DirtyFLRestaurant Inspection Data

WESTON HILLS COUNTRY CLUB GRILL ROOM

2600 Country Club Way
Florida, 33332
Broward County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 3/19/2025

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
  • 25-25-4:Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food debris in box containing plastic wrap.
  • 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. Operator removed fish from packaging. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employees drinking water stored on food preparation table next to food items. Operator removed and stored properly. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bag and cellphone storage on shelf underneath food preparation table in kitchen. Operator removed and stored properly. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water at cookline not stored
  • 08B-38-4:Basic - Food stored on floor. -Observed various food items stored on dry storage floor.
  • 29-08-4:Basic - Plumbing system in disrepair at hand washing sink in dish washing area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 3 dented cans with corn beef hash in dry storage area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken and burger patties both cold held at 45F in refrigerator drawers. Per operator, both items transfer to unit 45 minutes before the inspection. Operator placed ice packs on items for quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held in kitchen at 110F. Per operator, chicken wings cooked 30 minutes prior to the inspection. Operator transfer to walk in cooler for quick chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on ice bin.

Inspection Date: 12/17/2024

  • N/A:No Violations Were Observed

Inspection Date: 3/26/2024

Inspection #: Visit ID: 8457008

  • N/A:No Violations Were Observed

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8456691

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Main kitchen- observed in utility room with banquet service equipment/trays, main kitchen at dishwasher area. - From follow-up inspection 2023-07-28: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line prep station- observed squeeze bottles of sauces and oil with no labeling. - From follow-up inspection 2023-07-28: Advised operator to label squeeze bottles. **Time Extended**

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8365764

  • 36-36-4:Basic - Ceiling tile missing. Main kitchen- observed in utility room with banquet service equipment/trays, main kitchen at dishwasher area.
  • 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. Observed dish machine not dispensing chlorine. 0 PPM.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at walk in cooler#4- observed employee cup of tea on prep table. Employee removed cup of tea. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen salad station at walk in cooler #4- observed employee cellphone on prep table. Employee removed cellphone.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Main kitchen cook line- observed employee wearing no bear guard.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Main kitchen prep table at walk in cooler #4- observed wiping cloth on prep table. Employee removed wiping cloth. - main kitchen cook line- observed wiping cloth on prep table. Employee removed wiping cloth. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line prep station- observed squeeze bottles of sauces and oil with no labeling.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Main kitchen prep station at walk in cooler#4- observed employee enter walk in cooler, reach in cooler, return back to prep table and cut ready to eat strawberries, and place in service container for public consumption without changing gloves and washing hands. Explain to employee about hand washing procedures. -main kitchen cook line- observed employee take dirty service container to dish area, enter walk in cooler, open reach in cooler door, wipe down cutting board with soiled wiping cloth and continue to cut onions and tomatoes without changing gloves or washing hands. Explain to employee about hand washing procedures. **Corrective Action Taken**
  • 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. Main kitchen cook line low boy cooler-Low boy cooler-; chicken breast (47F - Cold Holding); ribeye (44);; corn beef (49F); ground beef patties (49F). Operator stated all items was in low boy cooler since yesterday as date marked. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen cook line low boy cooler-Low boy cooler-; chicken breast (47F - Cold Holding); ribeye (44);; corn beef (49F); ground beef patties (49F). Operator stated all items was in low boy cooler since yesterday as date marked. See Stop Sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Main kitchen salad station at walk in cooler#4- observed employee rinsing mixing bowl out at hand washing sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.