BOCA WOODS COUNTRY CLUB
10471 BOCA WOODS LANE, Boca Raton FL 33428
Last inspected May 19, 2026 · 8 visits since October 2023
JAN 24
AUG 24
FEB 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler crab chowder (47F - Cooling) per chef held in cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler crab chowder (47F - Cooling) per chef held in cooler overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on cook line Spinach; 110F-115F ( - Cooling) @10:50 since 10:30 rechecked 105F@11:30 at current rate of cooling food will not reach to 70F within 2 hours. Chef placed in walk-in cooler -
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw smoked salmon stored on top of a container of feta cheese. Chef stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler crab chowder (47F - Cooling) per chef held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet sliced tomatoes (55F - Cold Holding); cooked noodles (55F - Cold Holding) per chef held out of temperature less than an hour. Discussed with chef about putting items on TPHC. Emailed form Chef placed items on TPHC
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit grilled asparagus (110F - Hot Holding) per chef held out of temperature approximately 45 minutes. Chef voluntary discarded.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage.
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. Emailed consumer advisory for oysters.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Establishment packaging time/temperature control for safety food 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 is using reduced oxygen packaging for raw salmon scraps and other raw fish stored in walk in freezer without an approved process waiver. Discussed requirements with operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using reduced oxygen packaging for raw salmon scraps and other raw fish stored in walk in freezer without an approved HACCP plan. Discussed requirements with operator.
Spray bottle containing chemical substance not labeled at wait station area. Operator labeled.
Accumulation of rust like substance in the interior of the ice machine at hallway wait station.
Employee bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors do not completely self close at employee bathrooms near back prep area.
Water leaking from pipe underneath warewashing handwashing sink.
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 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.
Handwash sink used for purposes other than handwashing. Handwashing sink in pantry prep area used to store employee beverage. Operator removed.
Reach in cooler drawer gaskets on cook line soiled with food debris/slime.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen walk in cooler #2, cheese (46F - Cold Holding); butter (46F - Cold Holding); brisket sauce (46F - Cold Holding); piccata sauce (46F - Cold Holding). The items were moved to the cooler less than 4 hours ago. The items will remain in the cooler to continue to chill and cold hold. The items were not prepared or portioned today
Toxic substance/chemical improperly stored. On the back line, the bleach was stored over the grinder parts on the shelf. The bleach was moved
Jan 30, 2024Inspection 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 ▾
Food stored on floor.box of food on floor in the walk-in freezer. Chef picked up
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler- turkey stock 48-50 degrees F. Stock was prepared 10/08/2023 at 1500 hours. See Stop Sale
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen cook line- observed employee preparing croutons, take sheet trays to dish area, place parchment paper in trash, walk to pantry area, take off gloves, grab clean plastic service lids, return to cook line and began to prep without washing hands and putting on gloves.
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. Walk in cooler- turkey stock 48-50 degrees F. Stock was prepared 10/08/2023 at 1500 hours. See Stop Sale
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pantry area- observed clean service plates on shelf being stored not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pantry area- observed employee thermo cup of beverage on prep table. Employee removed beverage.
In-use wet wiping cloth/towel used under cutting board. Observed in main kitchen on prep table in pantry area. Operator removed wiping cloth.
Time/temperature control for safety food thawed in an improper manner. Pantry area- observed speed rack of frozen turkey being thawed at room temperature. Employee placed turkey order cold running water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen pantry area- observed soiled wiping cloths on prep table. Employee removed wiping cloths.
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.