DirtyFLRestaurant Inspection Data

PARKLAND GOLF AND COUNTRY CLUB SPORTS CLUB MAIN DINING

Health inspection records show PARKLAND GOLF AND COUNTRY CLUB SPORTS CLUB MAIN DINING in PARKLAND has 7 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 7 reports on file

10001 Old Club Road
Florida, 33076
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/15/2026· 3mo ago

Visit ID: 13508542

Met Inspection Standards

4 high, 1 int

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn chowder (58F - Cooling) for more than 6 hours in walk in cooler. Per operator, item was cooling overnight in cooler. See stop sale.
  • 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 dishwasher handle soiled dishes and then immediately begin to handle sanitized dishes without first washing hands. Reviewed handwashing requirements with operator. Dishwasher washed hands.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/2025. Operator renewed while conducting inspection. Expires on 12/1/2026. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn chowder (58F - Cooling) for more than 6 hours in walk in cooler. Per operator, item was cooling overnight in cooler.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

10/29/2025· 5mo ago

Visit ID: 13508027

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

8/29/2025· 7mo ago

Visit ID: 10904192

Follow-up Inspection Required

2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
  • 12B-14-4:Basic - Employee beverage container in ice machine. Operator removed. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in freezer shelves with rust that has pitted the surface. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. Jones Steven expired on 6/20/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

3/27/2025· 1y ago

2 high, 1 basic

  • 08B-38-4:Basic - Food stored on floor. In the walk in freezer, pita bread, rolls and pastrami are stored on the floor under the storage racks.
  • 01B-01-4:High Priority - 5 dented cans present. 2 cans of baby corn and 3 cans of marinara sauce on the can rack in the dry storage area. The cans were removed and discarded. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream in walk in cooler. The eggs were moved. Corrected On-Site

11/20/2024· 1y 4mo ago

2 int

  • 53B-05-5:Intermediate - Required employee training expired for all 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. In the dish washer area, a spray bottle containing a yellow liquid which was not able to be identified was not labeled. The bottle was discarded Corrected On-Site

3/18/2024· 2y ago

Visit ID: 8354586

Met Inspection Standards

2 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink by dishwasher
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In the pastry room
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the dishwasher block by shelf
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Pic labeled bottles Corrected On-Site

9/7/2023· 2y 7mo ago

Visit ID: 8496188

Met Inspection Standards

3 high, 6 int, 2 basic

  • 16-55-4:Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in threecompartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)- operator to use three compartment sink. Priority: Basic
  • 12A-13-4:High Priority - Observed: 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. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes Dash educated operator – employee wash hands. Priority: High Priority
  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At salad station reach in cooler-cooked qunoia 68F at 12:00 to 12:45 68F ( cooling since 11:50)- food double panned- at current rate of cooling food will not reach 41F within remaining time- operator placed in lower shelf of reach in cooler. **Corrective Action Taken** Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwash sink blocked by dish rack at dish machine area. Priority: Intermediate
  • 46-01-4:Observed: Marked exit/path to marked exit blocked. For reporting purposes only. Exit door near dish machine b,Coker by trash can and dish machine racks. Priority: Reporting
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink-at bar- operator provided. Priority: Intermediate
  • 31B-03-4:Intermediate - Observed: No soap provided at handwash sink at bar- operator provided. Corrected On-Site Priority: Intermediate
  • 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw beef stored over cooked pasta- operator moved to lower shelf. Corrected On-Site Priority: High Priority
  • 08B-39-4:Basic - Observed: Raw fruits/vegetables not washed prior to preparation. In use Avocados at cookline/ salad station - with stickers attached- operator removed. Corrected On-Site Priority: Basic
  • 53B-14-5:Intermediate - Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove- Soup 78-80F- hot holding, butter sauce 101F- hot holding- food left on stove - food out of temperature for 3 hours - operator discarded. Corrected On-Site Priority: High Priority
  • 02C-03-5:Intermediate - bserved: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At tall reach in cooler container of milk opened Sunday not date marked- operator date marked. Corrected On-Site Priority: Intermediate