1/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 4/12/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Make table across from fryers. Ambient temperature reads 50F. Operator removed product to another unit. **Corrective Action Taken**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on top of coffee machine. Operator put in cambro with a lid. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from fryers; chopped romaine (50F - Cold Holding); spring mix (50F - Cold Holding) per operator for 2 hours operator put in walk in cooler to bring down temperature. **Corrective Action Taken**
Food safety inspection conducted on 4/12/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/28/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Behind bar. 0ppm Warning - From follow-up inspection 2023-11-28: Dishwasher still not working. Using dishwasher in kitchen **Time Extended**
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/21/2023
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Far left of cookline
- 14-11-5:Basic - Equipment in poor repair. Ambient temperature of cooler under make table on cookline 50°F
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop 124°F. Operator increased heat **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Server glass door cooler
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Behind bar. 0ppm Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over prepared onions and peppers in cooler drawer under cookline Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken wings (47-50F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced turkey (50F - Cold Holding); Swiss cheese (50F - Cold Holding) in unit overnight Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (47-50F - Cold Holding); sliced tomatoes (50F - Cold Holding); sliced turkey (50F - Cold Holding); Swiss cheese (50F - Cold Holding) under make table on cookline closest to wall. Operator states in unit overnight Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in server cooler. Operator will date **Corrective Action Taken**
Food safety inspection conducted on 11/21/2023 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).