DirtyFLRestaurant Inspection Data

HOBE SOUND GOLF CLUB DINING ROOM

11671 Southeast Plandome Drive
Florida, 33455
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8994022

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed lamb in sink in a thawing process with no running water over product. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw smoked salmon over apple pie at walk in cooler. Raw fish over black bean egg rolls, both products not in commercial packaging at walk in freezer. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone (48F - Cold Holding); cooked potatoes (46F - Cold Holding) Products observed on ice bath at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to time stamp products for remaining 3 hours. Time control procedure emailed to operator.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 2 clam tags missing last order sold date. Educated operator on proper shellfish tag procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8993637

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8738949

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 200ppm quaternary sanitizer. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over sweet potato fries at reach in freezer on cook line. Operator stored properly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish flip at flip top on cook line. Operator stored properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Raw oysters in reduced oxygen packaging at walk in freezer. Per operator, reduced oxygen packaging conducted in house. See stop sale. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink on back dock with splitter attached. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Raw oysters in reduced oxygen packaging at walk in freezer. Per operator, reduced oxygen packaging conducted in house. See stop sale. Observed raw sausage meatloaf in reduced oxygen packaging at walk in freezer. Per operator, reduced oxygen packaging is conducted in house. Operator removed from reduced oxygen packaging. **Corrective Action Taken** Warning

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8556897

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm line cut. Maintenance was called and line was repaired during the inspection 75ppm. Corrected On-Site
  • 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. Establishment is ROP packaging cooked foods after being cooled. Then placed in walk in freezer for more than 48 hours. Reviewed using zip lock bags.
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Consumer advisory is displayed in kitchen. Chef moved advisory behind bar. Corrected On-Site

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8360261

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Home made Caesar salad dressing containing sour cream date marked 10.25.23 (24 days). See stop sale
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after preparation. Home made Caesar salad dressing containing sour cream date marked 10.25.23 (24 days).
  • 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. Ham 48°F-50°F, turkey 49°F, in reach in cooler in prep area, over night. Items were not cooked or prepped today. Bad air circulation, non tcs foods on top shelf are 39°F. Plates and sheet pans stored above ham, Turkey and chicken, preventing cold air flow to the bottom. Recommended to rethink food and plate storage in this cooler. See stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 48°F-50°F, turkey 49°F, in reach in cooler in prep area, over night. Items were not cooked or prepped today. Bad air circulation, non tcs foods on top shelf are 39°F. Plates and sheet pans stored above ham, Turkey and chicken, preventing cold air flow to the bottom. Recommended to rethink food and plate storage in this cooler. See stop sale