GULF STREAM BATH & TENNIS CLUB
North Ocean Boulevard
Florida, 33483
Palm Beach County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/17/2025
Inspection #: Visit ID: 10737054
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...... raw poke tuna above cut cabbage in reach in cooler . Chef 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. ... pickle cabbage prepped date 4/2/25, bacon jam prepped 4/2/25 in reach in cooler . See stop sale. Employee 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 not consumed/sold within 7 days after opening/preparation. ... pickle cabbage prepped date 4/2/25, bacon jam prepped 4/2/25 in reach 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...roasted garlic in oil 47F , pickle cabbage 49F in reach in cooler at kitchen, food not prepared or portion today, food being held more than 4 hours
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted garlic in oil 47F , pickle cabbage 49F in reach in cooler at kitchen, food not prepared or portion today, food being held more than 4 hours . Stop sale issue. Chef discarded food. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Cooked and cooling chicken breast 56F, ambient cooling cut melon 46F in reach in cooler at kitchen. Took another temperature about 30 minutes after temperature was chicken breast 57F, cut melon 47F . Per chef food was cooked and less than 4 hours . Chef voluntarily discarded food. Cooler not capable maintain proper temperature according to food code. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee removed . Corrected On-Site
Inspection Date: 12/6/2024
Inspection #: Visit ID: 8777492
- 12B-07-4:Basic - Multiple employee beverage containers on food preparation tables in kitchen prep area and expo line. Operator removed. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaged raw beef and cooked chicken. No waiver available. Beef was dated 11/28 and cooked chicken no date mark
- 03G-43-2: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 Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaged raw beef and cooked chicken. No waiver available. Beef was dated 11/28 and cooked chicken no date mark. See stop sale.
- 01C-03-4:Intermediate - Recent oyster tags not marked with last date served. Chef corrected the last days served and marked tags. Corrected On-Site
Inspection Date: 2/19/2024
Inspection #: Visit ID: 8536426
- N/A:No Violations Were Observed
Inspection Date: 10/25/2023
Inspection #: Visit ID: 8376036
- 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.. ..home made pesto in walk in cooler . Person in Charge not aware when food was prep . .... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....Some cooked food vacuum package without labeled and date marked.
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....Some cooked food vacuum package without labeled and date marked. Stop sale issue .Person in Charge discarded food. 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....not provided any kind of measuring tools.
- 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.. ..home made pesto in walk in cooler . Person in Charge not aware when food was prep . Stop sale issue . Discarded food. Corrected On-Site