HALIFAX PLANTATION GOLF CLUB
3400 CLUBHOUSE DR
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/5/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 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. -dishwasher machine in bar area chlorine 0ppm. Operator replaced sanitizer. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Korean ribs in reach in cooler. Corrected On-Site
Food safety inspection conducted on 12/5/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 3/28/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-12-4:Basic - Floors not constructed to be easily cleanable. -deep grout lines at cookline.
- 41-07-4:High Priority - Container of medicine improperly stored. -eye drops stored on tray with spices. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chopped brisket dated 03/16.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chopped brisket dated 03/16.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at 55°in ice bath in kitchen. In ice bath 2 hours. Operator placed more ice around pan.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 3/28/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 9/6/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - Bottom of wall in dry storage are soiled with black mold like substance.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 31A-11-4:Intermediate - Handwash sink in bar area used as a dump sink.
Food safety inspection conducted on 9/6/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).