DirtyFLRestaurant Inspection Data

THE COUNTRY CLUB OF FLORIDA

With 7 inspections documented, THE COUNTRY CLUB OF FLORIDA maintains a 3.3/5 food safety rating in VILLAGE OF GOLF. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 7 reports on file

22 Country Road
Florida, 33436
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

10/16/2025· 4mo ago

Visit ID: 13548787

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

10/14/2025· 4mo ago

Visit ID: 10924393

Follow-up Inspection Required

2 high

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from stove corn beef (43-59F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food stored past the fill line. Operator chose to discard with time remaining on clock. Corrected On-Site Warning

4/2/2025· 11mo ago

Visit ID: 8897996

Met Inspection Standards

2 high

  • 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. Observed in walk in cooler short rib (47-48F). Per operator food was cooked last night at 9pm. Observed ribs cooling covered. Food held in unit overnight. See stop sale.
  • 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. Observed in walk in cooler short rib (47-48F). Per operator food was cooked last night at 9pm. Observed ribs cooling covered. Food held in unit overnight. See stop sale.

9/24/2024· 1y 5mo ago

Visit ID: 8737542

Met Inspection Standards

1 high, 1 int

  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored above unwashed produce in walk in cooler. Operator reorganized Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator changed batteries Corrected On-Site

4/1/2024· 1y 11mo ago

Visit ID: 8601589

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

1/30/2024· 2y 1mo ago

Visit ID: 8513604

Follow-up Inspection Required

4 high, 4 int

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cooked crab stored thawed in ROP. Cooked lobster stored thawed in ROP. Raw Monk fish stored fully thawed in ROP. See stop sale. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked chicken wings in cook line flip top cooler drawers. Operator reorganized Corrected On-Site Warning
  • 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. Cooked crab stored thawed in ROP. Cooked lobster stored thawed in ROP. Raw Monk fish stored fully thawed in ROP. Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment packaging fish to be stored thawed in ROP, cooked fish being packaged using ROP. Reviewed special processes with operator and provided FDA food code adoption Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu serving raw tuna, raw salmon does not indicate that item is covered under consumer advisory. Discussed with operator Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide 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. Establishment packaging tcs foods using an ROP method to be held longer than 48 hours Warning

9/29/2023· 2y 5mo ago

Visit ID: 8358654

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