BOCA WEST COUNTRY CLUB
20583 BOCA WEST DR, Boca Raton FL 33434 · 561.488.6937
Last inspected Mar 20, 2026 · 8 visits since September 2023
JAN 24
JAN 25
APR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by ice machines has no hot water. Water temperature 76°f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Hand washing sink in cooking area blocked by garbage can. Chef removed garbage can
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels by handwashing sink in prep area. Chef refills paper towels
No soap provided at handwash sink. No handwashing soap at handwashing sink in prep area and cook line. Chef refilled soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by ice machines has no hot water. Water temperature 76°f
Show the remaining 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. Handles on reach in cooler by prep area with a build up of old food debris
Cloth used as a food-contact surface. Cloth towels used to cover cut lettuce, chef removed and rewashed lettuce.
Food stored on floor. Boxes of food on the floor in walk in freezer
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by back room dishwasher and ice machine area has no hot water. Water at 77°F
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. Smoked sable and salmon still in reduced oxygen packaging when not frozen. Chef removed items from reduced oxygen packaging
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees had a bottle of calamine lotion in reach in cooler with food. Chef discarded bottle
Food stored on floor. Crate of food on the floor in the walk in freezer. Chef picked up crate.
Working containers of food removed from original container not identified by common name. Spray bottle with oil not labeled with its contents. Chef labeled bottle
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw yellowtail and raw salmon over cooked claws. Chef moved all items.
Clam/mussel/oyster tags not marked with last date served. Clam and oyster tags not dated with last day of use.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at salad station. Chef filled paper towels
No soap provided at handwash sink. No soap at handwashing sink by salad station. Chef filled soap
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine in backroad by dishwasher
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee and bottles of water at bakery prep tables. Chef discarded drinks
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter on lunch menu has no raw animal protein identifier on menu.
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature <160F) Advised operator to sanitize using triple sink with quaternary sanitizer 200-400ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw ground bison not in commercial packaging over edamame at production walk in freezer, raw tuna over peaches not in commercial packaging in production garde manger freezer. Educated operator on proper storage procedures.
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. whipped butter (63F - Cold Holding) Observed 2 tubs of whipped butter sitting out on shelf in main kitchen area. Per operator, not prepared or portioned today. Per operator, unclear how long butter has been sitting out. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped butter (63F - Cold Holding) Observed 2 tubs of whipped butter sitting out on shelf in main kitchen area. Per operator, not prepared or portioned today. Per operator, unclear how long butter has been sitting out. See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter on lunch menu has no raw animal protein identifier on menu.
No soap provided at handwash sink. At hand wash sink by ice machines. Advised operator to replace soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta made 1/25 not dated in production cooler. Advised operator to date product.
Spray bottle containing toxic substance not labeled. Observed Quaternary sanitizer spray bottle not labeled in main kitchen area. Advised operator to ensure all chemicals are properly labeled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to get fresh quaternary sanitizer 200-400ppm.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
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. Main kitchen reach in cooking-watermelon (49F - Cold Holding); ribeye (46F - Cold Holding). Items was date mark 09/23/2023. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen reach in cooking-watermelon (49F - Cold Holding); ribeye (46F - Cold Holding). Items was date mark 09/23/2023. See Stop Sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish area storage shelf- observed plates being stored no inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table- observed employee thermo cup on prep table. Every remove cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the main kitchen, observed employee cell phone on the prep line and on slicer.
Ice buildup in reach-in freezer and/or walk-in freezer. Steakhouse dining area- observed ice buildup in deep freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- observed employee bottle of water in cooler. Operator removed employee bottle of water.
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.