ABERDEEN GOLF & COUNTRY CLUB
8251 ABERDEEN DR, Boynton Beach FL 33472 · 561.738.4903
Last inspected Mar 20, 2026 · 6 visits since November 2023
FEB 24
AUG 24
MAR 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.. Flying insects flying around by the walk in cooler at prepped station. Employee eliminated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025031732 | Mar 6, 2025 | May 6, 2025 | $600 |
| 2--2024055741 | Aug 16, 2024 | Oct 8, 2024 | $300 |
| 2--2024015488 | Feb 23, 2024 | Mar 28, 2024 | $400 |
| 2--2022013473 | Feb 16, 2022 | Apr 12, 2022 | $560 |
| 2--2016052650 | Nov 1, 2016 | Dec 2, 2016 | $600 |
Inspection history
6 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna and raw salmon stored above cooked potatoes and cooked sausage, inside walk in freezer. Operator properly stored.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils, without washing hands. Dish washer went to wash her hands.
Raw lamb stored over/not properly separated from ready-to-eat cooked asparagus, in ssl cooler. Operator removed lamb.
Time/temperature control for safety Tiramisu and banana pudding, identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was one hour ago. Too many buffet Items were removed from temperature control and left out at room temperature without time mark. Time starts when food is removed from temperature control 41F or below. Chef time marked.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground beef stored above raw salmon. Discussed with operator who corrected storage.
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. at server expo station milk (48F - Cold Holding) per operator milk not portioned or prepared today and left in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. at server expo station milk (48F - Cold Holding) per operator milk not portioned or prepared today and left in unit overnight. See stop sale.
Toxic substance/chemical improperly stored. Container of Lysol disinfectant wipes stored on top of shelf with single service items. Discussed with operator who corrected storage of products.
Single-service articles improperly stored. In kitchen at dessert preparation table single service plastic lids for food containers stored on top of container of Lysol disinfectant wipes. Discussed with operator who discarded lids.
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.. Flying insects flying around by the walk in cooler at prepped station. Employee eliminated.
Raw animal food stored over/not properly separated from ready-to-eat food...raw eggs above creamer at reach in cooler. Chef removed eggs.
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cut lettuce in reach in cooler not look fresh, chef not aware when was prepped it
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...cut lettuce 45F, avocado with cream 53F yuzu sauce 53F ( non TCS food ), dressing 53F ( nonTCS food )in salad reach in cooler next to walk in cooler. Food not prepared or portion today. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut lettuce 45F, avocado with cream 53F yuzu sauce 53F ( non TCS food ), dressing 53F ( nonTCS food )in salad reach in cooler next to walk in cooler. Food not prepared or portion today. Food being held more than 4 hours. Stop sale issue. Chef discarded food.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...cooked pork chops in house vacuum package without label in walk in cooler. Chef stated that food was vacuumed yesterday at 2 pm and food will be consume within 48 hours. Chef labeled with date and time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cut lettuce in reach in cooler not look fresh, chef not aware when was prepped it. Stop sale issue. Chef discarded food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...employee purse top of the slicer at prep room. Employee removed.
Food stored on floor....carrots at prep room. Chef properly stored
Feb 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority8 Intermediate2 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw steak, partial cooked chicken above cooked fennel, tomato sauce in speed racks in walk in cooler. Employee properly stored.
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...sous vid cauliflower 50F, butter 51F, slice tomato 51F, hamburger 50F, steak 51F, honey glazed 51F, corn 51F in reach in drawer across from grille in kitchen, per chef food not prepped or portion today,food being held more than 4 hours (since yesterday).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sous vid cauliflower 50F, butter 51F, slice tomato 51F, hamburger 50F, steak 51F, honey glazed 51F, corn 51F in reach in drawer across from grille in kitchen, per chef food not prepped or portion today,food being held more than 4 hours (since yesterday). Stop sale issue. Chef discarded food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...at buffet cold and hot holding area, food being held less than 4 hours. Discussed with chef, chef stated that buffet from 10:30am to 2:20 pm then food going to be tossed, employee time marked
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied...chef put it back.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...discarded food due to temperature abuse.
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request... Cooking non continuous cooking chicken ( partial cooking) in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned
No paper towels or mechanical hand drying device provided at handwash sink at east side of cook line
No soap provided at handwash sink at east side of cook line
No handwashing sign provided at a hand sink used by food employees at at east side of cook line
Stored food not covered...multiple soup, sauce not covered in walk in cooler. Employee covered.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pumpkin purée 45°/46°, cream 49°, cheese icing 48° in Coca-Cola pastry reach in cooler, food being held more than 4 hours. stop sale issue. Employee discarded food.... Ham burger 45°-51° in reach drawer below grill at kitchen, per chef food being held less than 4 hours. Employee moved food another acceptable cooler.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....dishwashing machine not sanitized.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.... Engineering fixed it and Heat strip failed to turn black at time of inspection.
Non-food grade paper used as liner for food container fried sage, cut green onion. Chef moved paper towel.
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... onion jam at walk in cooler, per chef food was cooked last week.
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....pumpkin purée 45°/46°, cream 49°, cheese icing 48° in Coca-Cola pastry reach in cooler, food being held more than 4 hours
Handwash sink used for purposes other than handwashing....stored tong in handwashing sink at kitchen, chef moved.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, chef provided.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage...provided proper consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... onion jam at walk in cooler, per chef food was cooked last week. Stop sale issue. Chef discarded food.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.