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Licensee
Name: BOCA GROVE GOLF & TENNIS CLUB License Number: SEA6006869
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 21351 WHITAKER DR
BOCA RATON, FL 33433

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/27/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 6 7
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured in employee cafeteria. Tanks secured. **Corrected On-Site** **Warning**
36-36-4    Basic - Ceiling tile missing. Observed missing ceiling tile in employee cafeteria. Ceiling tile replaced. **Corrected On-Site** **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Equipment inverted. **Corrected On-Site** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks removed. **Corrected On-Site** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Employee clothing touching tongs while hanging on door handle. Tongs removed. **Corrected On-Site** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cookline. Water removed. **Corrected On-Site** **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. Containers sent to be rewashed. **Corrective Action Taken** **Warning**
12A-13-4    High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cellphone and then handled bread without changing gloves or washing hands. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
01D-03-4    High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Parasite destruction records provided. Aquaculture / pellet fed. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 62° F, tomatoes 65°F, lettuce 56-61F, cheese 60°,garbanzo 52°,chicken 58-60°,tuna salad 59°, chicken salad 59°, egg salad 57°, blue cheese dressing 51°,antipasto salad 57°,tomato mozzarella salad 50°,potato salad 60°,cole slaw 55°,tomatoes 59-62°,cantaloupe 61°melon 61°,watermelon 59°,mozzarella 58, cheddar 59°,tomatoes 57°,mushroom 56°,onions 54°, goat cheese 58°, feta 57°,egg whites 49°, liquid eggs 50°, pooled eggs 47°, turkey 110-133°, corned beef 124-135°, pastrami 121-158°, couscous 72°,tuna salad 43-49°, pasta salad 42°,close slaw 43°, tomato 40°, cheese 49°, and melon 50°F all at buffet. Foods time marked. Emailed time as a public health control documentation. **Corrective Action Taken** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Split pea soup 47° F , Italian weeding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded. See Stop Sale. **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey 110-133°F, corned beef 124° F , pastrami 121° F at main buffet area .Time marked. Turkey 115-128°, French fries 118°F ,chicken wings 103-111°F and ,fish 116° F in employee cafeteria buffet. Discarded. Sauerkraut 110° F at cookline steam table. Sent to be reheated. **Corrective Action Taken** **Warning**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded. **Warning**
01B-24-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded. **Warning**
08B-01-4    High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard protection in employee cafeteria and main customer buffet. **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Split pea soup 47° F , Italian weeding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded. **Warning**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose near handwash sink in prep area. **Warning**
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. No knowledge of Big Five. Reviewed Big Five and emaile Big Five poster. **Corrective Action Taken** **Warning**
01C-03-4    Intermediate - Clam tags not marked with last date served. **Warning**
03D-15-4    Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ala Vodka sauce 49° F at 10:55 to 48° F at 12:11 and turkey chili from 56° F at 11:10 to 55° F at 12:13 Cooling in large covered plastic containers at walkin cooler. At current rate of cooling foods will not ambient cool to 41° F in 4 hours. Sent to blast freezer. **Corrective Action Taken** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Observed no hot water in handwash sink at employee cafeteria. Hot water turned on and over 100° F. Observed no hot water in men's bathroom near employee cafeteria. Hot water turned on and over 100° F. **Corrected On-Site** **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. Bar cooler added with remodel with an ambient temperature of 82° F. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in the walkin cooler made yesterday at 9 am and not date marked at 10:52 am. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395