THE CLUB AT MEDITERRA
15755 CORSO MEDITERRA CIR
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the smaller of the two large ice machines on the interior deflector. Deflector was cleaned during the visit. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the server station nearest the kitchen door. Chef replaced sign. Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Location has two dish machines for sanitizing. Advised to only use three compartment sink for soaking until repairs to dispenser are made. For larger equipment, Chef stated they can hand-mix chemical.
Food safety inspection conducted on 5/14/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 3/19/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks. Corrected On-Site Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Operator discarded container. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container. Corrected On-Site Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching trash container and not washing hands before putting on gloves. Educated employee. Employee washed hands. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce 109F hot hold less than 4 hours. Operator removed double pan and reheated sauce to 165F on stove. **Corrective Action Taken** Warning
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed reduced oxygen packaging with cooked short rib dated 01/06/25 in walk in cooler and cooked chicken dated 01/09/25 at cook line. Stop Sale. Operator discarded foods. **Corrective Action Taken** Warning
- 03G-43-2: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 Process Waiver from the Division of Hotels and Restaurants. Observed reduced oxygen packaging conducted with cooked short ribs. Observed reduced oxygen packaging conducted on raw meats and bacon in walk in freezer. 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 reduce oxygen packaging conducted on cooked short rib. Warning
Food safety inspection conducted on 1/16/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 5/2/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. Operator cleaned ice machine. Corrected On-Site Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoops. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator dumped out water. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pot stored in hand wash sink at cook line. Operator removed metal pot. Corrected On-Site
Food safety inspection conducted on 5/2/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 10/10/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle with no label. Operator provided label. Corrected On-Site
Food safety inspection conducted on 10/10/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).