GRAND HARBOR GOLF AND BEACH CLUB
8500 N A1A
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees cup in reach in freezer **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); cooked chicken (46F - Cold Holding) in service 3hours in Cook line cooler drawers. Advised to move to freezer to rapid chill. **Corrective Action Taken**
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 197f
Food safety inspection conducted on 4/9/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/30/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board next to slicer
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with flour on shelf. **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In servers station cooler **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Corrected On-Site**
- 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. Bar glass dish machine. Operator has work order in place. They are not using machine
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining containers of fish on cooks line
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken breast on cooks line at 115f. For 1 hour Advised to reheat **Corrective Action Taken**
- 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. Emailed form to operator . For sushi rice
Food safety inspection conducted on 10/30/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).