DirtyFLRestaurant Inspection Data

TEQUESTA COUNTRY CLUBHOUSE

TEQUESTA COUNTRY CLUBHOUSE has 5 health inspections on file for its TEQUESTA location, with an overall rating of 1.4/5. Food safety practices have remained consistent.

201 Country Club Drive
Florida, 33469
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/9/2025

Inspection #: Visit ID: 10870600

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reduced oxygen packaging conducted onsite: reach in coolers in kitchen: Cooked octopus, raw tuna, raw salmon, raw yellowtail. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked lobster, raw beef, raw lamb and raw chicken over cooked rice at walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reduced oxygen packaging conducted onsite: reach in coolers in kitchen: Cooked octopus, raw tuna, raw salmon, raw yellowtail. 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. At walk in cooler and freezer: Observed in reduced oxygen packaging conducted onsite: tandoori marinade (tomato paste, yogurt), Meat Bolognese, conch chowder and cooked pork. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top cooler across from hot line: sour cream (45F - Cold Holding); Cole slaw (47F - Cold Holding). Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to another fully operable cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose connection under dish machine. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna carpaccio, nigiri menu, sashimi menu, spicy salmon, spicy tuna, spicy yellowtail, Philly roll, rainbow slide. Any menu item that is automatically served raw or undercooked must be identified on the menu with an identification marker or described as raw in the menu description. Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Warning
  • 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. At walk in cooler and freezer: Observed in reduced oxygen packaging conducted onsite: tandoori marinade (tomato paste, yogurt), Meat Bolognese, conch chowder and cooked pork. See stop sale. Walk in cooler: Raw lamb in reduced oxygen packaging conducted onsite. Lamb held less than 48hours. Operator removed lamb from packaging. Warning
  • 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. Conch chowder made onsite, frozen and removed from freezer and placed in walk in cooler on 10/7 not marked with date when pulled from freezer. Educated operator on proper date marking procedures. Corrected On-Site Warning

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8848586

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over edamame not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw fish not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch dressing (buttermilk) (50F - Cold Holding); blue cheese dressing ( sour cream) (49F) Observed at flip top cooler by dish area. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator elected to discard product. **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna salad on menu. No indicator next to item indicating raw animal protein. Operator printed new menu pages with indicator next to item. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for hollandaise. Time control procedure emailed to operator.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash sink in server beverage station area, missing battery for dispenser. Corrected On-Site

Inspection Date: 8/2/2024

Inspection #: Visit ID: 8730841

  • 14-38-4:Basic - Food storage sugar container lid cracked in pastry area. Operator replaced lid. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in prep area. Operator placed in sanitizer container. Corrected On-Site
  • 02D-01-5:Basic - Working containers of sugar and flour removed from original container not identified by common name in pastry area. Operator labeled. 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. Home made Ranch dressing contains buttermilk date marked 7 19.24, more than 7 days. Homemade blue cheese dressing date marked 7.24.24, more than 7 days. See stop sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Ranch dressing contains buttermilk date marked 7 19.24, more than 7 days. Homemade blue cheese dressing date marked 7.24.24, more than 7 days.

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8548387

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the left ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 41°F-43°F on speed rack in walk in cooler 2 not removed from vacuum package, removed from freezer on a previous day.
  • 12B-07-4:Basic - Employee water container on a food preparation table at cook line next to clean plates. Employee removed. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placing raw chicken on the grill and then engaging into further cooking by touching clean utensils without changing gloves first. Reviewed proper procedure with cook he then went to wash his hands and changed gloves. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 41°F-43°F not removed from vacuum package, removed from freezer on a previous day.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink, in sanitizer bucket on cook line. Cook went to hand sink to wash his hands. Corrected On-Site

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8352086

  • 12A-05-4:High Priority - Employee drank out of a water bottle,unscrewed the lid and put the lid back on, then engaged in food preparation, touched vegetables and handled clean equipment on cook line without washing hands. Reviewed proper hand washing with employee. Employee washed his hands. Corrected On-Site
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged raw meats, dated 30 days ago in walk in cooler
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.