BROAD STRIPES GOLF AND SOCIAL CLUB
11560 SE 176 PLACE RD
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. Warning - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line, all equipment off. **Time Extended** - From follow-up inspection 2025-05-14: All equipment disconnected. **Time Extended**
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. Warning - From follow-up inspection 2025-05-10: No dead roaches **Time Extended** - From follow-up inspection 2025-05-12: No dead roaches observed. **Time Extended** - From follow-up inspection 2025-05-14: No dead roaches **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. Warning - From follow-up inspection 2025-05-10: At the cook line, one live roach on prep table next to handwash sink, four live roaches on floor underneath prep cooler and freezer, two live roaches inside freezer hinges, one live roach in prep table crevice and one live roach at the server station. Admin Complaint - From follow-up inspection 2025-05-12: Three live roaches inside cooler crevice, Manager killed and cleaned Admin Complaint **Corrective Action Taken** - From follow-up inspection 2025-05-14: One live roach behind gas line, Manager killed and cleaned. Admin Complaint **Corrective Action Taken**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** Warning - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line. **Time Extended** - From follow-up inspection 2025-05-14: No food at the cook line. **Time Extended**
Food safety inspection conducted on 5/14/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 5/12/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. Warning - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line, all equipment off. **Time Extended**
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. Warning - From follow-up inspection 2025-05-10: No dead roaches **Time Extended** - From follow-up inspection 2025-05-12: No dead roaches observed. **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. Warning - From follow-up inspection 2025-05-10: At the cook line, one live roach on prep table next to handwash sink, four live roaches on floor underneath prep cooler and freezer, two live roaches inside freezer hinges, one live roach in prep table crevice and one live roach at the server station. Admin Complaint - From follow-up inspection 2025-05-12: Three live roaches inside cooler crevice, Manager killed and cleaned Admin Complaint **Corrective Action Taken**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** Warning - From follow-up inspection 2025-05-10: **Time Extended** - From follow-up inspection 2025-05-12: No food at the cook line. **Time Extended**
Food safety inspection conducted on 5/12/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 5/10/2025
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. Warning - From follow-up inspection 2025-05-10: **Time Extended**
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. Warning - From follow-up inspection 2025-05-10: No dead roaches **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. Warning - From follow-up inspection 2025-05-10: At the cook line, one live roach on prep table next to handwash sink, four live roaches on floor underneath prep cooler and freezer, two live roaches inside freezer hinges, one live roach in prep table crevice and one live roach at the server station. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** Warning - From follow-up inspection 2025-05-10: **Time Extended**
Food safety inspection conducted on 5/10/2025 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 5/8/2025
High Priority
4
Intermediate
9
Basic
14
Total
27
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and ice bin at the server area with mold like substance
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at the cook line and Ac vent at the cook line heavily soiled.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient air temperature 49F observed standing water. Warning
- 35A-03-4:Basic - Dead roaches on premises. Twelve dead roaches on floor at the kitchen area. Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food (opened) stored above customers food, employee discarded. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment heavily soiled.
- 08B-38-4:Basic - Food stored on floor. In walk-in freezer, bread cases on floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the cook line, one tong on oven handle
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed cart soiled, also reach-in cooler gaskets.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the server station, Opened employee drinks stores above butter
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, also ambient temperature of 49F.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler ground beef stores above corned beef, employee moved. Corrected On-Site
- 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. In walk-in cooler, corned beef date marked 5/01/25.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area: One live roach on wall behind dish machine area. One live roach on prep table under blender Three live roaches on crevice behind shelf with condiments. Six live roaches on prep table crevices. Five live roaches behind electrical outlet at the cook line. One live roach on handwash sink at the cook line. Six live roach on prep table at the server station. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, liquid eggs 48F, raw beef 48F, raw chicken 49F, raw beef 48F, per employee items placed in cooler from walk-in cooler at 9:45am. Employee moved to freezer to drop temperature. Also at room temperature since 10:00am butter with garlic, Employee will use time as a public health control and item will be discarded at 2:00pm. **Corrective Action Taken** Warning
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No document available for chicken wings, Inspector provided a digital copy
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, blocked by a tray, employee moved. Also handwash sink at the cook line near office area, no water available, employee turned water on. ** Corrected On-Site** Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four food employees, no manager on site.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For four employees
- 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. For five employees
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at the cook line.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for burgers and beef steak, inspector provided a copy, Employee posted. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, spray bottle with yellow substance.
Food safety inspection conducted on 5/8/2025 revealed 27 total violations (4 high priority, 9 intermediate, 14 basic).
Inspection on 11/19/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
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. Ice machine with mold like substance.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At the dry storage room, employee secured tanks. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at the kitchen area with dust and AC vent with dust and mold like substance.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under soda rack at the dry storage room dirty.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use lids with cracks ( steam table).
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled also with black substance.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored inside empty mop bucket at the dry storage area.
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Change of ownership, opened since October. 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. In walk-in cooler,raw beef above raw fish and raw bacon, Employee stored properly. Corrected On-Site
- 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. At the cook line, quest date marked 11/09/4, also in walk-in cooler, pulled pork and cilantro rice date marked 11/12/24.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (side cooler), heavy cream 45F, employee moved to bottom of cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on menus or at the establishment for burgers and steaks, Inspector provided a digital copy, employee posted. Corrected On-Site
Food safety inspection conducted on 11/19/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).