DEER CREEK COUNTRY CLUB
DEER CREEK COUNTRY CLUB located in DEERFIELD BEACH has undergone 6 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 6 reports on file
2801 DEER CREEK COUNTRY CLUB BLVD
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
All Inspection Reports
1/20/2026· 1mo ago
Visit ID: 13519722
Met Inspection Standards2 high, 3 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. Commercially reduced oxygen tuna still in reduced oxygen packaging. Chef removed tuna from reduced oxygen packaging Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on salad station with stickers still attached. Cook removed stickers and washed avocados before cutting Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Garbanzo beans and tomato paste
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut cabbage in reach in cooler. Chef moved tuna. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No heat strips or thermometer disk to measure hot water.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink by prepping area.
9/12/2025· 6mo ago
Visit ID: 10871527
Met Inspection Standards1 high, 1 int, 1 basic
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between N the crack of coolers. Employee removed knives Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 6 lb can of tomatoes paste dented. Chef r
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No type of heat test strips or heat test thermometer to measure heat.
12/30/2024· 1y 2mo ago
2 high, 1 int, 2 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water and cup of coffee on prep table. Chef discarded items. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados on the cook line coolers either stickers not washed. Chef removed stickers and had avocados washed. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. calamari (52F - Cold Holding) over night. Burgers 52°
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door reach in true cooler at calamari (52F - Cold Holding) over night. Burgers 52° See stop sale Chef discarded items and called for maintenance
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form emailed
8/23/2024· 1y 6mo ago
2 int, 1 basic
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink by washing machine and cook line has no hand wash sign
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
11/3/2023· 2y 4mo ago
Visit ID: 8445614
Met Inspection Standards2 high, 1 int
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stand up continental cooler on cook line at ham (46F - Cold Holding); turkey (46F - Cold Holding), chef removed all items to working cooler and called for maintenance **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand wash sign at hand wash sink by dishwasher in rear of building
7/14/2023· 2y 8mo ago
Visit ID: 8364599
Met Inspection Standards4 high, 4 int, 1 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Packaged to go meals stored in unused alto sham has mold like growth Cut tomatoes stored in 1 door stainless in front of cook line
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked soup in walk in cooler date marked 7-6. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried onions (80°F) being held at room temperature on cook line. Item date marked 7-5. Unknown time out of temperature.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried onions (80°F) being held at room temperature on cook line. Item date marked 7-5. Unknown time out of temperature. See Stop Sale
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder soiled. Operator cleaned and sanitized Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to ovens blocked by rack. Operator removed Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings stored in 1 door stainless were crooked and frozen, and held at refrigeration temperature without proper date matking