ADIOS GOLF CLUB
7740 NW 39 AVE
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Yanks not secured
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Atsalad station there was avocados with stickers on, chef removed stickers and washed avocados before cutting Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing chemicals not labeled.
Food safety inspection conducted on 2/3/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/10/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over buttermilk and sauce. Chef moved eggs to bottom shelf Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at hash (47F - Cold Holding); salmon (46F - Cold Holding), chef moved items to working cooler and called for maintenance
Food safety inspection conducted on 9/10/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 12/11/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in the front part of, the cooler at diced tomatoes (45F - Cold Holding); cooked eggs (45F - Cold Holding); lettuce (45F - Cold Holding), chef moved items to cool to 41f or below and called for maintenance **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 8/24/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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 salmon in ROP still partially frozen on cook line not removed. Operator opened up packaging Corrected On-Site
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw steak/cooked chicken packaged using ROP on site not dated. Operator states item was packaged yesterday. Operator dated to be removed after 48 hours
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink, operator provided Corrected On-Site
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu contains items that can be ordered undercooked; steak/burger. No consumer advisory posted/on menu. Operator reprinted menus at time of inspection Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).