DirtyFLRestaurant Inspection Data

ADIOS GOLF CLUB

Based on 6 health inspections, ADIOS GOLF CLUB in COCONUT CREEK has earned a 3.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 6 reports on file

7740 NW 39 AVE

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

3/5/2026· 1w ago

Inspection #: 3667448

Inspection Completed - No Further Action

9/22/2025· 5mo ago

Visit ID: 10930855

Met Inspection Standards

3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front bar handwashing sink. Chef put up a handwashing sign at handwashing sink. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at salad station with stickers. Chef removed stickers and washed avocados before cutting Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container with flour of of its original packaging not labeled. Chef labeled flour container. Corrected On-Site

2/3/2025· 1y 1mo ago

1 int, 3 basic

  • 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.

9/10/2024· 1y 6mo ago

2 high

  • 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

12/11/2023· 2y 3mo ago

Visit ID: 8482634

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. 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

8/24/2023· 2y 6mo ago

Visit ID: 8382116

Met Inspection Standards

2 int, 2 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 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