DirtyFLRestaurant Inspection Data

BURNT PINE COUNTRY CLUB

BURNT PINE COUNTRY CLUB located in MIRAMAR BEACH has undergone 5 health department inspections, achieving a 3.8/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

9300 EMERALD COAST PKWY W

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 5 health inspection reports

All Inspection Reports

12/16/2025· 2mo ago

Visit ID: 10878613

Met Inspection Standards

1 high, 1 int, 3 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. Cold hold- drawer- ROP grouper 42F, ROP salmon 43F ( thawed inside sealed reduce oxygen packaging ). See stop sale.
  • 14-09-4:Basic - Green Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 22-20-5:Basic - Small amount of black/green mold-like substance in the interior of the ice machine/bin in corners of white ice chute. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cold hold- drawer- ROP grouper 42F, ROP salmon 43F ( thawed inside reduce oxygen packaging.
  • 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. Tuna salad cold hold 41F.

4/28/2025· 10mo ago

Visit ID: 10765300

Met Inspection Standards

3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount Build up on interior ice chute of ice machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at make bar. Chef has cutting board on order. **Corrective Action Taken**
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in potato salad. Chef removed scoop from potato salad and sent scoop to warehouse washing area. Corrected On-Site

1/24/2025· 1y 1mo ago

Visit ID: 8778004

Met Inspection Standards

1 high, 1 int, 3 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple thermometers missing in coolers.
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- spray shrimp 55F (11:30-11:44). Chef had employee place shrimp in walk in cooler. **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. ROP red snapper 42F thawed inside package. See stop sale.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. ROP red snapper 42F. Fish thawed in side package.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written form to establishment, chef filled in form and hung form in office. Held on time- (11:00-3:00) halved tomatoes, lettuce, house ranch dressing. Corrected On-Site

2/22/2024· 2y ago

Visit ID: 8561661

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

11/29/2023· 2y 3mo ago

Visit ID: 8376609

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