THE GOLF CLUB HOUSE AT PARKLAND GOLF AND COUNTRY CLUB
With 7 documented inspections, THE GOLF CLUB HOUSE AT PARKLAND GOLF AND COUNTRY CLUB in PARKLAND has achieved a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 3 months ago · 7 reports on file
9909 OLD CLUB RD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
All Inspection Reports
1/15/2026· 3mo ago
Visit ID: 13508326
Met Inspection Standards2 high, 3 basic
- 08B-38-4:Basic - Food stored on floor. Multiple boxes of food on floor in walk in freezer and cooler.
- 08B-52-4:Basic - Food stored under dripping water line. In pantry prep reach in cooler and walk in cooler.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee gatorade stored in wait station cooler. Operator discarded. Corrected On-Site
- 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
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp and raw salmon in walk. Operator reorganized. Corrected On-Site
10/29/2025· 5mo ago
Visit ID: 13508029
Met Inspection Standards- N/A:No Violations Were Observed
8/29/2025· 7mo ago
Visit ID: 10898627
Follow-up Inspection Required2 int, 4 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pint plastic container with no handle stored in working container of sugar. Operator removed. Corrected On-Site Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working container of sugar and flour not labeled in prep area. Operator labeled. Corrected On-Site 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
1 int, 1 basic
11/20/2024· 1y 4mo ago
1 int, 2 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the bin of flour, a quart sized container was stored in the bin and used to dispense the product. The item was removed. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the cook line prep table. The bucket was removed Corrected On-Site
- 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.
4/16/2024· 2y ago
Visit ID: 8634851
Met Inspection Standards4 high, 3 int, 5 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on the prep table on cook line. Chef discarded drink. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraints. Employee put restraint on. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in bar and by small dishwasher in kitchen
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on pizza make table, cook put in sanitizer solution Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Bottle of champagne stored in drink ice at bar. Bartender removed and disposed of ice. See stop sale
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Discarded ice from bar that had a champagne bottle stored in it.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (55F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler at cook line at cooked rice (55F - Cold Holding); cheese (51F - Cold Holding) see stop sale
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at bar. Bartender filled. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in prep room hand wash sink. Chef fixed Corrected On-Site
3/18/2024· 2y ago
Visit ID: 8586257
Met Inspection Standards2 high, 1 int, 3 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 08B-38-4:Basic - Food stored on floor. Bags of flour on the floor in the kitchen
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.flour and salt not labeled
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 License expired more than sixty days Paid by phone Confirmation number is 237538528 Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna above ready to eat sauces. Raw chicken over vegetables in walk in cooler
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen has no hot water