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Licensee
Name:
PINE ISLAND RIDGE COUNTRY CLUB
License Number:
SEA1616253
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
9400 PINE RIDGE DR DAVIE, FL 33324-4499
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/09/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
0
3
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.
Basic - Dead roaches on premises.
At downstairs soda machine /ice machine room- approximately 1 dead roach on floor- operator removed and sanitized area. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees- at upstairs kitchen handwash sink- operator provided and posted. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At downstairs walk in cooler- Marinara sauce 44-49F at 10:00 ( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
At upstairs bar approximately 25 small flying insects landing on counter, handwash sink and ice well.
At upstairs server station approximately 5 small flying insects landing on soda machine and ice well.
At downstairs prep area/ cookline approximately 4 small flying insects landing on handwashsink and wall.
At downstairs server station- approximately 10 small flying insects- landing on soda machine, cups and paper towels.
At downstairs bar area- approximately 5 small flying insects landing on counter and clean glasses. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At down stairs walk in freezer - raw salmon not commercially packaged stored over bread- operator stored raw salmon to lower shelf. **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.
At downstairs walk in cooler- Marinara sauce 44-49F at 10:00 ( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
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.
