DirtyFLRestaurant Inspection Data

FRENCHMAN'S RESERVE COUNTRY CLUB GRANDE CLUBHOUSE

3370 Grande Corniche
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/20/2025

Inspection #: Visit ID: 8988954

  • 01C-06-5:Basic - oysters removed from original container for long-term storage- on the speed rack in walk-in freezer - no tag Operator placed tag;
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 149); operator was able to fix to 160 F Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee using towel to wipe food debris from prep area, grabbed foods from cooler and started to prepare food without washing hands ; operator educated; employee washed hands; Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw oyster and lamburgers over cooked duck not commercially packaged on the speed rack in walk-in freezer Stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over desserts in dessert cooler ; Stored properly Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink at salad station blocked by employee food and used to store brush inside of it. Removed

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8767890

  • 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- handle touching bread crumbs at cook line; stored properly Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator fixed to 200 ppm Corrected On-Site
  • 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. Employees touched garbage can and touched cutting board; and knife , no gloves changed; employee touched fiery dishes and touched clean dishes afterwards, no gloves changed; manager educated ; employees washed hands and changed gloves; Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams- in drawers at prep station ; operator was able to find tag; Corrected On-Site

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8631739

  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler; - From follow-up inspection 2024-05-15: Observed ROP of cooked crab stock and lobster consume in walk-in freezer; foods ROP after cooling to 41F; See Stop Sale As per operator foods not observed when cleaning out the walking freezer; as per operator no longer doing special processes ; cooked foods will be stored in ziplock bags; See Stop Sale Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : 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. Establishment ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks ; in walk-in freezer and walk-in cooler; more than 48 Hours; Warning - From follow-up inspection 2024-05-15: Observed ROP of cooked crab stock and lobster consume in walk-in freezer; foods ROP after cooling to 41F; See Stop Sale As per operator foods not observed when cleaning out the walking freezer; as per operator no longer doing special processes ; cooked foods will be stored in ziplock bags; See Stop Sale Admin Complaint

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8572924

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler;
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal Demi glaze (47F - Cold Holding); cooked duck (50F - Cold Holding) sitting on prep table ; as per operator food not prepared or cooked today: food left outside for approximately 30 minutes; food moved back to cooler; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at hot line Repeat Violation
  • 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. Establishment ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks ; in walk-in freezer and walk-in cooler; more than 48 Hours; Warning

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8370232

  • 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- handle touching bread crumbs Stored properly Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, changed gloves, touched cleaned spatula no handwash. Educated . Employee washed hands and changed gloves Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation