DEL AIRE GOLF CLUB
4646 WHITE CEDAR LN, DELRAY BEACH 33445-7027
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/1/2023
High Priority
4
Intermediate
3
Basic
1
Total
8
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. Tuna 38°F on cook line since yesterday. See stop sale
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container. See stop sale
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon in walk in cooler 38°F. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon in walk in cooler 38°F. 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. Tuna 38°F on cook line since yesterday.
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. ROP cooked rice and raw meats held for more than 48 hours in bag.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic poke bowl containing raw tuna on menu. Operator reprinted menus during the inspection, identifying fresh raw ahi tuna in the poke pool. 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 thermo label or thermometer.
Food safety inspection conducted on 12/1/2023 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).