BOCA LAGO COUNTRY CLUB
8665 JUEGO WAY, Boca Raton FL 33433 · 561-482-5000
Last inspected Mar 17, 2026 · 9 visits since November 2023
FEB 24
DEC 24
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 31 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw smoked salmon (58F - Cold Holding) sliced ham (58F - Cold Holding); roasted red pepper (59F - Cold Holding). Items held at more than 41F for more than 6 hours over night. Operator discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $620
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025047314 | Jun 3, 2025 | Nov 5, 2025 | $300 |
| 2--2025028759 | Feb 17, 2025 | Apr 23, 2025 | $320 |
Inspection history
9 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Tomatoes 63 oz can Fudge 2 cans 6,83 lbs
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar is at chlorine o ppm, Manager changed bucket and primed to 100 ppm chlorine
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard on buffet
Spray bottle containing toxic substance not labeled. Spray bottles with blue chemicals not labeled
Show the remaining 4 findings ▾
Covered waste receptacle not provided in women's bathroom. Women's employee restroom has waste receptacle without overs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on prep table at cook line. Chef discarded bottles of water
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers on the salad station still had stickers, Chef had stickers removed and washed before cutting.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 1 can of heavily dented tuna stored in dry storage. Operator discarded.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator drained solution and will solely use high temp dishwasher to sanitize.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (125F - Cooling at 1:55, 120F at 2:35) cooling in walk in cooler in deep containers. Operator stirred item and inserted ice swords to increase cooling rate.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance chemical cleaner not labeled at warewashing station. Operator labeled.
Accumulation of debris on top exterior of warewashing machine.
Central grill hood system ventilation inadequate as evidenced by excessive smoke in kitchen area.
Equipment in poor repair. Plastic cutting board heavily melted and chipping at dish storage. Operator discarded.
Reach-in cooler interior/shelves have accumulation of soil residues at bottom of salad prep reach in.
Water leaking from pipe and/or faucet/handle. Leaking pipe behind tall reach in right of cook line.
Jun 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment packaging time/temperature control for raw salmon using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. See stop sale.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. Heavily dented can of beans located in dry storage in front of walk in. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Establishment packaging time/temperature control for raw salmon using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Establishment packaging time/temperature control for raw salmon using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at prep area heavily soiled with food debris/slime.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Feb 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired (Dave Gordon 5/24/2022). A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw smoked salmon (58F - Cold Holding) sliced ham (58F - Cold Holding); roasted red pepper (59F - Cold Holding). Items held at more than 41F for more than 6 hours over night. Operator discarded. See stop sale.
Food manager certification expired (Dave Gordon 5/24/2022). A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Oysters in walk-in #5 have no tags. See stop sale.
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. Raw smoked salmon (58F - Cold Holding) sliced ham (58F - Cold Holding); roasted red pepper (59F - Cold Holding). Items held at more than 41F for more than 6 hours over night. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw smoked salmon (58F - Cold Holding) sliced ham (58F - Cold Holding); roasted red pepper (59F - Cold Holding). Items held at more than 41F for more than 6 hours over night. Operator discarded. See stop sale.
Food manager certification expired (Dave Gordon 5/24/2022). A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No tag on/for original container of oysters in walk-in #5. See stop sale.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline flip top cooler, raw shell eggs were stored behind the celery. The cook moved forward.
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.