BLACK DIAMOND CLUB
3125 W BLACK DIAMOND CIR
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/15/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed two spray bottles containing toxic chemicals stored next to clean plates and pastry piping bags. Operator moved and stored correctly. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris. Operator cleaned and sanitized. **Corrected On-Site**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink unable to dispense paper towels. Operator corrected. **Corrected On-Site**
Food safety inspection conducted on 1/15/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-04-6:Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alan - From follow-up inspection 2024-08-06: **Time Extended**
Food safety inspection conducted on 8/6/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/19/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
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. Grouper filets
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees in cook line area
- 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. Dish machine sanitizer bucket empty, 0ppm. Operator set up 3 compartment sink to manually sanitize until chemical delivery. Quaternary 3 compartment sink 200ppm. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Grouper filets fully thawed in reduced oxygen packaging garlic in oil (77F - Cold Holding) on counter in cook line area, operator stated garlic was placed in oil on 7/14
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (77F - Cold Holding) on counter in cook line area, operator stated garlic was placed in oil on 7/14. See stop sale. In cold well at cook line: blue cheese (47F - Cold Holding); grilled peppers (50F - Cold Holding); salsa (51F - Cold Holding); sour cream (50F - Cold Holding) operator states items were taken out of walk in cooler at approximately 11am. Operator moved items to walk in freezer to rapidly cool. Recheck- blue cheese 43F; grilled peppers 42F; salsa 43F; sour cream 43F
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (82F - Hot Holding); marinara sauce (87F - Hot Holding) operator states items were reheated on stove before being placed in steam table. Operator moved items back to stove to reheat. Recheck- chili 198F; marinara sauce 206F **Corrected On-Site**
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alan
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee stocked items **Corrected On-Site**
Food safety inspection conducted on 7/19/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).