DirtyFLRestaurant Inspection Data

DELRAY BEACH GOLF CLUB

2200 Highland Avenue
Florida, 33445
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/30/2025

Inspection #: Visit ID: 10716850

  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar , manager properly stored. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....picata sauce prepped 4/4, vodka sauce prepped 4/3 in tall reach in cooler . Chili prepped 4/22, chicken rice soup prepped 4/23 at walk in cooler . See stop sale. Manager discarded food . **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....bardelaise sauce in reach in cooler , manager not aware when food was prepped . ...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....picata sauce prepped 4/4, vodka sauce prepped 4/3 in tall reach in cooler . Chili prepped 4/22, chicken rice soup prepped 4/23 at walk in cooler .
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....bardelaise sauce in reach in cooler , manager not aware when food was prepped . Stop sale issue . Manager discarded sauce ... Marsala sauce was prepped 5 days ago in reach in cooler , lemon dill sauce was cooked yesterday 1pm (over 24Hours ) at reach in cooler . Manager date marked. Corrected On-Site Repeat Violation

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8730809

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....shelf underneath prep counter at kitchen.
  • 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....cheese sauce 60 F with covered at bottom shelf in tall reach in cooler at kitchen. Per Cook food was cooked yesterday. Stop sale issue . Employee discarded food . **Corrective Action Taken**
  • 01B-07-4:High Priority - Food with mold-like growth. ...black beans at walk in cooler . See stop sale. Manager discarded food. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food......raw hamburger above cheese sauce at reach in cooler . Employee properly stored. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. ....employee discarded eggs. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ...black beans at walk in cooler .
  • 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....butter 50F, cream cheese 50F, blue cheese dressings 48F in glass door reach in cooler at service station. Food not prepped or portion today , food being held more than 4 hours. .... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cheese sauce 60 F with covered at bottom shelf in tall reach in cooler at kitchen. Per Cook food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 50F, cream cheese 50F, blue cheese dressings 48F in glass door reach in cooler at service station. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Manager discarded food. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....gam, turkey, cheese at walk in cooler . Employee date marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. Corrected On-Site Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitation measuring device or test kits.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....moldy black beans at walk in cooler without date marked. Stop sale issue . Multiple cooked and prepped food not date marked at walk in cooler . Employee date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...multiple windex spray bottles. Manager labeled. Corrected On-Site

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8570087

  • 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.... Salmon thawing in reduce oxygen packaging at walk in cooler. Label states to remove before thawing. Employee removed package Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding Corn beef 110F-132F. Food being held less than four hours, manager time marked. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the dishwashing washing sink. Employee provided Corrected On-Site

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8352051

  • 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 package fish thawing in walk in cooler without removing fish, packaged instructed removed fish when thawing. Employee removed fish. Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment by the handwashing sink at dishwashing area.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.....Cook grabbed cheese with bare hands . Stop sale issue . Employee discarded food. Putting gloves on hands . Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.....Cook grabbed cheese with bare hands .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned. Corrected On-Site
  • 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.