DirtyFLRestaurant Inspection Data

DEER CREEK COUNTRY CLUB

DEER CREEK COUNTRY CLUB located in DEERFIELD BEACH has undergone 6 health department inspections, achieving a 3.1/5 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

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13519581

Met Inspection Standards

1 high, 3 int, 1 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer at cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tray of hotdogs left on counter while put hotdogs on the grill, Hotdog ; (69F - Cold Holding), Person in charge put back in reach in cooler Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer
  • 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.

9/12/2025· 6mo ago

Visit ID: 10912679

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.. Bowl being used as a scoop. Employee discarded bowl Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Paper Plates not inverted on counter. Employee inverted plates Corrected On-Site
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Hotdog grill has no cover to prevent contamination
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection

12/30/2024· 1y 2mo ago

1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent very dusty in kitchen Repeat Violation
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Missing cold water handle missing at handwashing sink Repeat Violation
  • 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, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty and greasy air vent in snack bar area above cook line.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand wash sink missing cold water faucet handle
  • 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.
  • 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.

11/3/2023· 2y 4mo ago

Visit ID: 8445613

Met Inspection Standards

2 basic

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand wash sink missing cold water faucet handles
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shielding missing over cook line

7/14/2023· 2y 8mo ago

Visit ID: 8364568

Met Inspection Standards

2 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with dust. Observed above cook line flip top Repeat Violation
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloths not stored in sanitizer in between uses. Discussed with operator
  • 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili reheating since 7:30 (11:30 (119°F-130°F - Reheating) non-commercially processed. Reheating in croc pot. Operator states item has been reheating in croc pot since 7:30 am.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chili reheating since 7:30 (11:30 (119°F-130°F - Reheating) non-commercially processed. Reheating in croc pot. Operator states item has been reheating in croc pot since 7:30 am. See Stop Sale