BOCA POINTE COUNTRY CLUB

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle with a black substance build up Warning - From follow-up inspection 2026-03-13: Three soda guns we're soaking one left Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front counter has no paper towels Warning - From follow-up inspection 2026-03-13: No paper towels Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-03-13: No proof provided Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with a large ice buildup Warning - From follow-up inspection 2026-03-13: Ice buildup not done Time Extended

Basic - - From initial inspection : Basic - Light shield damaged/in disrepair.lights in prep room missing shielding Warning - From follow-up inspection 2026-03-13: Light shields ordered Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Butternut squash soup in walk in cooler date marked 10/1. See stop sale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above food prep area soiled with dust/mold like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting at warewashing storage rack.

Basic - Old labels stuck to food containers after cleaning in dishwasher room.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler #1, potato soup (53F - Cooling). The soup was cooling overnight. The soup was discarded. See stop sale.

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. In walk in cooler #1, potato soup (53F - Cooling). The soup was cooling overnight. The soup was discarded. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line garlic butter (70F - Cold Holding). The butter was left out overnight. The butter was discarded. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line garlic butter (70F - Cold Holding). The butter was left out overnight. The butter was discarded. See stop sale Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and drink cup stored under the cook line prep table. The items were moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In the bakery area, a pray bottle of water was not labeled.

Basic - Worn, torn and/or soiled floors/carpeting. On the cook line, the painted floor is peeling and chipping.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chef changed sanitizer bucket and primed to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door Flip top cooler at salad station at shrimp (47F - Cold Holding); chicken salad (47F - Cold Holding), chef removed items and put in working cooler

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at prep area and front bar used as a dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front bar.

Basic - Carbon dioxide/helium tanks not adequately secured. Chef secured tanks Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded plates of food Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep waiterroom

Basic - Employee eating in a food preparation or other restricted area. Main kitchen cook line prep table- observed employee coffee on prep table. Operator removed employee coffee.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed prep cooler - beef soup (10 gallons) (46F - 60 F - Cooling), per operator product was cooked yesterday and stored in 3 deep, twenty quart Cambros and stored overnight in cooler to cool. Observed center of product at 60F and exterior of products at 46F. See Stop Sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken (seared) above raw steak as identified by operator. Operator removed raw steak and stored away from raw chicken. Corrected On-Site

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 prep cooler - beef soup (10 gallons) (46F - 60 F - Cooling), per operator product was cooked yesterday and stored in 3 deep, twenty quart Cambros and stored overnight in cooler to cool. Observed center of product at 60F and exterior of products at 46F. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed waiter cooler - butter (50F - Cold Holding); milk (48F - Cold Holding), per operator items were stored in cooler as of 1 hour prior and left in cooler. Operator removed and stored in cooler to cool. Recheck after 45 minutes at 43°F and 41°F respectively. Corrected On-Site

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. Observed employee training expired 07/31/2022 for two employees.

Basic - 1) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents above prep area with heavy mold like growth. Operator cleaned at time of inspection. 2) Hole in or other damage to wall. Observed damage to wall around exterior of walk-in pastry cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep counter and cook line counters. Operator removed drinks and stored appropriately . Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. General Manager cleaned and sanitize ice machine Corrected On-Site