DirtyFLRestaurant Inspection Data

THE WANDERERS CLUB

1900 Aero Club Drive
Florida, 33414
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10852648

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Some containers At dish machine Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over precooked meatballs In Freezer unit next to walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with food items on shelf under steam table area Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad - home made Caesar dressing with raw shell eggs Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired certificate Warning

Inspection Date: 3/1/2025

Inspection #: Visit ID: 10789918

  • N/A:No Violations Were Observed

Inspection Date: 2/28/2025

Inspection #: Visit ID: 10716980

  • 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. Commercially processed reduced oxygen packaged Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 3 hours. Operator removed Mahi Mahis from package. Corrected On-Site Warning
  • 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. At walk in cooler: cooked sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. See stop sale. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair to scratch scalp then handled clean container of food; no hand wash. Employee washed hands. Corrected On-Site Warning
  • 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. Dishwasher (Temperature >160F) Operator corrected; Dishwasher (Temperature 160+F) Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 1 live fly flying around at kitchen at mop sink area 1 live fly flying around at kitchen at dry food storage area Approximately 15 live flies flying around in kitchen, dishwashing area landing on dish trays. Approximately 10 live flies flying around in kitchen area at cook line and landing on prep tables and food containers. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw fish stored over soup. At double door reach in freezer: raw fish over cooked lobster. Not all products commercially packaged. Operator removed items to stored properly. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw egg whites stored over pico. Operator stored properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 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. Employees employed approximately 2 weeks. Emailed form to operator. Warning

Inspection Date: 11/9/2024

Inspection #: Visit ID: 10716769

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale. Warning - From follow-up inspection 2024-11-09: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station - tuna poke 46F, shredded cheddar 51F, crab salad 46F, double panned - operator stated not portioned or prepared today held in unit overnight and more than 4 hours. See Stop sale. Repeat Violation. 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. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Warning - From follow-up inspection 2024-11-09: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry station - tuna poke 46F, shredded cheddar 51F, crab salad 46F, double panned - - operator stated not portioned or prepared today held in unit overnight and more than 4 hours. See Stop sale. Repeat Violation. Admin Complaint
  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu states Ahi Tuna Mango Tartare - not highlighted. Warning - From follow-up inspection 2024-11-09: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-11-09: **Time Extended**

Inspection Date: 11/8/2024

Inspection #: Visit ID: 8784561

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employees removed watches. Corrected On-Site Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hair restraints - operator provided. Corrected On-Site Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal platter in panko bin no handle - operator removed. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oils and dressings not labeled. Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pantry station - knives in standing water - operator removed to dish area. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - tuna salad (53F - Cooling)3:20pm ambient cooling 1 hour remaining recheck 15mins 54F.; sliced turkey (73F - Cooling) 3:20pm ambient cooling 1 hour remaining recheck 15 mins 70F - operator moved to freezer for quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink - limes, lemons and straws inside. Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature 127). Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu states Ahi Tuna Mango Tartare - not highlighted. 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. Double door reach in freezer - cooked conch fritters packaged 3 days prior no date mark - operator date marked. Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8674309

  • N/A:No Violations Were Observed

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8632625

  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in pantry cooler Repeat Violation Warning - From follow-up inspection 2024-05-15: Same. **Time Extended**
  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. One dented can of pine apple juice in storage. Removed. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-05-15: Dented can whole hearts of Palm Admin Complaint
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-05-15: Same. **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-05-15: Same. **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. High temperature dish machine added in kitchen Warning - From follow-up inspection 2024-05-15: Same. **Time Extended**

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8570233

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at bar not functioning and out of order Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. End of cook line Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in pantry cooler Repeat Violation Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One dented can of pine apple juice in storage. Removed. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over hearts of palm salad in walk in cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Out less than four hours. Not prepped or portioned. Discussed using TPHC. butter time marked. Document sent to operator. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. High temperature dish machine added in kitchen Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish machine Warning

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8569646

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine - From follow-up inspection 2023-12-11: **Time Extended**

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8383038

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two dented cans of pineapple in dry storage
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut cabbage in reach in cooler drawer Raw salmon over cooked steak pin wheels in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (64F - Cold Holding); sliced tomatoes (60 - Cold Holding); cheddar cheese (60F - Cold Holding); roast beef (57F - Cold Holding); raw beef (50F - Cold Holding); chicken (45F - Cold Holding); duck (45F - Cold Holding); reach in cooler drawers under cook line. Not prepped or portioned. Placed in unit less than four hours ago. Food items placed in walk in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine