BOCA POINTE COUNTRY CLUB
7144 BOCA POINTE DR, Boca Pointe FL 33433 · 561-864-8500
Last inspected Mar 13, 2026 · 8 visits since October 2023
FEB 24
DEC 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Butternut squash soup in walk in cooler date marked 10/1. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle with a black substance build up
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front counter has no paper towels
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with a large ice buildup
Show the remaining 1 finding ▾
Light shield damaged/in disrepair.lights in prep room missing shielding
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. One can of chopped ocean clams 51 oz, one cane of prunes 7 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 chlorine at zero ppm. Chef changed bucket and primed to 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salmon burgers; (51F - Cold Holding); salmon (53F - Cold Holding); egg salad (51F - Cold Holding); shrimp salad (51F - Cold Holding); feta cheese (54F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at salad station at Salmon burgers; (51F - Cold Holding); salmon (53F - Cold Holding); egg salad (51F - Cold Holding); shrimp salad (51F - Cold Holding); feta cheese (54F - Cold Holding)see stop sale cut tomatoes (51F - Cold Holding); cooked egg (48F - Cold Holding); tuna salad (48F - Cold Holding); chicken salad (48F - Cold Holding)at flip top at salad station
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle with a black substance build up
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front counter has no paper towels
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Serve program not verifiable and other had safe staff expired in 2025
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at delivery entrance with a black substance on ice machine inner walls
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks at prep tables on cook line
Employee with no hair restraint while engaging in food preparation. Employee at cook line with no hair restraints, Employee put on a hair restraints
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with a large ice buildup
Light shield damaged/in disrepair.lights in prep room missing shielding
Unwashed fruits/vegetables stored with ready-to-eat food. avocados on the salad station with stickers, unwashed, employee removed and removed stickers and washed before
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Butternut squash soup in walk in cooler date marked 10/1. See stop sale.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above food prep area soiled with dust/mold like substance.
Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting at warewashing storage rack.
Old labels stuck to food containers after cleaning in dishwasher room.
May 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
Wall soiled with accumulated dust above food prep and handwashing stations near walk in #4.
Dec 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 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 #1, potato soup (53F - Cooling). The soup was cooling overnight. The soup was discarded. See stop sale.
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 #1, potato soup (53F - Cooling). The soup was cooling overnight. The soup was discarded. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line garlic butter (70F - Cold Holding). The butter was left out overnight. The butter was discarded. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line garlic butter (70F - Cold Holding). The butter was left out overnight. The butter was discarded. See stop sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and drink cup stored under the cook line prep table. The items were moved.
Working containers of food removed from original container not identified by common name. In the bakery area, a pray bottle of water was not labeled.
Worn, torn and/or soiled floors/carpeting. On the cook line, the painted floor is peeling and chipping.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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. Chef changed sanitizer bucket and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door Flip top cooler at salad station at shrimp (47F - Cold Holding); chicken salad (47F - Cold Holding), chef removed items and put in working cooler
Handwash sink used for purposes other than handwashing. Hand wash sink at prep area and front bar used as a dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at front bar.
Carbon dioxide/helium tanks not adequately secured. Chef secured tanks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded plates of food
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep waiterroom
Oct 18, 2023Inspection 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 ▾
Employee eating in a food preparation or other restricted area. Main kitchen cook line prep table- observed employee coffee on prep table. Operator removed employee coffee.
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.