BROKEN SOUND COUNTRY CLUB REST
2401 WILLOW SPRINGS DR, Boca Raton FL 33496 · 561.241.6866
Last inspected Jun 25, 2026 · 8 visits since October 2023
SEP 24
APR 25
NOV 25
MAR 26
JUN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked Turkey date marked 9-8 in 2 door reach in cooler. 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
Jun 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline drawer unit - raw calamari stored over ready to eat French fries and pre cooked chicken. Operator stored all items properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler - Banquet - cut melon - cooling 2.5 hours at 11:45am (50-53F) at noon 50-51F. At this rate proper ambient cooling will not occur. Observed item covered. Operator placed item on sheet pan to quick chill.
Ice buildup in walk in freezer - by circulation fans. Ice buildup in produce walk-in cooler - by circulation fans.
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. 1. Employee filled container with water from server station hand washing sink, operator corrected employee.
Non-pitting surface rust on food-contact equipment, dish drying rack by dish machine.
Equipment and utensils not properly air-dried - wet nesting at drying rack by dish machine.
Food storage container/container lid cracked or broken.
Old labels stuck to food containers after cleaning at drying rack by dish machine.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Non-pitting surface rust on food-contact equipment for shelves that are holding clean dishes.
Apr 9, 2025Inspection 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 ▾
Bowl or other container with no handle used to dispense food. Observed plastic container with no handles stored inside flour container in kitchen. Operator removed.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in purchasing walk in cooler. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked Turkey date marked 9-8 in 2 door reach in cooler. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna fully thawed in commercially processed reduced oxygen packaging with a label to be removed before thawing.
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 tuna fully thawed in commercially processed reduced oxygen packaging with a label to be removed before thawing. See Stop Sale
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top. Operator called maintenance to repair
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Raw Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cooked shrimp packaged using ROP on site. Ready to eat crab packaged in ROP on site. Raw Mahi stored in ROP on site. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cooked shrimp packaged using ROP on site. Ready to eat crab packaged in ROP on site. Raw Mahi stored in ROP on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle 2 door flip top: smoked salmon (55F); cut tomatoes (44F); cooked onions (45F) being held on top rail of cooler in pans inside of shallow pans operator states items have been in unit for less than 1 hour. Operator moved items to freezer to quick chill and stored items properly in unit
Time/temperature control for safety food required to be date marked is not date marked. Parmesan cheese wheel used for pasta mixing not date marked. Operator states item has been in use for 2 weeks. See stop sale.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment packaging cooked fish using an ROP method. Establishment packaging fish not held frozen before packaging using ROP on site
Handwash sink used for purposes other than handwashing. Hand wash sink used to fill water in pan. Discussed 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 packaging cooked soups to be held longer than 48 hours as evidenced by date marking
Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top. Operator called maintenance to repair
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon vacuum packaged on site. Per operator salmon was not frozen before packaging.See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw salmon vacuum packaged on site. Per operator salmon was not frozen before packaging.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink. Observed at beverage station hand wash sink. Operator refilled
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 packaging raw fish using ROP. No approved HACCP plan. Operator ceases ROP practices at time of inspection and removed machine from establishment
Plumbing system in disrepair. Ice machines hand wash sink leaking from drain pipe. Operator called for service
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.