ADIOS GOLF CLUB
7740 NW 39 AVE, Coconut Creek FL 33073 · 954.429.0990
Last inspected Mar 5, 2026 · 6 visits since August 2023
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at hash (47F - Cold Holding); salmon (46F - Cold Holding), chef moved items to working cooler and called for maintenance
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Carbon dioxide/helium tanks not adequately secured. Two tanks by coffee area not secured. Chef secured tanks.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish still in reduced oxygen packaging. Chef had cooks remove fish from reduced oxygen packaging.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water by cook line. Chef removed scoops and discarded water
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front bar handwashing sink. Chef put up a handwashing sign at handwashing sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at salad station with stickers. Chef removed stickers and washed avocados before cutting
Working containers of food removed from original container not identified by common name. Flour container with flour of of its original packaging not labeled. Chef labeled flour container.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles containing chemicals not labeled.
Carbon dioxide/helium tanks not adequately secured. Yanks not secured
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Unwashed fruits/vegetables stored with ready-to-eat food. Atsalad station there was avocados with stickers on, chef removed stickers and washed avocados before cutting
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over buttermilk and sauce. Chef moved eggs to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at hash (47F - Cold Holding); salmon (46F - Cold Holding), chef moved items to working cooler and called for maintenance
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in the front part of, the cooler at diced tomatoes (45F - Cold Holding); cooked eggs (45F - Cold Holding); lettuce (45F - Cold Holding), chef moved items to cool to 41f or below and called for maintenance
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink, operator provided
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu contains items that can be ordered undercooked; steak/burger. No consumer advisory posted/on menu. Operator reprinted menus at time of inspection
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon in ROP still partially frozen on cook line not removed. Operator opened up packaging
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw steak/cooked chicken packaged using ROP on site not dated. Operator states item was packaged yesterday. Operator dated to be removed after 48 hours
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.