CLUB AT QUAIL RIDGE
3715 GOLF RD, Boynton Beach FL 33436 · 561-737-5100
Last inspected Jul 27, 2026 · 8 visits since September 2023
JUL 24
FEB 25
OCT 25
JAN 26
JUL 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 True refrigeration; egg whites (52F - Cold Holding); butter (46F - Cold Holding); heavy cream (45F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022004403 | Dec 16, 2021 | Feb 16, 2022 | $200 |
Inspection history
8 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority6 Intermediate3 Basic
What the inspector wrote — 16 findingsThe state's own report →
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 at bar chlorine 00 ppm. Chef stated that they use main dishmachine at kitchen until repair bar dishmachine.
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...dishwasher put dirty dishes in dishmachine to washed and then handled cleaned dishes / utilities without hand wash. Dishwasher washing hands after discussion.
Non-food grade paper/paper towel used as liner for food container in chopped basil, mashed avocado in reach in cooler. Employee removed paper towel
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....gazpacho date marked 7/13/26, blue cheese sauce 7/09/26, home made Caesar dressings 7/13 /26 in cooler #6, mushrooms prep date 7/6/26, portioned roast beef prep date 7/11/26 in reach in coole #0 at main kitchen. See stop sale. Chef discarded food.
Show the remaining 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....gazpacho date marked 7/13/26, blue cheese sauce 7/09/26, home made Caesar dressings 7/13 /26 in cooler #6 and mushrooms prep date 7/6/26, portioned roast beef prep date 7/11/26 in reach in coole #0 at main kitchen
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...butter 54F, vacuum package tuna 48F, chicken 64F in cooler #0 at kitchen. Food not prepped or portioned today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 54F, vacuum package tuna 48F, chicken 64F in cooler #0 at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food. Roast beef 54F, cheese 50F in flip top reach in cooler, food not prepped or portioned today, food being held less than 4 hours. Employee removed food to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
Handwash sink not accessible for employee use at all times blocked by moving rack at prep station. Employee removed
Handwash sink used for purposes other than handwashing...stored ice cream scoop with standing water in hand washing sink at kitchen. Chef removed
No paper towels or mechanical hand drying device provided at handwash sink at kitchen. Employee provided.
No soap provided at handwash sink at bar.
Not provided any kind of measuring device / tools available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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...Tuna, mahi-mahi thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed fish from packaged.
No handwashing sign provided at a hand sink used by food employees at bar.
Unwashed fruits/vegetables stored with ready-to-eat food....avocado with stickers with cut avocado in reach in cooler #0. Employee removed avocado to washed.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler #6 across from stove; cheese (55F);. Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator removed and placed in another container.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cracks of coolers at front line. Operator removed.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ice bar; sliced tomatoes (43-54F),. Per operator food not prepared or portioned today. Per operator food held in ice bar less than four hours. Observed food not fully submerged in ice. Operator placed more in ice.
Spray bottle containing toxic substance not labeled at ware washing area. Operator labeled bleach.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in True refrigeration; egg whites (52F - Cold Holding); butter (46F - Cold Holding); heavy cream (45F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top #5; cheese (43-51F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator removed foods out of temperature to quick chill below flip top cooler. Observed in True refrigeration; egg whites (52F - Cold Holding); butter (46F - Cold Holding); heavy cream (45F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 6 findings ▾
Non-food grade towel used as liner for food container. Wiping cloth used as pan liner for cheese on cook line. Operator removed
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 commercially processed ROP not removed from packaging.
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 commercially processed ROP not removed from packaging.
Objectionable odors in ware washing area of the establishment.
Old labels stuck to food containers after cleaning.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer in use no hood system above. Far left cook line
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored above flat breads in middle cook line flip top. Operator removed
Clam/mussel/oyster tags not marked with last date served.
Oyster tag removed from original container prior to container being emptied. Operator replaced
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled. Operator cleaned and sanitized
Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance at triple sink not labeled. Operator labeled bleach
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
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.