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Licensee
Name: HERON BAY GOLF CLUB License Number: SEA1617692
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Closed Secondary Status:
Location Address: 11801 HERON BAY BLVD
CORAL SPRINGS, FL 33076

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 12/13/2016 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Not able to walk in the walkin cooler. **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Tiles in dry food storage room are starting Ned and bulging **Repeat Violation** **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cook line shelf, plates were left overnight. **Warning**
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. Machine tested three times at 0ppm chlorine **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from a cup with no lid. **Warning**
14-11-4    Basic - Equipment in poor repair. Cook line reachin not holding temperature Ambient 47° **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cook line **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. In the bar and in the kitchen **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
29-03-4    Basic - Water draining onto floor surface. Under the three compartment sink. **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink leaking and three compartment sink leaking. **Warning**
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.chicken salad (54°F - Cold Holding); tuna salad (54°F - Cold Holding); cheese (56°F - Cold Holding) Reach in cooler ambient 56° **Warning**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken in reachin 45° and breaded chicken 45° left in reachin over night. Ambient 45° **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 8 fresh dropping under dishwashing sink, 3 fresh on top of dishwasher, 4 fresh droppings under hand washing sink at the entrance of the kitchen, and 3 fresh under three compartment sink. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.chicken salad (54°F - Cold Holding); tuna salad (54°F - Cold Holding); cheese (56°F - Cold Holding)raw chicken (45°F - Cold Holding); breaded chicken (45°F - Cold Holding) **Warning**
04-02-4    Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. All coolers and freezer not holding temperature. All cold hold equipment not maintains temperature **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the bar **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
16-31-4    Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. In the bar **Warning**
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.Upright reach in at end of cookline **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. One in the bar and one in the kitchen shelf **Warning**
14-76-5    Intermediate - Walk-in cooler/ freezer not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Wif ambient 70° bread storage WIC ambient 51° **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.