BLACK DIAMOND CLUB
3125 W BLACK DIAMOND CIR
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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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).
Inspection on 2/22/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - Reach-in wine/beer coolers behind bar interior/shelves have accumulation of soil residues.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese filled pasta on front of cooks line 56F. Operator states pasta has been in container for less than an hour. Operator added ice to rapid chill. Second temperature 45F
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on top of dish machine. Operator labeled Corrected On-Site
Food safety inspection conducted on 2/22/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 7/6/2023
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 36-73-4:Basic - Floor soiled under ice bin in bar area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in beverage station. Emailed sign to operator
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean pans on dish rack
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in bar area
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Prep area. Operator moved bucket to shelf. Corrected On-Site
- 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. Operator set up to manually sanitize. **Corrective Action Taken**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon from Sysco. Distributor emailed parasite destruction letter during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above soup base in walk in cooler. Operator corrected shelves. 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. Emailed form to operator
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical spray bottle in prep area. Operator labeled bottle. Corrected On-Site
Food safety inspection conducted on 7/6/2023 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).