DirtyFLRestaurant Inspection Data

HILLSBORO CLUB DINING ROOM

HILLSBORO CLUB DINING ROOM maintains a 2.0/5 food safety rating based on 7 health department inspections in HILLSBORO BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

Hillsboro Mile
Florida, 33341
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/23/2026· 2mo ago

Visit ID: 13558138

Follow-up Inspection Required

2 high, 5 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Employee put on hair restraint. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Buckets of eggs stored on floor in walk in cooler at salad station. Employee placed buckets on shelf. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean spoons stored in container of water at 72 F on counter. Manager discarded water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel stored under cutting board on prep table. Employee removed towel from under cutting board. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in reach in freezer, next to food. Advised employee to put cup in separate area. Employee moved beverage from freezer. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs stored over bread in walk in cooler. Employee placed eggs on bottom shelf for proper storage. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Quinoa prepared approximately 1.5 hours ago, held in warmer at 115 F. Educated employee on proper hot holding temperature. Food was placed in oven to reheat. **Corrective Action Taken**

10/23/2025· 5mo ago

Visit ID: 10924067

Met Inspection Standards

1 high, 1 int, 7 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor Several food containers stored on floor next to utensils rack. Manager placed on rack.
  • 08B-38-4:Basic - Food stored on floor. Bucket of carrots stored on floor in produce walk in cooler. Employee placed on shelf. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container of water at 83 F on flattop top grill. Manager discarded water. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at employees' bathroom, both genders, located downstairs.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on lids and containers on dish rack. Manager placed containers in triple sink to remove labels. **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No label on plastic container of salt in kitchen near to prep table. Manager labeled. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over box of cauliflower in walk in produce walk in cooler. Employee rearranged for proper storage. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager and displayed. Corrected On-Site

12/12/2024· 1y 4mo ago

1 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On cook line, cups used to dispense cooked pasta.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep line, cut melon 45°F. Operator stated prepped less than 1 hour ago.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not dated either last date served

8/8/2024· 1y 8mo ago

3 high, 1 int, 1 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. In walk-in in cooler by desert station, tuna 40°F, no removed from reduced oxygen package before thawed. Thawed overnight. 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. In flip top cooler on cook line, Bolognese (50F - Cooling). Operator stated held in cooler over night. Not prepped or prepared today. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in in cooler by desert station, tuna 40°F, no removed from reduced oxygen package before thawed. Thawed overnight.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top cooler on cook line, Bolognese (50F - Cooling). Operator stated held in cooler over night. Not prepped or prepared today. See stop sale
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

2/12/2024· 2y 2mo ago

Visit ID: 8605289

Met Inspection Standards
  • N/A:No Violations Were Observed

2/5/2024· 2y 2mo ago

Visit ID: 8520952

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In prep area, cup used to dispense flour. Operator removed Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At cook line, non food grade towels used to cover cooked pasta. Operator discarded pasta **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2023
  • 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.

10/9/2023· 2y 6mo ago

Visit ID: 8339963

Met Inspection Standards

2 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth towel on cooked pasta, manager removed and discarded pastas Corrected On-Site
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No soap in dishwasher
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (69F - Cold Holding) left in turn off cooler on cook line over night
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at Melon ; (45F - Cold Holding); cooked chicken (45F - Cold Holding), manger moved items to working cooler stated unit is in defrost mode potato salad (69F - Cold Holding) left on cook line over night see stop sale
  • 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 or quaternary test strips