ABERDEEN GOLF & COUNTRY CLUB CAFE
8251 ABERDEEN GOLF & COUNTRY CLUB, Boynton Beach FL 33472 · 561-738-4903
Last inspected Mar 20, 2026 · 9 visits since November 2023
AUG 24
FEB 25
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw shrimp in reach in cooler. Employee properly stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011129 | Feb 7, 2025 | Mar 13, 2025 | $400 |
Inspection history
9 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed line cook cutting melon with bare hands, at prep station. Per operator, no AOP in place. Operator educated cook on proper food handling procedures. Cook washed hands and put gloves on.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp balls stored above shredded potatoes inside walk in freezer; Foods not commercially packaged.
Clam tags not marked with last date served.
Old labels stuck to food containers after cleaning. Observed old labels on multiple pans stored in clean dishware room.
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler next to cook line.
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped beard with hand and without washing hands employee handled container of diced tomatoes. Discussed with operator who had employee wash hands.
Live, small flying insects found In kitchen approximately 6 live flying insects landing on boxes of single service paper liners, container of candied nuts, container of Parmesan Tuiles, while checking nearby cooler pest control technician was spraying pesticides on to the area and products the flying insects where located and landing. Discussed with operator pesticides visibly sprayed on single service paper liners, container of candied nuts, container of Parmesan Tuiles, and bag of raw chicken see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer open box of raw turkey patties stored directly on top of containers of ice cream. Discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 6 live flying insects landing on boxes of single service paper liners, container of candied nuts, container of Parmesan Tuiles, while checking nearby cooler pest control technician was spraying pesticides on to the area and products the flying insects where located and landing. Discussed with operator pesticides visibly sprayed on single service paper liners, container of candied nuts, container of Parmesan Tuiles, and bag of raw chicken see stop sale.
Handwash sink used for purposes other than handwashing. Handwashing sink in dish washing area used to store bucket discussed with operator who removed bucket.
Feb 7, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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 prime rib (53F - Cooling) per operator product not portioned or prepared today product cooked yesterday evening for dinner service and leftover product was plastic wrapped and placed in walk in refrigerator to cool overnight. Product never cooled to 41F within 6 hours see stop sale.
Live, small flying insects found Approximately 40 live flying insects at cook line landing on heating lamps, prep table, shelves and clean plates. Discussed with operator who began to kill insects and clean and sanitize. Approximately 5 live flying insects in dishwashing area landing on walls. Discussed with operator who began to kill, clean and sanitize. 5 live flying insects landing on dough mixer and reach in cooler in kitchen. Operator began to kill, clean and sanitize. 10 live flying insects landing on sealed food boxes and walls in dry storage room in kitchen. Operator began to kill clean and sank
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw turkey patties in open plastic bag stored over bags of French fries. Operator corrected storage.
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 prime rib (53F - Cooling) per operator product not portioned or prepared today product cooked yesterday evening for dinner service and leftover product was plastic wrapped and placed in walk in refrigerator to cool overnight. Product never cooled to 41F within 6 hours see stop sale.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On breakfast menu smoked salmon not identified as raw cold smoked. Discussed with operator.
Floor area(s) covered with standing water. In walk in produce cooler puddle of water on floor. Discussed with operator who cleaned up water.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above hot dogs in reach in cooler. Employee properly stored.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw shrimp in reach in cooler. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese 57F in ice bath at expo line, food not prepped or portion today, food being held less than 4 hours. Employee removed food to walk in cooler.
Handwash sink used for purposes other than handwashing...some food evidence in hand washing sink. Employee cleaned.
Wiping cloth sanitizing solution stored on the floor at kitchen. Employee properly stored.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling backed fish 50F, pasta 60F in flip top reach in cooler at kitchen. Take another temperature after about 30 minutes temperature is 49 F fish, pasta in 59F. Employee removed to walk in freezer to cooling fast.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade, employee cleaned.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at dishwashing area... employee provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bacon fate in reach in cooler was made 2 days ago. Chef discarded food.
Dumpster overflowing garbage.
Wiping cloth sanitizing solution stored on the floor by the salad reach in cooler. Chef removed
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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 at time of inspection, Heat strip failed to turn black
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...cheeses 62°, grilled onions 50°, mushroom 50°, butter milk 47° flip top reach in cooler across from fryer at kitchen and.... milk 49°, half and half 48° in reach in cooler at server station. Food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheeses 62°, grilled onions 50°, mushroom 50°, butter milk 47° in flip top reach in cooler across from fryer at kitchen...milk 49°, half and half 48° in reach in cooler at server station. Food being held more than 4 hours. Stop sale issue. Chef discarded food.
Handwash sink used for purposes other than handwashing....sanitizer bucket in handwashing sink at server station. Manager moved.
Spray bottle containing toxic substance not labeled....cleaner spray bottle, employee labeled.
Employee with no beard guard/restraint while engaging in food preparation.
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.